Tamales Verdes con Pollo

1. Prepare Corn Husks: Place the 150g of Hojas de maíz secas in a large bowl and cover them completely with very hot water. Let them soak for at least 60 minutes, or until pliable. Drain and pat dry before use.

2. Cook Chicken Filling: Place the 800g of Pechuga de pollo in a pot with 1000g of Caldo de pollo and 10g of Sal. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the Pechuga de pollo is cooked through. Remove the Pechuga de pollo, reserving the cooking liquid. Once cool enough to handle, shred the Pechuga de pollo finely.

3. Prepare Salsa Verde: Remove the husks from the 700g of Tomatillos. Rinse the Tomatillos and 50g of Chiles serranos. Place the Tomatillos and Chiles serranos in a pot, cover with water, and bring to a boil. Cook for 10-15 minutes until the Tomatillos change color and soften. Drain the Tomatillos and Chiles serranos. In a blender, combine the cooked Tomatillos, Chiles serranos, 30g of Cilantro, 100g of Cebolla blanca (roughly chopped), 20g of Ajo, 10g of Epazote, and 200g of Caldo de pollo. Blend until smooth. Pour the salsa into a saucepan, add 5g of Sal, and simmer for 10-15 minutes, stirring occasionally, until it thickens slightly. Add the shredded Pechuga de pollo to the simmering salsa and mix well. Set aside.