Chalupas Poblanas

1. Cook the chicken breast: Place chicken breast in a pot with enough water to cover, a pinch of salt, and a quarter of the white onion. Bring to a boil, then reduce heat and simmer until cooked through, about 20-25 minutes. Remove chicken, let cool, then shred it finely. Reserve some cooking liquid.

2. Prepare Salsa Roja: Remove stems and seeds from chile guajillo and chile de arbol. Toast the chiles lightly in a dry pan until fragrant, about 30 seconds per side, being careful not to burn them. Place toasted chiles in a bowl and cover with hot water to rehydrate for 15 minutes. Meanwhile, roast half of the tomatillos and 5 grams of garlic cloves on a comal or dry pan until softened and slightly charred. Drain the rehydrated chiles. Blend the rehydrated chiles, roasted tomatillos, roasted garlic cloves, and a quarter of the white onion with 100 grams of the reserved chicken cooking liquid and 5 grams of salt until smooth. Heat 15 grams of lard in a small saucepan, pour in the blended Salsa Roja, and simmer for 10-15 minutes until it thickens slightly and deepens in color. Adjust salt to taste.

3. Prepare Salsa Verde: Roast the remaining tomatillos, chile serrano, and 5 grams of garlic cloves on a comal or dry pan until softened and slightly charred. Blend the roasted tomatillos, chile serrano, roasted garlic cloves, 15 grams of cilantro, and a quarter of the white onion with 50 grams of the reserved chicken cooking liquid and 5 grams of salt until smooth. Heat 15 grams of lard in a small saucepan, pour in the blended Salsa Verde, and simmer for 10-15 minutes until it thickens slightly. Adjust salt to taste.