Prepare two sauces: For the red sauce, boil 5 tomatoes, 2 serrano chiles, onion, and garlic together. For the green chile sauce, boil 1 kg tomatoes, 8 serrano chiles, onion, and garlic with a pinch of black pepper and cumin.
2
While the sauces simmer, blend them separately once the ingredients are soft. Fry the ground sauces in a pot with a little lard until they come to a boil.
3
Cook the shredded chicken breast in the green chile sauce, letting it absorb the flavors as it simmers.
4
In a large bowl, beat 1 kg of lard with an electric mixer or by hand until light and fluffy. Add 2 tablespoons of baking powder and salt, then gradually add the 4 kg of masa while beating continuously until the dough becomes light and airy.
5
Let the beaten dough rest for a few minutes while you prepare the corn husks.
6
Soak and clean the corn husks. Heat a steamer pot with water up to the level of the steamer rack.
7
Lay a corn husk flat, spread a portion of beaten masa in the center, add a generous amount of shredded chicken with green chile sauce, then fold the sides to wrap the tamale.
8
Arrange corn husks on the bottom of the steamer. Stand the wrapped tamales upright and close together so the filling doesn't spill out. Cover with additional corn husks on top.
9
Cover the steamer and bring the water to a boil. Steam the tamales for 1 to 1.5 hours until they are fully cooked and the masa pulls away easily from the husk.
10
Remove from heat and let cool slightly before serving. Serve with cream, salsa, or enjoy plain with hot atole.
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