Flavorful Green Chile Chicken Tamales

1. Begin by preparing the dried corn husks. Cover them with very hot water, weight them down with a plate to keep them submerged, and let them soak for about 2 hours until they are pliable.

2. While the husks are soaking, prepare the filling. Preheat your broiler and roast the husked tomatillos on a baking sheet 4 inches below the broiler for about 5 minutes, until they are soft and blackened in spots. Flip them and roast the other side, then let them cool. Transfer the tomatillos into a food processor or blender with the juices from the baking sheet, alongside the fresh chiles and garlic. Blend until smooth.

3. Heat the vegetable oil in a medium saucepan over medium-high heat. Once hot, add the tomatillo mixture, stirring until it thickens and darkens, about 5 minutes (cover with a splatter screen if needed). Pour in 2 cups of chicken broth, reduce the heat to medium, and simmer until thick enough to coat the back of a spoon, about 10 minutes. While this simmers, shred the cooked chicken and season the mixture with about 2 teaspoons of salt. Stir in the shredded chicken and cilantro, and let the filling cool completely.

4. Next, prepare the masa batter. Using an electric mixer, beat the softened pork fat or shortening with 2 teaspoons of salt and the baking powder until light and fluffy, about 1 minute. Gradually add the masa harina in three additions, mixing on medium-low speed. Then, add 1 cup of the remaining chicken broth and continue mixing until light. Check if a half-teaspoon dollop of the mixture floats in a cup of cold water; this indicates the masa is ready. If necessary, add the remaining broth to achieve the consistency of soft cake batter. Adjust seasoning with salt if needed. For extra lightness, refrigerate the batter for an hour, then rebeat and adjust consistency again if needed.

5. Start forming the tamales by selecting 24 large, pliable corn husks. Pat them dry and cut 24 pieces of string or thin cornhusk strips for tying the tamales. Lay one husk with the tapered end toward you and spread about ¼ cup of the masa batter onto it, leaving space around the edges. Place about 1½ tablespoons of the filling down the center. Fold the sides of the husk together and roll, tucking as needed. Fold up the bottom, securing it with a piece of the string.

6. Set up your steamer. If steaming all at once, use a large tamal steamer or improvise with a wire rack and cups in a large pot. Line the steamer upper part with leftover corn husks to protect the tamales. Once all the tamales are formed and placed upright in the steamer, cover them with extra husks or aluminum foil if needed.

7. Steam the tamales over medium heat for about 1¼ hours, adding boiling water as necessary and ensuring you don’t run out. They are done when the husks peel away cleanly from the masa. Allow them to rest in the steamer for a few minutes before serving. For the best texture, cool completely and then re-steam for an additional 15 minutes.