1 whole frying chicken
2 cloves garlic
Salt, to taste
Pepper, to taste
1 dozen corn tortillas
1/4 cup vegetable oil
2 scallions, chopped
Guacamole

Cover chicken with water and add one whole garlic clove. Boil until tender. Bone the chicken.

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. Saut?boned chicken with cut-up onions and 1 minced garlic clove. Salt and pepper to taste.

Place 2 to 3 tablespoons chicken mixture on each tortilla and roll up. Secure with a wooden pick. Fry until crisp.

Top with Guacamole and serve.