Remove the stems, veins, and seeds from the guajillo chiles, then soak them in hot water for 5 minutes.

Squeeze the oranges into a bowl, then add the achiote paste, garlic, and soaked chiles.

Place the chicken breast in a pot with water, a few drops of oil, and 1/2 teaspoon salt. Bring to a boil over high heat for 10 minutes.

While the chicken is cooking, blend the orange juice, achiote, garlic, and chiles until smooth.

After 10 minutes, when the chicken is partially cooked, remove a cup of the cooking water and set aside.

Pour the blended sauce over the chicken and reduce the heat to low.

Add the bay leaves, oregano, cumin, and 1/2 cup of the reserved chicken broth on top.

Stir well to make sure the chicken is coated with the achiote sauce.

Cover and simmer on low heat for 45 minutes so the chicken absorbs the flavors.

After this time, shred the chicken into small strips or pieces. I chose to divide it into small portions.

Return the shredded chicken to the achiote sauce. If it becomes too dry or thick, add more of the reserved broth as needed.

Serve with rice and tortillas.