Name: Green Chile Chicken Tamales (Tamales con Salsa Verde y Pollo)
Yield: Makes about 26
Ingredients: 1 (8-ounce) package dried corn husks; 1 pound tomatillos, husked, rinsed; 4 (3-inch-long) serrano chiles, stemmed, chopped; 4 large garlic cloves, chopped; 1 1/2 tablespoons olive oil; 2 cups low-salt chicken broth; 4 cups (packed) coarsely shredded cooked chicken (about 1 pound; from purchased rotisserie chicken); 2/3 cup chopped fresh cilantro; 1 1/3 cups lard or solid vegetable shortening; 1 1/2 teaspoons salt (omit if masa mixture contains salt); 1 1/2 teaspoons baking powder (omit if masa mixture contains baking powder); 4 cups freshly ground masa dough for tamales (34 to 36 ounces), or make masa dough with 31/2 cups masa harina (corn tortilla mix; about 17 ounces) mixed with 2 1/4 cups warm water; 2 cups (about) low-salt chicken broth

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Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.

Recipe notes

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