Tamales oaxaqueños de pollo

Place the bone-in, skin-on chicken thighs and bone-in, skin-on chicken drumsticks in a large pot with 100 grams of white onion, 10 grams of garlic cloves, and 10 grams of salt. Cover with water and simmer until the chicken is tender, about 40 minutes. Remove chicken, reserving the cooking broth. Once cooled, shred the chicken meat and discard bones and skin.

For the chile sauce, remove stems and seeds from the dried ancho chiles, dried guajillo chiles, and dried pasilla chiles. Toast the chiles lightly in a dry pan until fragrant, then rehydrate them in hot water for 20 minutes. Drain the chiles.

Roast the tomatillos, remaining 50 grams of white onion, and remaining 20 grams of garlic cloves on a comal or dry pan until softened and slightly charred.