1 med. size onion, chopped (1/2 c.)
1 clove garlic, minced
2 tbsp. vegetable shortening or lard
1 tbsp. cornstarch
1 1/4 tsp. salt
1/4 tsp. pepper
1/2 c. chicken broth
2 1/4 c. chopped or shredded cooked chicken
1 (4 oz.) can chopped green chilies
Vegetable oil for frying
12 canned, refrigerated, or thawed, frozen corn tortillas
Salsa (recipe follows)

Saute onion and garlic in shortening in a large saucepan until tender, about 3 minutes. Stir in cornstarch, salt, and pepper; mix well. Stir in broth, chicken, and chilies. Cook, stirring constantly, until very thick and bubbly. Heat a 1/4 inch depth of oil in a large skillet. Dip tortillas into hot oil for a few seconds to soften; drain on paper toweling. Spoon a heaping tablespoon of filling in center of each tortilla; roll up.

Saute flautas, a few at a time, in hot oil in the skillet, turning often, until crisp, about 2 minutes. Keep flautas warm until all are cooked. Serve with Salsa. Garnish with lettuce, if you wish.

Salsa: Chop 2 medium-size ripe tomatoes, 1 medium-size onion, and 1 medium-size halved and seeded green pepper. Combine with 1/4 cup chopped parsley, 1 mined clove garlic, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon ground cumin in a small bowl; mix well. Refrigerate 1 hour or until cold.