3 lbs. chicken, cut into pieces
2 doz. corn tortillas
2 c. oil
Salt, pepper, garlic powder to taste

Season chicken. Boil chicken until done (about 1/2 hour to 1 hour). Remove from pot of water and shred chicken. Preheat oil in large pan. Fill each tortilla with chicken. Roll into a taquito and place a toothpick to keep together. Place into hot oil and let cook on one side until golden brown. Then turn over and repeat. Remove from oil and drain on paper towel. Serve hot.

GUACAMOLE DIP:

4 ripe avocados
5 yellow chilies
1/2 c. sour cream
1/2 tsp. lemon juice