Cook the chicken (or pork, if using) with garlic, onion, and salt.

Wash the tomatoes and cook them until soft.

Quickly fry the morita chiles in hot oil. Use as many as you like for your preferred spice level; I usually toast about 6 to 8 chiles.

Once the tomatoes are cooked, blend them with the morita chiles, garlic, onion, and chicken bouillon powder.

When the sauce is ready, heat a little oil in a pan and pour in the sauce. Add the chicken (or pork) and let it simmer. Add salt to taste. You can also add nopales (cactus) or potatoes if you like.

That's it! Serve with white rice or some delicious beans.