Caldo de Gallina

Rinse the Hen thoroughly. Place the Hen in a large pot and cover with approximately 4 liters of water. Add half of the White onion, 3 Garlic cloves, Black peppercorns, Cumin seeds, and half of the Salt. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the Hen is tender. Skim off any foam that rises to the surface during the first 30 minutes.

While the Hen simmers, prepare the chile sauce. Rehydrate the Guajillo chiles by placing them in a small pot with enough water to cover. Bring to a boil, then remove from heat and let them soak for 15 minutes until softened. Drain the Guajillo chiles.

In a blender, combine the rehydrated Guajillo chiles, the remaining half of the White onion, 2 Garlic cloves, and the Roma tomatoes. Add about 200ml of the hot broth from the Hen pot. Blend until very smooth. Strain the sauce through a fine-mesh sieve into a bowl to remove any solids, pressing with a spoon.