1 can (12 oz.) roast beef from Argentina, undrained, or your own leftover roast beef
1 doz. corn tortillas
Vegetable oil
Toothpicks
2 avocados

Put roast beef in bowl and shred with fork. Warm tortillas slightly. (Otherwise they break when you try to roll them.) Put some roast beef on one end of the tortilla and roll (a thin roll like an enchilada). Secure with toothpick. Fry in hot oil on all sides until crisp.

Peel and mash avocados and add salt to taste. Garnish the top of each flauta with avocado, or spoon some on each plate for dipping. 12 flautas.