Enchiladas Mineras

Remove stems and seeds from guajillo chiles and ancho chiles. Lightly toast the chiles in a dry pan over medium heat for 30 seconds per side until fragrant, being careful not to burn them. Place toasted chiles in a bowl and cover with 500g hot water. Let them rehydrate for 20 minutes until soft.

Place chicken breast in a pot with 500g water, 5g salt, and bay leaf. Bring to a boil, then reduce heat and simmer until chicken breast is cooked through, about 20 minutes. Remove chicken breast, let cool, then shred it. Reserve the cooking liquid.

Peel and dice potato and carrot into small cubes (about 1cm). Place diced potato and carrot in a pot with 500g water and 5g salt. Bring to a boil and cook until tender but not mushy, about 10-15 minutes. Drain well.