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