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1
Cook chilies in a saucepan of boiling water for 4 minutes.
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2
Add the tomatillos and cook 2 more minutes; drain and transfer to a blender.
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3
Add garlic and chicken stock to the blender; puree.
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4
Add the cilantro and process briefly.
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5
Heat the oil; add onion and saute until transparent.
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6
Add the tomatillo puree to the onions and cook over high heat for 5 minutes.
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7
Add the chicken to the sauce; stir and cover; cook over low heat for 5 more minutes.
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8
Add salt to taste (if the mixture is too thick, thin with a little chicken stock); set aside.
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9
Spread out a corn husk and place 1 1/2 to 2 tablespoons of masa on it; either flatten it with your hand or spread it evenly so that it covers a 2 by 3 inch square, leaving a 1 inch border on all sides.
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10
Place 1 1/2 to 2 tablespoons of the chicken mixture on top of the masa.
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11
Roll the husk up length wise; fold up the bottom.
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12
Set the tamales upright in your steamer basket and slightly inclined so that the tamales don't slip to the bottom.
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13
As soon as the water in your steamer comes to a boil, lower the heat, cover and cook for 1 hour (or 25 minutes in a pressure cooker) or until the masa does not stick to the husk when unrolled.
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14
To freeze for another time, leave in their husks and seal them in a freezer bag; re-heat by either re-steaming them or microwaving them until hot.
