Green Chicken Tamales

• corn husks
• 1 pound skinless, boneless chicken breast halves
• salt to taste
• water to cover
• 3/4 pound fresh tomatillos, husks removed
• 2 serrano peppers, or more to taste
• 1 onion, chopped
• 3 tablespoons chopped fresh cilantro
• 1 clove garlic, minced
• 1 cup unsalted butter, softened, divided
• 3 cups chicken broth
• 1 pound masa harina
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt

1. Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
2. Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
3. Place tomatillo and serrano peppers in a pot while chicken is cooking, cover with water, and bring to a boil. Cook until tomatillos are soft and have changed color, but are not falling apart, 3 to 5 minutes.
4. Combine tomatillos, serrano peppers, onion, cilantro, and garlic in a blender; blend into a smooth sauce.
5. Heat 1 tablespoon butter in a saucepan over medium heat and add tomatillo sauce. Cook until sauce has slightly thickened, 3 to 5 minutes. Add shredded chicken and season filling with salt.
6. Beat remaining butter in a large bowl with an electric mixer until creamy. Add chicken broth, masa harina, baking powder, and 1 1/2 teaspoons salt and beat well until combined and the consistency of cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.
7. Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of filling down the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
8. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.

corn husks, skinless, salt, water, fresh tomatillos, serrano peppers, onion, fresh cilantro, clove garlic, unsalted butter, chicken broth, harina, baking powder, salt

Taken from www.allrecipes.com/recipe/261636/green-chicken-tamales/ (may not work)