Chalupas from Guerrero

 If you can find Chalupas (small fried tortilla bowls, sort of like a giant Frito chip) at your local Mexican tienda, toast them a little on a pan in the stove before serving. 

If you don't have chalupas, you can use the topping on Tostadas instead, but it's just not the same ;)

1 chicken breast, 3 bone-in chicken legs
1/2 onion
1-2 garlic cloves
Salt
Bay leaf

3 white potatoes

About a cup tomatillos (find the most yellow or purple you can. NOT the greenest...)
1-2 chile serrano
1/4 onion
1 garlic clove
Salt

Serve with: 
Chile Chipotle
Thinly sliced onions
Shredded Mexican cheese

In one pot, make the Chicken and Broth:
1. Cover all ingredients with water, bring to a boil, then lower and let simmer 40-60 minutes.

2. Strain and set aside broth. 

3. Cool and shred chicken.

At the same time, in another pot, make the Potatoes:

1. Boil three small potatoes with salt until cooked through.

2. Cool, peel, chop into cubes

After the 40 minutes of cooking the chicken
In a third pot, make the Salsa:

1. Boil tomatoes and chiles until they lose their color (5-10 minutes)

2. Blend with remaining ingredients. 

3. Taste test the salsa. Slowly add it to the chicken broth until you reach a spice level you like. 

4. Let everything simmer another 15 minutes. 

Fill the chalupas with chicken and potatoes, pour caldo into the chalupa, drip chipotle and cheese and onions over the top. 

Serve only a few at a time and eat quickly before the chalupa gets soggy.