Chicken tamales

Pasos

1. Soak the corn husks in very hot water until they become pliable and easy to fold; they should lose their stiffness without tearing.
2. Gently cook the chicken with the onion, garlic, bay leaf, and salt until the meat easily pulls apart with a fork; reserve the fragrant broth for the dough.
3. Shred the still-warm chicken, then mix it with the salsa verde and simmer for a few minutes, until the filling is juicy but not runny.
4. Whip the lard until it is pale and airy, then gradually fold in the masa harina, baking powder, salt, and broth; the dough should be soft, light, and spreadable without being runny.
5. Drain and wipe the corn husks, then spread a layer of dough in the center of each husk, leaving the edges bare so you can close them cleanly.
6. Place a strip of chicken in salsa verde in the middle of the dough, fold the sides of the husk around the filling, then fold up the pointed end to form a closed package.
7. Arrange the tamales upright in a steamer basket, open end up, cover with a few corn husks, and steam gently until the dough pulls cleanly away from the husk.
8. Let the tamales rest off the heat before opening them; serve hot with fresh cilantro, crème fraîche, and a little extra salsa verde if desired.