Directions:

• Preheat grill to high (450°F to 500°F). Place tomatoes, chiles de árbol, serrano, and jalapeño on oiled grates; grill, uncovered and turning occasionally, until tomatoes and chiles are blistered and charred in spots, about 5 seconds for chiles de árbol and 8 to 10 minutes for tomatoes, serrano, and jalapeño. (Alternatively, heat a large cast-iron skillet over high until smoking. Place tomatoes, chiles de árbol, serrano, and jalapeño in hot skillet; cook, turning occasionally, until tomatoes and chiles are blistered and charred in spots, about 1 minute for chiles de árbol and 10 to 12 minutes for tomatoes, serrano, and jalapeño.) Remove from heat; set aside, and let cool slightly, about 10 minutes.
• Peel tomatoes; discard skins. Stem chiles de árbol, serrano, and jalapeño. Transfer tomatoes, chiles, onion, garlic, and salt to a blender; process until smooth, about 25 seconds. Set salsa aside.
• Heat oil in a large Dutch oven over high. Working in 2 batches and adding more oil as needed between batches, add chicken, and cook, undisturbed, until lightly browned, about 6 minutes. Transfer to a plate. Stir salsa into Dutch oven, scraping up browned bits from bottom of pot using a wooden spoon. Stir in 1 cup water, garlic salt, cumin seeds, and black pepper. Return chicken to Dutch oven. Bring to a boil over high. Reduce heat to low, and simmer, uncovered, stirring occasionally, until flavors meld, salsa mixture thickens slightly, and chicken is tender, about 20 minutes.
• Remove from heat, and let cool 5 minutes. Shred chicken into bite-size pieces using 2 forks. Season with salt to taste. Serve with flour tortillas, beans, and grilled vegetables.