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