2 c. chicken broth
3 chicken breast halves
1 tbsp. oil
1 c. tomatoes, peeled and finely chopped
1/2 c. onion, finely chopped
2 1/2 tbsp. cumin
1 tbsp. minced garlic
Salt and pepper to taste
2 dozen corn tortillas
Guacamole

In medium saucepan, bring chicken broth to a boil. Reduce heat and add chicken; cook for 15 to 20 minutes, covered. Drain, reserving 1 cup broth. Cool chicken slightly and chop into small pieces.

Heat oil in medium skillet. Add tomatoes and onion; saute 5 minutes over medium heat. Add chicken, reserved broth and seasonings. Simmer, uncovered, 25 minutes. Drain and let cool.

Pour small amount oil (about 1/4 inch) into a large skillet. Dip tortillas into hot oil one at a time to soften, 5 seconds on each side. Remove from pan and drain on paper towels. Immediately put 1 to 2 tablespoons of the chicken mixture on the tortilla and roll up tightly; secure with a toothpick if necessary. BE SURE to fill and roll each tortilla quickly to prevent the flautas from cracking.

When all tortillas are filled, heat oil in the skillet to 375 degrees (high). Add the flautas and brown on all sides. Drain on paper towels. Serve warm with Guacamole.

GUACAMOLE:

3 avocados, peeled and mashed
2 tbsp. lemon juice (stir into avocados to prevent darkening)
2 med. tomatoes, finely diced
1 tbsp. minced onions (or fresh, chopped onions if preferred)
1/4 tsp. salt
Garlic powder to taste (we like a lot)
Tabasco sauce to taste (optional)

Combine all ingredients in small serving bowl, stirring until well blended.

NOTE: Can be cut in half to be served as an appetizer.