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1
Bring 4 quarts of water to a boil in a large pot.
2
Add salt, chicken, 1 whole onion, and 1 head of garlic to the boiling water. Once it returns to a boil, remove all the impurities that rise to the surface.
3
Add 6 bay leaves, 4 cloves, 1 tsp allspice berries, and peppercorns. Cover and simmer over medium-low heat for 40 minutes.
4
Remove the cooked chicken from the pot. Strain out all spices, garlic, onion, and bay leaves. Reserve 9 cups of broth for later use.
5
Add 1 lb tomatillos, 2 chile moritas, 3 ancho peppers, and 20 cleaned New Mexico peppers to the broth. Bring to a boil and cook until tomatillos change color, then drain.
6
Transfer the cooked tomatillos and peppers to a blender with 4 cups of broth, 7 garlic cloves, 1½ tsp cumin seeds, and salt. Cover with a kitchen towel and blend until smooth.
7
Once the chicken has cooled, shred it into fine pieces.
8
Heat a small amount of lard in a pot over medium heat, then add the sauce. Bring to a simmer and cook for 5 minutes. Taste and adjust seasoning as needed.
9
Mix the shredded chicken into the sauce. Let cool completely before using as filling.
10
In a stand mixer bowl, whip 12 oz lard or shortening on medium-high speed for 5 minutes. Mix in 5 tsp baking powder and 2 tsp salt.
11
Alternate adding 1 cup of masa flour and 1 cup broth at a time until all 6 cups of masa and 7 cups of broth are incorporated. Mix on medium-high speed for 10-15 minutes until fluffy and airy.
12
Test the masa by dropping a small piece into water—it should float. Let the masa rest for 10-15 minutes before assembling.
13
Lay out soaked corn husks, spread masa on the smooth side, place filling in the center, fold the ends over, and wrap with parchment paper. Repeat until all masa and filling are used.
14
Layer corn husks in a steamer pot and arrange the wrapped tamales upright. Cover with more corn husks and a kitchen towel to trap steam. Steam over medium heat for 1 hour and 30 minutes.
15
Once cooked, let the tamales rest for about 15 minutes. They're done when the masa pulls away from the husk. Serve with sour cream or salsa if desired.
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