2 lbs. Green Tomatillos (husks removed and rinsed)
2 Garlic Cloves (Peeled)
2 Serrano chilies
1 cup Cilantro Leaves
¼ cup Large Onion (Chopped finely)
1 tsp. Kosher Salt
2 Tbsp. Vegetable Oil
2 cups Shredded Chicken
25 Dried Corn Husks (Soaked in Hot water for 30 minutes then dried of access water)
Place the lard in an Electric Mixer and beat until light and fluffy, about 1 minute. Add salt and 1 teaspoon of the cold water and continue beating until it is white and spongy, about 2-3 minutes. Add baking powder and then alternating adding the masa and the chicken broth a little at a time. You will know when it is finished when you can put a ½ tsp. into cold water and it floats.
Place the tomatillos along with the garlic cloves and the serranos in a sauce pot and cover with water. Place over high heat until it comes to a boil. Simmer at medium heat for about 10 minutes, or until tomatillos change their color from a bright to a pale green, are cooked through and are soft but are not coming apart.
Place tomatillos, garlic and serrano (you may add one chile first) and 1/2 cup of the cooking liquid in the blender and puree until smooth. Incorporate the cilantro leaves, onion and salt and blend again. Taste for salt and add more if needed. Also now is the time to taste for heat, you may add the other chile in pieces until you reach your desired heat level.
Heat the oil in a pot over medium heat. Once it is hot but not smoking, pour in the sauce and bring it to a boil. Simmer over medium heat for 6 to 7 minutes, until it thickens a bit and deepens its flavor and color. Turn off the heat.
Combine shredded chicken with the salsa.
Soak the dried corn husks in hot water for about 30-40 minutes until they are pliable and then drain the water. Lay out a corn husk with the fatter end towards you. Spread about 3 Tablespoons of masa into a 2-3 inch square, the layer should be about ¼ inch thick. Leave a ½ inch border around the edges.
Pick up the two long sides of the corn husks and bring them together, then fold them to one side, fold up the bottom of the husk towards the middle. This will make it so the bottom is closed and the top is still open.
Assemble all the tamales and place them as straight up as you can in the Tamal Pan, making sure the open end is facing the ceiling.
Directions- Prepare Tamal Steamer
Place water in the bottom of the pan up to the line (if there is no line, make sure it is under the steamer basket) Add the steamer, and bring to a simmer. Line the steamer with 1 or 2 layers of the soaked corn husks ( i use the ones that are too small to make a tamal)
Directions- Cooking the Tamales
Once all tamales are placed into the Tamal steamer pan and it is at a simmer, if you have extra room in your pan, place more soaked corn husks to fill the area. Cover the top of the tamales with more of the soaked corn husks and put lid on the pan. Steam the tamales for 50 minutes to 1 hour. You will know when the tamales are ready when you open one and the masa no longer sticks to the corn husk.