Tamales Verdes de Pollo (Green Chicken Tamales)

Steps

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1. 1
   Bring water to a boil in a pot. Add salt, garlic head, bay leaves, half an onion, and chicken. Once boiling, skim off any impurities from the surface, cover, reduce heat to medium, and simmer for 45 minutes until chicken is fully cooked.
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2. 2
   Remove chicken from the broth and discard the bay leaves, onion, and garlic. Add tomatillos, Anaheim peppers, jalapeños, and chile serranos to the broth and simmer for about 5 minutes until the tomatillos change color.
   ▶ ≈0:22
3. 3
   Transfer the cooked vegetables and 1 cup of broth to a blender. Add half an onion, four garlic cloves, cumin seeds, oregano, peppercorn, chicken bouillon, and cilantro. Blend until smooth.
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4. 4
   Shred the cooked chicken into fine pieces.
   ▶ ≈0:57
5. 5
   Heat a little oil in a pot, add the sauce and bring to a simmer. Taste and adjust seasoning if needed. Stir in the shredded chicken and simmer for 5 minutes until the filling is well combined. Set aside to cool.
   ▶ ≈1:03
6. 6
   Place 12 oz of lard or shortening in a mixer bowl and whip on medium-high speed for 5 minutes. Add baking powder, salt, and chicken bouillon and mix well.
   ▶ ≈1:37
7. 7
   Alternate adding 1 cup of instant corn masa and 1 cup of chicken broth, repeating until all 6 cups of masa and 7 cups of broth have been incorporated.
   ▶ ≈1:49
8. 8
   Increase speed to medium-high and mix for 10 to 15 minutes until the masa becomes light and fluffy. Allow to rest.
   ▶ ≈2:08
9. 9
   Remove the corn husks that have been soaked overnight. Spread masa on the smooth side of a husk, add filling, fold in the other side to close, and fold the husk.
   ▶ ≈2:28
10. 10
    Cover the wrapped tamales with a kitchen towel. Steam over medium heat for 1 hour and 30 minutes until the masa no longer sticks to the husk.
    ▶ ≈2:41