Name: Chicken Tamales with Tomatillo-Cilantro Sauce
Yield: Makes 24 tamales
Ingredients: 1 onion, halved; 2 cloves garlic, crushed; 1/2 teaspoon salt; 5 cups water; 1 pound (about 3 breasts) boneless, skinless chicken breasts; 2 bay leaves; 1 teaspoon dried oregano; 8 tomatillos, husks removed, rinsed, and quartered; 2 to 3 jalapeños, stemmed and halved; 1 cup lightly packed fresh cilantro, tender stems and leaves; 1 clove garlic; 2 tablespoons water; 1 tablespoon olive oil; 1 onion, sliced; Salt and black pepper; 2 1/2 cups masa harina (cornmeal for tamales; Maseca brand is recommended); 2 cups plus 3 tablespoons chicken broth (reserved from poaching chicken); 3/4 cup fresh lard or solid vegetable shortening; 1 teaspoon baking powder; 2 teaspoons salt; About 30 corn husks; Mexican crema, homemade or store-bought

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Editor's note: In addition to the Mexican crema , Castro also recommends serving these tamales with Creamy Salsa Verde and Chipotle Chile Sauce
While tamales are one of Mexico's most famous street foods, they are also one of its most popular party foods, which is fitting since a tamal is packaged like a small gift waiting to be unwrapped. The many steps involved in tamal making have discouraged countless cooks. But they should not, because the process is very easy. And if you gather a few friends to help with the assembling, you can have a tamal-making party before the real party begins.

Cooks' Notes

INGREDIENTS
Lard versus Shortening
For a truly authentic taste, you must use freshly rendered lard. If you buy commercial lard, make sure it is fresh, refrigerated lard; otherwise use vegetable shortening, which still produces a very good tamal.
TECHNIQUES
Poaching Chicken
You will end up with a juicier chicken if you allow it to cool in the broth. Make sure you save the broth, because it has a wonderful flavor that you will want to use when making the tamal dough.
Working with Corn Husks
Be careful not to open corn husks when they are dry because they will split and break. After soaking them in hot water, wrap in a damp paper towel until you are ready to use them. If they cool down and dry out before you are ready to use them, submerge them in hot water for a few minutes until pliable.
ADVANCE PREPARATION
Reheating Tamales
Cooked tamales can be refrigerated for a couple of days and reheated in a steamer or in the microwave. If you are using the microwave, put the tamales in a bowl and pour in 1/4 inch of water. Seal with plastic wrap and heat for 2 minutes. The steam created within the plastic will reheat the tamales. If reheating in a steamer, recreate the tamal steamer explained in the recipe and steam for 5 minutes.
Assembled but uncooked tamales can be frozen. When you are ready to serve them, steam them straight from the freezer for 1 hour 20 minutes (twice the cooking time). Do not defrost before cooking.

Recipe notes

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