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1
Soften the Corn Husks Bring a large pot of water to a boil.
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2
Add the corn husks, remove from the heat and let stand, turning the husks once or twice, until softened, about 2 hours.
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3
Drain the corn husks and shake off as much water as possible.
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4
make the filling Preheat the oven to 500.
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5
In a medium roasting pan, toss the tomatillos, onion, garlic and chiles with the oil.
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6
Roast for about 30 minutes, stirring twice, until the vegetables are very soft and browned in spots.
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7
Transfer the vegetables and any juices to a blender or food processor.
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8
Add the lime juice and cilantro and puree until smooth.
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9
Season the sauce with salt and pepper.
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10
Reduce the oven temperature to 350.
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11
make the filling In a large enameled cast-iron casserole or Dutch oven, pour the sauce over the chicken.
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12
Cover and braise in the oven for about 1 hour and 15 minutes, until the chicken is cooked through.
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13
Remove the chicken from the pot and let cool slightly.
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14
make the filling Set the pot over moderately high heat and boil the sauce, stirring frequently, until reduced to 2 1/2 cups, about 15 minutes.
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15
make the filling Discard the chicken skin and shred the meat into bite-size pieces.
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16
Add the chicken to the sauce and let cool completely.
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17
Fill, fold and steam the tamales Select 30 of the largest husks without tears or large holes.
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18
Arrange 1 husk on a work surface with the narrow end pointing away from you.
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19
On the wide end, spread 3 tablespoons of the Tamale Dough in a 5-by-3-inch rectangle, leaving a 1/2-inch border of husk at the bottom.
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20
Spoon 2 tablespoons of the cooled filling in the center of the Tamale Dough.
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21
Fold in the long sides of the husk, overlapping them to enclose the filling.
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22
Fold the narrow end toward you, over the tamale; it will be open at the wide end.
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23
Stand the tamale, open end up, in a very large steamer insert.
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24
Repeat with the remaining corn husks, Tamale Dough and filling.
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25
Fill, fold and steam the tamales Fill the bottom of the steamer with 4 inches of water and bring to a boil.
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26
Add the tamales, spread some of the remaining corn husks over the top and cover with the lid; wrap foil around the edge if necessary to make a tight seal.
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27
Steam the tamales over moderately low heat for 1 1/2 hours.
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28
Uncover and let cool for 15 minutes before serving.
