Chilapa

Place the Chicken breast in a pot with 100 grams of White onion, 10 grams of Garlic cloves, and 5 grams of Salt. Cover with water and bring to a boil, then reduce heat and simmer until the Chicken breast is cooked through, about 20-25 minutes. Remove Chicken breast, reserving the cooking liquid. Once cool enough to handle, shred the Chicken breast and set aside.

While the chicken cooks, prepare the sauce. Remove stems and seeds from the Guajillo chiles and Arbol chiles. Place them in a small pot with enough water to cover, bring to a boil, then reduce heat and simmer for 10 minutes until softened. Drain the chiles, reserving a small amount of the soaking water.

In a blender, combine the softened Guajillo chiles, Arbol chiles, Roma tomatoes, remaining 50 grams of White onion, remaining 10 grams of Garlic cloves, Mexican oregano, Cumin powder, and 5 grams of Salt. Add 250 grams of the reserved chicken cooking liquid and blend until very smooth. If needed, add a small amount of the reserved chile soaking water to achieve a smooth consistency.