Tamales de Pollo Nortenos

Place the dried corn husks in a large bowl, cover with hot water, and soak for at least 1 hour until pliable. Weigh them down to keep submerged.

In a large pot, place the boneless skinless chicken thighs, 50 grams of white onion, 10 grams of garlic cloves, and 5 grams of salt. Cover with 500 grams of chicken broth and bring to a boil. Reduce heat and simmer until the chicken thighs are cooked through, about 20-25 minutes. Remove chicken thighs, shred them using two forks, and set aside. Reserve the chicken broth.

While chicken thighs cook, remove stems and seeds from the dried guajillo chiles and dried ancho chiles. Place them in a separate bowl, cover with hot water, and let rehydrate for 20 minutes.