* 2 big chicken breasts
* Salt, to taste
* 3 cloves of garlic
* 1/2 onion
* 2 ancho chiles, washed
* 4 guajillo chiles, washed
* 5 green tomatoes or tomatillos
* 1 small onion
* 1 clove
* 3 grams of pepper
* 2 tablespoons chicken broth powder
* 4 tablespoons butter or oil
* 4 lb. corn flour for tortillas
* 2 teaspoons baking powder
* 1/4 cup milk
* Fresh cilantro leaves, to taste

Preparation:

1) Boil chicken breasts in just enough water with salt, garlic and the half onion. Remove from broth and shred. Devein the peppers, put them to soak in hot water until they become tender.

2) Roast the green tomatoes, garlic and whole onion; blend these ingredients with the clove and pepper, if necessary add a little liquid chicken broth so that this salsa is not too thick. Pour this salsa in a saucepan.

3) Cook the salsa in a saucepan with 2 tablespoons of butter until its color changes slightly. Add the chicken broth powder. Dissolve 4 tablespoons of corn flour into a bit of chicken broth, add the sauce and bring to a boil to so that it thickens.

4) Mix the remaining butter to the corn flour, with salt, milk and baking powder. Flatten this dough as if to make tortillas, and slightly cook on the stove fill with the amarillo, some shredded chicken and chopped cilantro leaves. Fold the dough, then seal the empanada and finish cooking on the stove or in the oven. Repeat this operation with the remaining dough.

Serve your Empanadas with Mole Amarillo as an appetizer or main course with a salsa...