Tamales With Chicken And Salsa Verde

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   ["Prepare the husks: simmer the husks in water to cover for 10 minutes, weighting them with a plate to keep them submerged, let stand for a few hours until they are pliable To make dough: Beat the lard in a mixer until very light, for about 1 minute Add 1 cup masa to lard, beat until well blended.", "Continue beating adding alternately the remaining masa and the poultry broth only adding enough broth to give the consistency of a medium thick cake batter.", "Sprinkle the baking powder and salt.", "Beat 1 minute more.", "To make the salsa: Husk and wash the tomatillos.", "Put the tomatillos and serrano chiles and some salt in a pot of water and boil them until tender, about 10-15 minutes.", "Drain and put them into the bowl of a food processor.", "Add the coriander, onion and garlic.", "Process until smooth.", "Heat 1 Tbsp of the lard in a medium large skillet over medium high heat, when the lard is hot enough to make a drop of the tomatillo puree sizzle, pour it all in at once.", "Stir the sauce constantly for 45 minutes until it gets darker and thicker, thick enough to coat a spoon.", "Add the chopped tomatillos and cilantro.", "Season with salt.", "Mix the shredded chicken with 1/2 cup of the cooked tomatillo sauce.", "To form the tamales: Remove the husks from the water when they have softened Pat husks dry.", "Tear the extra husks into 1/4""x7"" long strips for each tamale.", "Take a husk that is at least 6""x7"

* Per serving · 4 servings · Values may vary.