Flautas De Pollo

Directions

In a small pan, sauté the garlic andamp; onion in the oil until translucent.

Add the tomato and pepper and continue frying.

Add the chicken, salt and pepper.

Fry for 3 to 4 more minutes.

Remove from heat. In another frypan, heat about 1 inch corn oil on medium high. The tortillas you use should be of good quality, thin, and 6 to 7 inches 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 to 4 toothpicks.

Fry each in the oil until the tortilla is hard and a golden color.

Continue until all 12 flautas are made.

Serve with salsa fresca or guacamole creme fraiche.