Tamales de Arroz con Pollo en Salsa Roja

Rinse the dried corn husks thoroughly and place them in a large pot. Cover the dried corn husks with hot water and let them soak for at least 30 minutes, or until pliable. Drain and set aside.

Place the chicken breast in a pot with enough water to cover. Add half of the white onion and 10 grams of garlic cloves. Bring to a boil, then reduce heat and simmer until the chicken breast is cooked through, about 20-25 minutes. Remove chicken breast, let cool slightly, then shred it. Reserve 200 grams of the chicken broth.

While the chicken breast cooks, remove stems and seeds from the guajillo chiles and ancho chiles. Toast the guajillo chiles and ancho chiles lightly in a dry pan over medium heat for 30 seconds per side, being careful not to burn them. Place the toasted guajillo chiles and ancho chiles in a bowl, cover with hot water, and let them rehydrate for 15-20 minutes.