Chalupa Poblana

1. To prepare the shredded chicken, place chicken breast in a pot with 100g white onion, 10g garlic clove, 1g bay leaf, and 5g salt. Cover with water and boil until the chicken breast is cooked through and tender. Remove chicken, let it cool, then shred it finely. Reserve some of the cooking broth.

2. For the Salsa Verde, boil tomatillos and serrano chiles in water until they are soft and have changed color. Drain the water.

3. Blend the boiled tomatillos, serrano chiles, 50g white onion, 10g garlic clove, cilantro, and 200g chicken broth until completely smooth. Heat a small amount of lard in a saucepan, pour in the blended Salsa Verde, and simmer for 10-15 minutes, stirring occasionally, until it thickens slightly. Season with 5g salt.