First step is to prepare the filling as this can be done hours ahead of time and stored in the fridge when you need it. Preheat your broiler. At the same time, start soaking your dried husks (for at least 3 hours) to ensure they are pliable when you need to use them.

Line a baking sheet with aluminum foil and place tomatillos on that sheet. Broil tomatillos until dark spots form, turning a few times about 4-5 minutes per each side.

Transfer tomatillos and all their juices into a blender and blend until it is a smooth puree. Add chiles and garlic and blend again to smoothness.

Heat oil in a medium saucepan on med-high heat and add the tomatillo puree. Bring puree to a boil while stirring often (about 4 minutes). Add the chicken broth and reduce heat to medium. Reduce the sauce until it is thick enough to coat the back of a spoon in a thick coating. If you drag your finger across the spoon the mixture should not easily fill the gap. This should take about 30 minutes.

In a medium bowl mix in shredded chicken, salt, tomatillo sauce, and cilantro to the bowl and mix well. (This mixture can be made and chilled 1 day ahead too!).

Time to prepare the dough. First step is to grab a medium bowl and mix the masa harina with the water and combine to a rough dough.

Using a fork, mix in the lard, salt, and baking powder in a medium bowl and add in the masa dough from the previous step.

Gradually mix in the ¾ of your chicken broth to form a soft dough. If the dough seems too tough then add more chicken broth to soften it up. It should be supple but not liquidious.

Set up your steaming apparatus, filling it with water. Mine is a pot with a steamer attachment on top. Line the bottom of your steamer with extra corn husks.

Assembly time. Take a few corn husks and tear lengthwise into long strips. These will be used to tie up the tamales.

Pick some large corn husks and lay them out flat. Spread in about ⅓ to ¼ cup of your tamale dough leaving about half an inch of room on each side. Then spoon a large tablespoon of filling onto the dough.

Then fold up the bottom flap of the husk and fold down the top flap of the husk. Next roll the narrow sides to the center and tie it all off with one of the long pieces of corn husk strips from step 9.

Place these tamales standing upright in your steamer. If you find you have gaps between tamales you can insert some crumpled up aluminum foil to help them stand up straight.

Bring your water to a boil. Add your steamer basket, cover and cook tamales for 45 minutes. Let sit for 10 minutes. Enjoy!