1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt.
   
2.  Bring to a boil, and then boil for 20 minutes.
3.  Reserve broth, set chicken aside to cool, and discard onion and garlic.
4.  When cool enough to handle, shred chicken with your hands.
5.  Place tomatillos and serrano chiles in a pot with water, enough to cover them.
6.  Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green).
7.  Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt.
8.  Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch.
9.  Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
10.  Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil.
11.  Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again.
12.  Place on plates, 3 per person. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
    

= VERSION 2 =

1. In a large skillet, heat oil over medium-high heat.
2.  Add in flour and chili powder, stir to combine and reduce heat to medium.
3.  Stir constantly and cook until lightly browned in color.
4. Stir in tomato sauce, water, cumin, garlic powder and onion salt into the skillet, stirring constantly and continuing to cook on medium heat for 10 minutes of until slightly thickened.
5.  Add salt as need to reach desired flavor.
6. In a large frying pan, heat oil over medium heat, add onion and sauté 3 to 4 minutes. Add ground beef and salt. Once beef is almost cooked, add minced garlic. Cook an additional 3 minutes. Add cumin and tomato sauce. Cook 3 minutes. Add oregano. Cook for 10 minutes, or until sauce is reduced.

   
   

= MEXICAN RICE =

1. In a large sauce pan, cook peppers and onions in oil until tender, but not browned.
2. Add corn, salsa and broth; bring to a boil.
3. Stir in rice and bring to a simmer.
4. Cover and cook on low until rice is done.
5. Stir twice white cooking (Cook time is about 25 minutes.)
6. Fluff with fork and add cheese.