Peel and quarter <quantity>1</quantity> large red onion

Finely slice the onion quarters and add them to a bowl

Add <quantity>1<unit>tbsp</unit></quantity> of salt and macerate by hand. Press cling film directly on the onions and let them rest for 1h to release the juices

Add <quantity>4<unit>cups</unit></quantity> of water to a saucepan without heat. Add <quantity>2</quantity> sliced garlic cloves

Add <quantity>5<unit>tbsp</unit></quantity> of salt, <quantity>1<unit>tbsp</unit></quantity> of black peppercorns and <quantity>1<unit>tbsp</unit></quantity> of dried oregano

Add <quantity>1<unit>tbsp</unit></quantity> of cumin seeds and <quantity>2<unit>tbsp</unit></quantity> of guajillo powder

Add <quantity>1<unit>tbsp</unit></quantity> of ancho chili powder

Add <quantity>3</quantity> cloves

Add <quantity>3<unit>tbsp</unit></quantity> of achiote paste

Add <quantity>3</quantity> torn bay leaves

Turn the heat to high and boil for 5m until the flavors are combined

Strain through a fine sieve

Transfer to a bowl and let it cool at room temperature. The chicken brine is ready

Clean <quantity>1</quantity> whole chicken, cutting off the neck, the wing tips, and the feet

Remove the spine of the chicken with a pair of kitchen shears or with a well sharpened knife by cutting along each side

Remove excess flesh from inside the cavity. Make an incision from the wishbone, at the neck of the chicken, down to the extremity of the chicken

Remove the breastplate with your hands and cut the chicken in half

Place the chicken in a container and cover it with the cooled brine

Refrigerate the chicken for 24h until completely brined

Cut <quantity>5</quantity> limes in half and juice them

Add the lime juice to the onions and stir to combine. Cover the onions with cling film, pressing against the surface

Place in the refrigerator for 24h, until the onions are soft and bright pink

Remove from the refrigerator. The marinated onions are ready

Add <quantity>6</quantity> small garlic cloves, <quantity>½<unit>cup</unit></quantity> of chintextle paste and <quantity>½<unit>cup</unit></quantity> of honey to a blender

Add <quantity>3<unit>tbsp</unit></quantity> of salt and <quantity>2<unit>cups</unit></quantity> of orange juice

Add <quantity>1<unit>cup</unit></quantity> of vegetable oil

Blend on high speed until smooth

The chintextle marinade is ready

Pat the chicken dry and place it on a rack over a baking sheet

Rub the chicken with the chintextle marinade and leave it at room temperature for 2h until the marinade dries

Peel and remove the root end of <quantity>5</quantity> garlic cloves

Chop <quantity>½</quantity> onion into large pieces

Add <quantity>7</quantity> tomatillos to a hot skillet over high heat. Add the chopped onion and the garlic cloves

Pan roast until the vegetables are lightly charred and the onions are slightly soft

Remove from the heat

Preheat the oven to <temperature>180<unit>°C</unit></temperature> and preheat enough vegetable oil to deep fry to <temperature>190<unit>°C</unit></temperature>

Transfer the tomatillo mix to a blender. Add <quantity>2<unit>tbsp</unit></quantity> of chintextle paste and <quantity>1<unit>tbsp</unit></quantity> of salt

Blend on high speed until smooth

Transfer to a bowl. The salsa pasilla is ready

Roast the chicken for 30m until golden brown

Deep fry the chicken until deep brown and crispy, flipping it occasionally for even cooking. The roast & fried chintextle chicken is ready

Remove the thigh along with the drumstick

Separate the drumstick from the thigh, then cut the breast in half

Spread <quantity>2<unit>tbsp</unit></quantity> of the pasilla sauce in a plate with a spoon. Place the carved chicken on top

Garnish with <quantity>3<unit>tbsp</unit></quantity> of the marinated onions and fresh coriander to taste

Drizzle extra virgin olive oil to taste and squeeze a <quantity>¼</quantity> of a lime. The roast chicken with salsa pasilla is ready

Enjoy this dish as it is, or use this flavorful bomb to fill your tacos!