Chicken Tamales with Tomatillo-Cilantro Sauce | Food Stuff

Ingredients

• 1 teaspoon baking powder
• 2 bay leaves
• 2 cups plus 3 tablespoons chicken broth (reserved from poaching chicken)
• 1 cup lightly packed fresh cilantro, tender stems and leaves
• About 30 corn husks
• 1 clove garlic
• 2 to 3 jalapeños, stemmed and halved
• 2 1/2 cups masa harina (cornmeal for tamales; Maseca brand is recommended)
• Mexican crema, homemadeor store-bought
• 1 tablespoon olive oil
• 1 onion, sliced
• 1 teaspoon dried oregano
• 2 teaspoons salt
• Salt and black pepper
• 1 pound (about 3 breasts) boneless, skinless chicken breasts
• 3/4 cup fresh lard or solid vegetable shortening
• 8 tomatillos, husks removed, rinsed, and quartered
• 2 tablespoons water