Chicken Tamales with Chile Verde

Rinse the corn husks thoroughly under warm running water to clean off any debris, being careful not to tear them. Place the rinsed husks in a large bowl and cover them completely with warm water. Use a heavy bowl or plate to weigh the husks down, keeping them fully submerged. Soak the husks for at least 2 hours until they become soft and pliable.

Combine the chicken, half of the onion (reserve the other half for the chile verde), 10 cups water, and 1 teaspoon salt in a medium pot or Dutch oven over high heat. Bring to a boil, then reduce the heat to medium and cook the chicken uncovered for 45 minutes. As it cooks, use a large spoon to skim off any foam that rises to the top.

Remove the pot from the heat. Use tongs to transfer the chicken to a large plate and let it cool until it's safe to handle. Once cooled, shred the chicken using your hands. Cover and set aside.

Strain the chicken stock through a colander into a bowl or jar, discarding the onion. Refrigerate the stock until ready to use—it can be used later to make the masa.

While the chicken cooks, add the tomatillos, serrano and jalapeño peppers, garlic, cilantro, the remaining half onion (roughly chopped), and 2 teaspoons salt to a blender or food processor. Blend or pulse until finely chopped.

Strain the salsa through a fine mesh sieve set over a bowl, discarding the liquid. Reserve only the pulp—this is your chile verde.

Set up for assembling the tamales: You'll need the soaked husks (keep them in the water), the masa, the shredded chicken, and the chile verde. Lay a husk on a flat surface with the smooth side up and the pointy end facing away from you.

Scoop about 1/3 cup masa onto the wider bottom half of the husk. Use a spoon to spread it evenly, leaving a 1/2-inch border around the bottom and side edges.

Place about 1/3 cup shredded chicken and 2 tablespoons chile verde in the center of the masa.

Fold the tamale using one of two methods: Option 1: Fold the husk in half lengthwise, then fold it in half again lengthwise. Fold the pointy end up toward the wider end. Option 2: Fold one long side over the filling, then fold the other long side over it. Fold the pointy end up toward the wider end.

Fasten the tamale by tying a strip of corn husk around it to keep it folded. Repeat the assembly process until all the masa and filling are used—you should get about 24 tamales.

Add water to a large steamer pot until it reaches the fill line or comes about 3 inches up the sides. Place the steamer basket on top. Line the basket with a layer of corn husks. If your steamer is large, place a heat-proof bowl upside down in the center.

Arrange the tamales upright in the steamer basket, leaning them against each other, the bowl (if using), and the pot. Cover the tamales with any remaining corn husks, then place a clean kitchen towel over them. Cover the pot tightly with the lid.

Cook the tamales over medium-high heat. Once the water comes to a boil, set a timer for 90 minutes. Check the water level every 15 minutes to ensure it hasn't fully evaporated, adding more hot water if needed.

After 90 minutes, turn off the heat and let the tamales rest in the steamer for 20 minutes.

To check for doneness, carefully remove a tamale from the pot with tongs and unwrap it. The husk should easily detach from the masa. Serve the tamales warm with a dollop of crema and a sprinkle of cotija cheese and chopped cilantro.

Store leftovers in the refrigerator for up to 4 days. Reheat tamales in the microwave for best results. To freeze cooked tamales, let them cool completely, then pack them in zip-top freezer bags—they can be frozen for about 6 months.