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1
Prepare cornhusks: Simmer the husks in water to cover for 10 minutes, weighting them with a plate to keep them submerged.
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2
Let them stand for a couple of hours until husks are pliable.
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3
To make the dough: Beat the lard in a mixer until very light, for about a minute.
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4
Add 1/2 pound (1 cup) fresh masa to lard.
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5
Beat until well blended.
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6
Continue beating, adding alternately the remaining 1/2 pound masa and the poultry broth, adding only enough broth to give consistency of medium-thick cake batter.
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7
Then sprinkle in the baking powder and salt.
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8
Beat 1 minute more.
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9
To make the salsa: Husk and wash the tomatillos.
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10
Put the tomatillos and 3 Serrano chiles and some salt in a pot of water and boil them until tender, about 10 to 15 minutes.
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11
Then drain them and put them in the bowl of a food processor.
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12
Add the coriander, onion, and garlic.
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13
Process until smooth.
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14
Heat 1 tablespoon lard in a medium large skillet over medium-high heat.
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15
When the lard is hot enough to make a drop of the tomatillo puree sizzle, pour it all in at once.
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16
Stir the sauce constantly for 4 to 5 minutes until it gets darker and thicker...thick enough to coat a spoon.
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17
Add the chopped tomatillos and cilantro.
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18
Season with salt.
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19
Mix the shredded chicken with 1/2 cup cooked tomatillo sauce.
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20
To form the tamales: Remove husks from water when they have softened.
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21
Pat husks dry.
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22
Tear extra husks into 1/4-inch wide, 7-inch long strips -- one for each tamale.
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23
Take one that is at least 6 inches across on wider end and 6 to 7 inches long.
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24
Lay out this cornhusk with tapering end toward you.
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25
Spread a couple of tablespoons of dough mixture into a square, leaving at least a 1 1/2-inch border on side toward you and 3/4-inch border along other sides.
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26
Pick up two long sides of cornhusk and bring them together, overlapping one over the other.
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27
Fold up the bottom section of husk tightly right up to the filling line.
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28
Leave top open.
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29
Secure it in place by loosely tying one of strips of husk around tamale.
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30
Repeat with remaining husks and dough mixture.
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31
Stand tamales on the folded bottom in prepared steamer, being sure they are not packed too closely in steamer -- they need to expand.
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32
Cover with layer of leftover husks.
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33
Cover with lid and steam for 1 hour.
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34
Check carefully that all the water doesn't boil away, adding boiling water when necessary.
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35
Serve with additional salsa on the side.
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36
Suggested drink: Mexican beer
