In a big pot add some water, the chicken broth, bay leaf, and potatoes (you can cut them first to make it quicker).
Cook the meat either in a pan or in the pot with the potatoes. Finely chop the onion and fry with some olive oil in a pan, then add to the pot.
Cook for 20-30 minutes, until the potatoes are soft and the meat is cooked
Strain out the liquid AND SAVE. Set aside liquid in a bowl.
Mash/cut the potatoes, and shred the chicken. Mix together with the tomato sauce and spices.
Measure out strained liquid. You can add salsa or tomato sauce to it if you would like. Mix strained water with the masa in a 1:1 cup ratio. (I would start with 2-3 cups of each, depending on how much filling you made). The mixture should be moist and easy to shape, but not overly sticky
Roll a medium-sized chunk of the dough into a ball and flatten in the palm of your hand by patting it from one hand to the other until it is a round disk, about the size of your palm and about a 1/2 thick. Add a scoop of filling to the middle and fold the dough in half, making a crescent-shape.
Fry dobladas in a pan with oil until both sides are golden brown
Can be served with parsley, salsa, lettuce, and queso fresca (we've used feta)