Combine the chicken, lime juice, and salt in a medium saucepan.

Add in enough chicken broth to almost completely submerge all the chicken

Simmer over medium low heat until 90% of the chicken broth has evaporated, this should take 25-35 minutes

Let your chicken cool. Using your hands or a blender or any other inventive means you have shred your chicken and set aside

Set your oven broiler on high and line a baking sheet with aluminum foil

Place your pasilla peppers and your serrano pepper on the baking sheet and place under the broiler

You want to roast your peppers until the skin is charred on all sides turning the pasilla peppers probably every 5-7 minutes and the serrano every 3-4 minutes

Keep a close eye so you don't turn your peppers into mush, remove from the oven and place in a bowl covered with plastic wrap to cool for 15 minutes

Once cool, you need to peel the skin off of your peppers using your hands. Set 2 Pasilla peppers aside and dice the other Pasilla and the 1 serrano

Heat a saute pan over medium heat and saute the shallots, garlic, and peppers in lime avocado oil or any oil of your choice

Once the shallots are cooked, add in your shredded chicken, cilantro, and all your spices and mix well in the pan

Once everything is mixed well, add in juice of half of a lime and the balsamic vinegar ensuring you scrap all the food off the bottom of the pan to mix in

Remove from heat and season to taste with salt and pepper

Take your 2 Pasilla peppers that are about to be stuffed with their brother and make a slit down the middle, remove the seeds and plate

Spoon his/her lunch into the cavity of the Pasilla peppers and use your remaining half of 1 lime to sprinkle lime juice over

Garnish and enjoy