Mexican Tamales

Soak corn husks in hot water for at least 1 hour, separating them from each other as they soften.

For filling: Place serrano chiles in medium saucepan; add water to fill half the pan. Bring to strong simmer and cook 4 to 5 minutes. Add tomatillos; cook 4 to 5 minutes longer. Drain; transfer serranos and tomatillos to blender or food processor. Add stock and garlic; puree. Add cilantro and process briefly. Heat oil in skillet, add onion and cook until translucent. Stir in tomatillo puree; cook over medium-high heat, stirring often, for 5 to 6 minutes. Reduce heat to low, stir in shredded chicken, cover, and cook 5 minutes. Add salt to taste. If filling is overly thick, thin with additional stock. Cool; set aside until ready to fill tamales.

For dough: Beat softened lard with a wooden spoon in a large bowl until fluffy, 3 to 5 minutes. Mix masa harina, salt, and baking powder in a separate bowl. Mix masa harina mixture alternately with stock into the beaten lard until dough is soft and spreadable. Now beat melted lard into the dough.

To form and cook tamales: Drain corn husks. (Reserve the smallest husks to line steaming basket.) They should be a bit bigger than a spread-out hand; if not, overlap two of them to make 1 tamal. For each tamal, place 2 to 3 tablespoons dough in the center of a husk. Flatten masa so that it covers an area about 3 inches wide by 5 inches long (leave at least 3 inches at the pointed end of corn husk empty, and about 1 inch at the wide end empty). Spread 1 to 2 tablespoons of filling down center of masa. Bring the two sides of the husk up and press them lightly together so that the masa forms a seal around the filling. Fold the two sides of the husk around the tamal. Now fold the pointed end about 3 inches up and over the seam. Continue filling and folding all the tamales.

Place water to a 2-inch depth in a large pot fitted with a steaming basket. Cover basket with reserved husks. Arrange tamales in basket with folded side down and tamales slightly inclined. Use any remaining husks to cover tamales. Place pot on high heat and bring water to boil. Lower heat, cover tightly, and steam tamales 1 to 1 1/4 hours, adding more boiling water if necessary as they cook. Tamales are done when masa doesn't stick to corn husks when unrolled. Serve with pico de gallo or salsa.

Cooked tamales may be frozen and re-steamed until hot, or reheated in a microwave oven.