Tamales Rojos de Pollo (Red Chicken Tamales)

Steps

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1. 1
   Bring 4 quarts of water to a boil. Add salt, chicken, one whole onion, and one head of garlic, then wait until it comes to a second boil.
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2. 2
   Once the water reaches a second boil, remove all impurities that float to the surface.
   ▶ ≈0:13
3. 3
   Add six bay leaves, four whole cloves, 1 teaspoon of allspice berries, and peppercorn. Cover the pot and simmer over medium-low heat for about 40 minutes until the chicken is fully cooked.
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4. 4
   Remove the cooked chicken from the pot and discard the spices, garlic, onion, and bay leaves. Reserve 9 cups of the broth.
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5. 5
   Heat the reserved broth and add tomatillos, two chile moritas, three chile anchos, and twenty New Mexico guajillo chile pods. Bring to a boil. Once the tomatillos change color, transfer them along with the chile pods and 4 cups of broth to a blender.
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6. 6
   Add seven garlic cloves, 1.5 teaspoons of cumin seeds, and salt to taste to the blender. Blend until smooth and set aside.
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7. 7
   Shred the cooked chicken into thin pieces.
   ▶ ≈1:17
8. 8
   Heat a small amount of lard or oil in a pot over medium heat. Add the sauce (strain if desired), mix well, and bring to a simmer. Taste for salt and adjust if needed. Continue simmering for about 5 minutes.
   ▶ ≈1:30
9. 9
   Mix the shredded chicken into the sauce and set aside to cool.
   ▶ ≈1:42
10. 10
    In a mixing bowl, add 12 ounces of lard or shortening and beat on medium-high speed for 5 minutes.
    ▶ ≈1:54
11. 11
    Mix in 5 teaspoons of baking powder and 2 teaspoons of salt. Begin alternately adding 1 cup of masa for tamales and 1 cup of chicken broth, continuing until all 6 cups of masa and 7 cups of broth have been incorporated.
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12. 12
    Increase the speed to medium-high and beat for 10 to 15 minutes until light and fluffy. Test by dropping a small piece into cold water—it should float when ready. Allow to rest for 10 to 15 minutes.
    ▶ ≈2:20
13. 13
    Spread the masa mixture onto a corn husk, place a spoonful of the chicken filling in the center, and fold the husk to enclose the filling.
    ▶ ≈2:33