Cook the guajillo chiles in a little water and set aside.

Prepare the chicken: Wash the chicken well and drain thoroughly. If it's wet, it will splatter when frying.

Heat a pot with oil. Once hot, fry the chicken pieces, browning them well on both sides. When browned, add the tomato, onion, cloves, pepper, and cumin. Add salt and adjust to taste. Once mixed, add the vinegar and bay leaf, cover, and cook over medium heat until done. You don't need to add water, but if you prefer, you can add a splash of vinegar instead.

Back to the enchiladas: Once the guajillo chiles are cooked, blend them with the garlic, onion, and the water used to cook the chiles until smooth.

Heat a skillet with a little oil. Pour the sauce through a strainer into the skillet, fry, season with salt, and let simmer for 4 minutes. Set aside.

Once the chicken is cooked and the sauce is ready, heat another skillet with enough oil to fry the tortillas.

Dip each tortilla in the sauce, then quickly fry both sides in the hot oil. Repeat with all tortillas. Fill each with cheese and chopped onion, then roll up. Continue until all are filled and rolled.

To serve, place 4 enchiladas on a wide plate (or more if you like). Top with a thin layer of finely shredded, washed cabbage. Add a piece of the asado chicken on top, garnish with sliced radishes and pickled jalapeños, and finish with a slice of avocado. Enjoy!