First of all, place the chicken piece in the saucepan, cover it with water and add Garlic, Onion, and Salt.
Boil it over high heat for around 20 minutes.
Cut the Corn Tortilla in a triangular shape and set it aside.
Now add vegetable oil to a pan and heat it up to 180 degrees C. Fry the Corn Tortilla for 2 minutes until they turn to golden brown and set aside.
Now for red sauce, first remove all the veins and seeds of guajillo chilies and Arbol chili and put them in a saucepan along with tomatoes. Add water and boil over high heat for 4 minutes until the pepper softens.
Now put the tomatoes, chilies, onion, garlic, and pepper into a blender and blend well to make a paste.
Then shred the completely cooked chicken.
Add some oil in a pan, add chicken, and sauce to boil over high heat, and then turn it to medium heat and cook for 3 minutes until it thickens a little. Stir the sauce occasionally.
At low heat, add the fried tortilla chips in the sauce and cook for 3 more minutes to give a consistent thickness.
The recipe is ready to be garnished and served.