Shredded Chicken Green Tamales

Submerge corn husks in boiling water and let them rehydrate for a period of time ranging from 30 to 60 minutes. Remove the husks, place them flat on a surface, and cover them with a damp cloth to keep them moist.

Place the chicken in a cooking vessel, sprinkle with salt, and cover it with water. Bring the mixture to a rolling boil over medium-high heat, then reduce the heat and let it simmer until the chicken is fully cooked, taking around 20 to 25 minutes.

Meanwhile, place the tomatillos and serrano peppers in a pot filled with water and bring them to a boil. Cook until the tomatillos become soft and change color, but do not fall apart, taking about 3 to 5 minutes.

Combine the cooked tomatillos, peppers, onion, cilantro, and garlic in a blender and blend them into a smooth sauce.

Heat 1 tablespoon of butter in a saucepan over medium heat and add the tomatillo sauce. Cook until the sauce thickens slightly, taking around 3 to 5 minutes. Add the shredded chicken and season with salt.

In a separate bowl, beat the remaining butter using an electric mixer until it becomes creamy. Add chicken broth, masa harina, baking powder, and 1 1/2 teaspoons of salt. Mix well until the dough is combined and has a consistency similar to cookie dough.

Test the readiness of the masa by dropping a small ball into a glass of cold water; if it floats, it's ready. If not, continue beating the dough for a little longer.

Select one wide corn husk or two small ones. Spread about 2 tablespoons of the masa mixture onto the corn husk, leaving a gap of 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the filling in the center of the masa mixture. Fold the sides of the husk together, one over the other. Fold the bottom of the husk over the seam of the two folded sides. Repeat with the remaining husks.

Place a steamer insert into a saucepan and fill it with water to just below the bottom. Bring the water to a boil, then add the tamales with their open side up and cook until the filling is heated through and separates from the husk, taking about 1 hour. Let the tamales stand for 15 minutes before serving.