Green Chicken Tamales

Prepare the Husks: Submerge corn husks in a large bowl and cover with boiling water. Allow them to soak until pliable, about 30-60 minutes. Drain thoroughly and keep covered with a damp towel to prevent drying. (30-60 minutes)

Cook the Chicken: Place chicken breasts in a pot, season generously with salt, and cover with water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the chicken is cooked through. (20-25 minutes). Drain and shred the chicken using two forks.

Make the Tomatillo Sauce: While the chicken simmers, combine tomatillos and serrano peppers in a separate pot and cover with water. Bring to a boil and cook until the tomatillos are soft and have changed color (3-5 minutes). Be careful not to overcook.

Blend the Sauce: Transfer the cooked tomatillos, serrano peppers, onion, cilantro, and garlic to a blender. Puree until smooth and vibrant green.

Combine Sauce and Chicken: Melt 1 tablespoon of butter in a saucepan over medium heat. Add the tomatillo sauce and cook until slightly thickened, about 3-5 minutes. Incorporate the shredded chicken, stirring well to coat. Season the filling with salt to taste.

Prepare the Masa: In a large bowl, cream the remaining butter with an electric mixer until light and fluffy. Gradually add the chicken broth, masa harina, baking powder, and salt. Beat until well combined, forming a dough with a cookie dough-like consistency. To test the masa, drop a small ball into a glass of cold water; if it floats, it's ready. If not, continue beating for a few more minutes.

Assemble the Tamales: Select a wide corn husk (or overlap two smaller ones). Spread approximately 2 tablespoons of masa mixture onto the husk, leaving about 2 inches of space at the bottom and 1/4 inch at the top. Spoon 1 tablespoon of the chicken filling down the center of the masa. Fold the sides of the husk together, overlapping one over the other. Fold the bottom of the husk upwards, securing the seam.

Steam the Tamales: Place a steamer insert into a large pot and fill with water to just below the bottom of the steamer. Bring the water to a rolling boil. Arrange the tamales upright in the steamer, with the open side facing up. Cover and steam until the filling is heated through and the masa easily separates from the husk (about 1 hour). Allow the tamales to rest for 15 minutes before serving.