Step 1

Peel the outer husks off the tomatillos, onion and garlic. Cut the stems off the peppers and slice in half lengthwise. Cut the onion in half.

Step 2

In the Dutch oven or large stock pot bring 6 cups of water to a boil. Add the tomatillos, chiles and onion. Cook for 8 minutes.

Step 3

Using a slotted spoon, transfer the peppers, tomatillos, onion and garlic to a food processor, blender or Vitamix, and process until smooth. Reserve 1 cup for masa, set aside.

Step 4

Shred the cooked chicken (See Note 1).

Step 5

In a bowl add the shredded chicken and balance of the chili verde sauce. Mix together to coat chicken and set aside.

Step 6

Rule of thumb: 1 cup maseca to 1 cup liquid (sauce, broth, water or combination).

Step 7

In a large bowl or mixer, whip the lard until it's light and airy for several minutes, almost like cake frosting. Add the baking powder and salt and mix again for 30 seconds.

Step 8

Add 1 cup of the maseca and 1 cup of verde sauce and mix on low. Alternate 1 cup maseca to 1 cup liquid until all 8 cups are mixed together. Beat 5 minutes until light and fluffy.

Step 9

You are looking for spreadable smooth consistency — think spreadable hummus. If the dough is too dry, add more liquid. If it's too wet, add more maseca.

Step 10

Float Test: Grab a teaspoon of the mixed masa and drop it into a glass of cold water. If it floats it's mixed well and light. If it sinks, it needs more mixing.

Step 11

Add the corn husks to a roasting pan or large bowl or pot. Cover the corn husks completely with hot water. Cover the bowl with a towel and let them soak for 1 hour to soften them up. When ready to make tamales, drain the water from the corn husks and pat them dry.

Step 12

Fill the bottom of the steamer pot with water and add a copper penny (See Note 2). Add the basket and cover with several husks. Set aside.

Step 13

Take one corn husk with smooth side facing up and wide end closest to you into your palm or on a clean work surface. Using a rubber spatula or large spoon, smear 3-4 tablespoons of masa in the middle of the corn husk and spread the masa in a thin layer to create rectangle shape, leaving the narrow end of the corn husk uncovered. Practice makes perfect!

Step 14

Spoon 3-4 tablespoons (more if you prefer) of the chicken verde filling in the center of the corn husk. Fold one side of the husk up and over the filling then the other, fold the narrow pointed end up.

Step 15

Place the folded tamales in the steamer with the open end facing up, making sure to lean them against the side of the pot so they don’t fall down. Repeat until all tamales are in the pot.

Step 16

Bring to a boil over high heat. Turn heat to low, cover and steam for 1 hour.

Step 17

Test to see if it’s cooked. Using tongs, carefully remove a tamale and open it up. The masa should easily separate from the corn husks and the masa should be fairly firm. Serve immediately with salsa of choice.

Step 18

To Freeze: Let cool completely and place in labeled/dated freezer bags, squeezing out excess air. Freeze for 3 months.