Instructions

Make the Filling

1. Gather the ingredients.
2. Add the chicken, half an onion, 1 clove of garlic, and 1 teaspoon of salt to a pot. Cover with water and simmer on medium until chicken is cooked through, about 45 minutes.
3. Remove from heat. Place chicken on a plate or bowl and allow to cool. Strain the chicken stock into a bowl and reserve, covered in the refrigerator.
4. Cut off the stem and the calyx (the part that connects the stem to the pepper) of the serrano pepper. Remove the seeds and slice crosswise.
5. Add the tomatillos, serrano chile slices, remaining half onion, remaining clove of garlic, cilantro, and epazote to a large pot. Cover with water and bring to a boil over high heat.
6. Lower to medium heat and cover loosely; simmer until tomatillos are soft, about 20 minutes.
7. Drain cooking liquid, add ingredients to a blender, and blend to an even consistency. Set this green salsa aside.
8. Shred the cooled chicken, and toss with the green salsa you just made. Taste and add salt, as needed to taste. Store in an airtight container in the refrigerator until ready to use.

Make the Masa

1. Gather the ingredients.
2. In a large bowl, beat the lard, shortening, or butter until creamy.
3. Add the masa harina, baking powder, and 1 teaspoon of salt. With an electric mixer, whip the mixture to blend. If using oil, gradually beat it into the dry ingredients.
4. Gradually beat in 1 1/2 cups of chicken stock. Continue beating until the dough is light and fluffy, about 3 to 5 minutes. If it looks dry, add more chicken stock. Whipping aerates the dough to form a fluffy texture. Your consistency should feel smooth, thick, and creamy, like ricotta.
5. Taste for seasoning and add more salt if needed. Store in an airtight container until ready for use.

Assemble the Tamales

1. Remove corn husks from the package and submerge all into a deep bowl of hot water. Soak until soft and pliable, about 5 minutes.
2. Working with 2 to 4 husks at a time, or 1 at a time, if you are a beginner, shake off excess water before laying the husk out onto a clean work surface area.
3. Take 2 or 3 of the husks, and tear them lengthwise, following the grain, into quarter-inch-thick strips. Set aside on a small plate.
4. Set out your ingredients in an assembly line: your corn husks, your masa, a small bowl of water, and your filling.
5. Spoon 3 to 4 tablespoons of dough onto the center of each husk, topped by 1 to 2 tablespoons of filling in the center of the dough.
6. Now you are ready to fold the tamales. Carefully bring the sides together to meet at the center, enclosing the filling.
7. Then, fold the bottom tip of the husk over the filled section.
8. Take one of the husk strips and use it to tie the tamale together, crosswise. Set aside.
9. Set a steamer basket inside a large pot and pour water just until it reaches the basket. Bring the water to a simmer. Begin layering in the tamales, folded-end down. Cover with a lid and cook over medium heat. Steam for 45 minutes.
10. Once tamales are cooked, remove from pot and let cool until they can be handled. Eat immediately, drizzled with more salsa.