Chicken Chilate

1. Place the chicken pieces in a large pot with 2000g of water and 5g of salt. Bring to a boil, then reduce heat and simmer until the chicken pieces are cooked through and tender, about 30-40 minutes. Skim any foam that rises to the surface. Remove the chicken pieces and set aside. Strain the chicken broth and reserve.

2. While the chicken cooks, prepare the chiles. Remove stems and seeds from the guajillo chiles, ancho chiles, and arbol chiles. Heat a dry comal or skillet over medium heat and toast the chiles for 1-2 minutes, turning frequently, until fragrant but not burnt. Immediately transfer the toasted chiles to a bowl and cover with hot water. Let them rehydrate for 20-30 minutes until soft.

3. Drain the rehydrated guajillo chiles, ancho chiles, and arbol chiles, reserving a small amount of the soaking liquid. Blend the chiles with 100g of the reserved chicken broth until a smooth paste forms. Strain the chile mixture through a fine-mesh sieve into a bowl, pressing down on the solids to extract all liquid. Discard the remaining pulp.