Melanie Miguel
  12                    Corn tortillas
   1                    Chicken breast -- skin & shred
   1                    Clove garlic -- diced
     1/3                Large white onion -- diced
   1                    Lge ripe red tomato -- diced
   2      tablespoons   Olive oil
                        Salt & pepper to taste
In a small pan, saute the garlic & onion in the oil until translucent. Add the
tomato & pepper and continue frying. Add the chicken, salt & pepper. Fry for
3-4 more minutes. Remove from heat. In another frypan, heat about 1" corn oil
on med. 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 12 flautas are made. Accompaniments: salsa
fresca or guacamole creme fraiche