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  1. Cover chicken with water and add one whole garlic clove. Boil until tender. Bone the chicken.
  2. 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.
  3. Place 2 to 3 tablespoons chicken mixture on each tortilla and roll up. Secure with a wooden pick. Fry until crisp.
  4. Top with Guacamole and serve.


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