Bring 1 large chicken breast with bone and 3 boneless chicken thighs to a boil with 2 garlic cloves, 1 small piece of onion, and pepper in water

Lower heat to low simmer for approximately 45 minutes

Remove chicken from pot and let cool, then shred the meat

Heat 2 ½ tablespoons of oil in a heavy pot and sauté ¾ chopped medium onion until clear

Add ¼ cup yellow bell pepper and ¼ cup green bell pepper, sauté for about 1 minute

Add 2 diced Roma tomatoes and let them soften and release their liquid

Add 1 tsp dried oregano, 1 tsp onion powder, 1 tsp sweet paprika, small bunch chopped cilantro, and 1 ½ Tbsp tomato paste

Add 1 ladle of chicken broth and mix well

Add salt to taste, starting with 1 teaspoon

Simmer on low for about 10 minutes

Add shredded chicken and simmer covered for 15-20 minutes on low heat

Mix 1 ½ cups Maseca with ½ tsp salt

Slowly add 1 cup warm water to the Maseca mixture while mixing until dough reaches the consistency of modeling clay

Knead dough 6-8 times and form into a ball, wrap in plastic wrap

Divide dough into small balls and flatten using a tortilla press with plastic sheets

Heat canola oil in a medium pot until very hot

Carefully drop flattened dough into hot oil and wait for it to puff up on its own

Help it puff by splashing oil on top, then flip over

Push down the center with a spatula and hold for about 45 seconds

Remove puffy shell and drain on a rack

Repeat frying process for all shells

Fill each puffy shell with the chicken meat mixture

Top with guacamole, tomatillo salsa, grated cheddar cheese, lettuce, diced tomatoes, and thin slices of red onion

Serve immediately while hot