Chicken Tamales

Rinse the chicken breasts and place them in a pot of boiling water; add a quarter onion and one minced garlic clove, then simmer on medium‑low for 30–40 minutes until fully cooked, then shred the chicken.

While the chicken cooks, rinse the dried corn husks and soak them in a large bowl of water for at least one hour.

For the salsa, combine 20 tomatillos, 7 serrano chilies, and 2 green onions in a pot with 2.5 cups water; bring to a boil and simmer on low for about 15 minutes, being careful not to overcook the tomatillos.

Transfer the cooked salsa to a blender, add 0.25 tsp cumin, 0.33 cup chopped cilantro, and 1 tbsp salt; blend until smooth and adjust salt to taste.

Heat 2 tbsp oil in a saucepan over low heat, add the blended salsa and let it simmer briefly so the flavors meld.

Return the shredded chicken to the simmering salsa and cook together for about 5 minutes.

Measure 1–1.5 cups of chicken broth (use the full 1.5 cups) and set aside.

In a large bowl, combine 4 cups masa harina with the reserved chicken broth, mixing thoroughly by hand until the dough is firm but not watery.

Drain the soaked corn husks, lay each husk on your palm, place a spoonful of masa in the center, add a portion of the chicken‑salsa filling, then fold the husk to enclose the filling.

Arrange the assembled tamales upright in a steamer pot, add water to the bottom of the pot, cover, and steam on medium‑low for 1 hour to 1 hour 45 minutes, until the masa is firm and the tamales easily unwrap.

Serve the tamales warm, optionally with extra salsa or lime wedges.