Chicken Tamales with Tomatillo-Cilantro Sauce

Ingredients

• 2 cloves garlic
• 2 ½ cups masa harina (cornmeal for tamales; Maseca brand is recommended)
• freshly ground black pepper
• Salt
• 5 cups water
• 2 bay leaves
• 1 teaspoon dried oregano
• + 16 more ingredients
• • 8 tomatillos
  • 3 jalapeños
  • 1 cup lightly packed fresh cilantro
  • 1 clove garlic
  • 1 onion
  • 35 tablespoons chicken broth (reserved from poaching chicken)
  • 2 teaspoons salt
  • Mexican crema, homemade or store-bought
  • ½ teaspoon salt
  • 1 pound boneless
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • ¾ cup fresh lard or solid vegetable shortening
  • About 30 corn husks
  • 1 teaspoon baking powder
  • 1 onion

Combine the onion, garlic, salt, and water in a saucepan and bring to a boil. Add the chicken breasts, bay leaves, and oregano and decrease the heat to a simmer. Cook the chicken, partially covered, for 35 minutes, or until cooked through. To check for doneness, slit the chicken in half to make s...

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