Chicken Tamales

Place the dried corn husks in a large bowl and cover them with hot water so they are completely submerged.

Weigh the husks down with a small plate and let them soak for at least 30 minutes, until pliable and flexible.

Once softened, rinse the husks, pat them dry with a kitchen towel, and set aside. Reserve a few husks for lining the pot.

Place the chicken breasts in a pot, cover with water, add the bay leaf, half an onion, and a pinch of salt.

Bring to a gentle simmer and cook the chicken for about 20 minutes, until tender. Reserve the broth for later use.

Remove the cooked chicken, let it cool slightly, then shred it into fine strands with your hands or two forks.

Heat the olive oil in a pan and sauté the finely chopped remaining onion with the pressed garlic until translucent.

Add the diced tomatoes, finely chopped chili peppers, ground paprika, cumin, and coriander, and sauté briefly.

Pour in a ladle of chicken broth, add the shredded chicken, season with salt and pepper, and simmer for about 10 minutes until the sauce thickens.

Place the lard in a bowl and whip it with a whisk or hand mixer for several minutes until it lightens in color and increases in volume.

Gradually mix in the corn flour combined with baking powder and salt, and blend everything together thoroughly.

Add the warm chicken broth in batches and knead until a soft, slightly sticky dough forms with the consistency of a thick spread.

Test the finished dough by dropping a small ball into a glass of water. If it floats to the surface, it has been whipped properly.

Place a corn husk smooth side up, with the wider end toward you, and spread about 2 tablespoons of corn dough in the center.

Spread the dough into a rectangle about half a centimeter thick, leaving free edges on both sides for wrapping.

Place a spoonful of chicken filling with some sauce in the center of the dough, making sure the filling stays inside and does not leak out.

Fold the sides of the husk over the filling so the dough joins and encloses the filling, then fold the narrow end of the husk upward.

Continue in the same way until all ingredients are used. Stack the tamales folded end down so they do not unwrap while cooking.

Pour about 3 centimeters of water into a large pot, place a steamer insert or colander inside, and line the bottom with the reserved corn husks.

Arrange the tamales in the pot standing folded end down, open side up, and cover them with additional husks on top.

Cover the pot with a lid, bring the water to a boil, then reduce the heat so the water just gently bubbles and produces steady steam.

Steam the tamales for approximately 75 to 90 minutes. Check the water level regularly and add hot water as needed.

You can tell the tamales are done when the husk peels away easily from the dough and the corn dough is firm, not mushy.

Once cooked, remove the tamales from the pot and let them rest for 10 minutes. The dough will set and develop the proper texture.

Serve the tamales directly in the corn husk, which each diner unwraps on their plate, and garnish with a sprig of fresh cilantro.

Offer lime wedges for squeezing, sour cream, and spicy sauce alongside the tamales so everyone can season them to taste.