Tamales Verdes de Pollo

Directions

• For the shredded chicken, pour 10 cups of water into a small tamalera with the rack removed. Add in the chicken thighs, white onion, garlic head, bay leaves, and salt. Bring to a gentle boil, then reduce to a simmer. Skim off any impurities that rise to the surface, then cover and let simmer for 1 hour.
• In the meantime, place the corn husks in a large bowl and soak them in hot water to soften.
• To make the salsa verde, place the tomatillos, onion, garlic, and serrano chiles in a medium-sized pot and fill with water. Bring the water to a boil, then cover and reduce to a simmer. Let simmer for about 5 minutes, or until the colors of the tomatillos have changed. Using a strainer, remove everything from the pot and place it in a blender. Add in the cilantro and salt and blend everything until smooth. Taste and adjust to your liking, then set aside 1 cup of the salsa in the fridge to later serve with the tamales.
• Once the chicken thighs are done simmering, remove, and set them aside to cool. Using a strainer, remove the vegetables and bay leaves, leaving the broth behind in the tamalera. Do not discard the broth; you will use this for the masa and to steam your tamales.
• Shred the chicken, discarding the bones and skin. Next, add 2 Tbsp of oil to a pan over medium/high heat. Add the shredded chicken and saute for 1-2 minutes. Pour in the salsa verde (minus the 1 cup you set aside) and simmer for 2 minutes. Add salt to taste, then remove the pan from the heat to cool.
• For the masa, add the masa harina, salt, and baking powder to a bowl and whisk everything together. In a separate bowl, using a hand mixer, beat the lard for 2 minutes on medium speed. Add the dry ingredients to the lard and mix with your hands. Slowly add the warm broth and mix until everything comes together.
• Pat the corn husks dry. Using a flexible spatula, spread a generous layer of masa over the smooth, wider end of each husk. Spoon a generous portion of the chicken filling on top, then fold and seal the tamales.
• Place the steamer rack over the tamalera. The reserved broth should reach about 1 inch below the rack. Discard any excess broth.
• Line the steamer rack with enough corn husks to form a single layer. Arrange the tamales in the pot, starting around the outer edge and working toward the center. Position the outer tamales with their folded sides facing inward so the pressure from the center tamales helps keep them sealed.
• Cover the tamales with additional corn husks, then lay a clean kitchen towel over the top. Place the lid on the pot and bring the broth to a boil (about 5 minutes). Once boiling, reduce the heat and simmer for approximately 1 hour and 15 minutes.
• To test if the tamales are finished, remove one and unwrap. If the masa is not sticking to the husk, then they are ready to be taken out.
• Remove the tamales from the pot and let them cool for 15-30 minutes to firm up before serving.
• Serve with the reserved salsa verde and any other toppings of your choice.