1 whole frying chicken
2 cloves garlic
Salt, to taste
Pepper, to taste
1 dozen corn tortillas
1/4 cup vegetable oil
2 scallions, chopped
Cover chicken with water and add one whole garlic clove. Boil until tender. Bone the chicken.
In a frying pan, heat the oil. Quickly dip corn tortillas in hot oil and set aside.
Remove all but 2 tablespoons oil from frying pan. Sauté boned chicken with cut-up onions and 1 minced garlic clove. Salt and pepper to taste.
Place 2 to 3 tablespoons chicken mixture on each tortilla and roll up. Secure with a wooden pick. Fry until crisp.
Top with Guacamole and serve.
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