Flautas De Pollo (Chicken Flautas)

In a small pan, saute the garlic and onion in the oil until translucent. Add the tomato and pepper and continue frying. Add the chicken, salt and pepper. Fry for 3-4 more minutes. Remove from heat.

In another fry pan, heat about 1" corn oil on medium high. The tortillas you use should be of good quality, thin, and 6-7" long. If you use those grocery store kind from the plastic bags, they will be too thick and will crack when you roll them.

In each tortilla, place 1 heaping tbsp of the chicken filling. Carefully roll them up, as tightly as possible. Secure with 3-4 toothpicks.

Fry each in the oil until the tortilla is hard and a golden color. Continue until all flautas are made.

For Guacamole: On a griddle, toast garlic and hot green pepper. Remove the garlic from the skin, and place it and the pepper, stem removed, in a molcajete. Mash them up. Add avocados, peeled and seed removed, one at a time and mash them also.

In a small bowl, place the above, along with cilantro, onion, and salt and pepper to taste. Stick the seeds back in to prevent discoloration.