Tamales Verdes de Pollo (Green Chicken Tamales)
2 packages Foster Farms Chicken Breasts, cooked and shredded
4 to 6 serrano chiles
13 tomatillos, peeled
1 clove garlic
2 to 3 1/2 cups chicken stock
1/2 cup cilantro
1 tablespoon oil
salt to taste
30 dried cornhusks, soaked in warm water until pliable
4 cups masa
1 cup melted lard
1. Cook the chiles in a saucepan of boiling water for 4 minutes. Add the tomatillos and cook 2 more minutes. Drain and transfer the chiles and tomatillos to a blender. Add the garlic and chicken stock, then puree. Add the cilantro and process briefly.
2. Heat the oil, add the onion and saute until transparent. Add the tomatillo puree and cook over high heat for 5 minutes. Add the shredded chicken, stir, cover and cook over low heat for 5 minutes. Add salt to taste. If the mixture is too thick, thin with a little chicken stock. Set aside.
3. Place the masa in a large bowl, add 1 tablespoon salt and knead 5 minutes more. Add 2-3 cups of chicken stock.
4. Spread out a cornhusk, place 1 1/2 tablespoons of masa on it and flatten the masa with the palm of your hand so that it covers a 2x3-inch square, leaving a 1-inch border on all sides. Place 1 1/2 tablespoons of the cooked chicken on top. Roll the husk lengthwise, then fold up the base and fold down the pointed tip by about one-third. Set aside the prepared tamales so that the filling does not leak out.
5. Put 4 cups of water in the bottom of a steamer and cover the basket with a layer of corn husks (about 8). Set the tamales in the basket upright and slightly inclined so that the masa does not slip to the bottom. As soon as the water comes to a boil, lower the heat, cover and cook for 1 hour or until the masa does not stick to the cornhusk when tamale is unrolled.