Green chicken tamales (Tamales verdes de pollo)

1. Soak the corn husks in warm water for at least 30 minutes so they become pliable. Boil the chicken breast in salted water for 20-25 minutes, then shred it.

2. Husk the tomatillos and boil them with the serrano chilies and garlic for 5 minutes; add the coriander, blend until smooth, season with salt and stir in the shredded chicken.

3. Beat the lard in a stand mixer for 3-4 minutes until fluffy, then gradually add the masa harina, baking powder and salt, alternating with the lukewarm chicken stock, and keep beating until you have a light, soft dough – a small piece dropped into a glass of water should float.

4. Spread 2 tablespoons of dough thinly over the wide, smooth half of each husk, put a spoonful of green chicken filling in the centre, fold the sides of the husk over each other and fold up the bottom.

5. Stand the tamales open end up in a steamer basket, cover with the remaining husks and steam, covered, over boiling water for 60-75 minutes, making sure the water doesn't run dry.

6. They're ready when the dough comes away easily from the husk; rest for 10 minutes and serve unwrapped, with salsa.

Tip: Tamales freeze well: bag the cooled tamales in their husks and steam again for 20 minutes before eating.