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1
For the filling, place husks in a large bowl.
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2
Add water to cover, and set aside to soften.
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3
In a large saucepan, combine the tomatillos, jalapeno peppers and chicken broth.
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4
Bring to a boil, and cook until tender, about 5 minutes.
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5
Transfer to a blender, and add salt, garlic, onion and cumin.
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6
Blend until pureed.
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7
Return the mixture to the pot, and place over medium heat.
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8
Add the lard, cook for 5 to 7 minutes until fully melted, then remove from heat and set aside.
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9
For the masa, combine the masa mix with the melted lard, baking powder, salt and chicken broth in a large bowl.
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10
Knead dough until soft, 10 to 20 minutes.
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11
To finish and steam: Fill the bottom of a steamer with about 2 inches of water.
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12
Line the bottom of the insert with a layer of corn husks.
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13
In a corn husk, place about a handful of masa.
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14
Spread with 3 tablespoons of the sauce and some shredded chicken.
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15
Fold in the sides of each husk, and fold the pointed side up, leaving one end open.
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16
Repeat with remaining ingredients.
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17
Stand the filled husks in the steamer with the open ends up.
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18
Cover the tops with a layer of additional corn husks, and cover the pot tightly with foil and a lid.
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19
Steam until the tamales release easily from the husks, 45 minutes to 1 hour; add water to the bottom of the pan as necessary so it doesnt run dry, and be careful not to overcook.
