Ingredients

For the green sauce and chicken:

14 tomatillos
3 serrano peppers
2 jalapeño peppers
2 cups of water
½ teaspoon cumin
1 teaspoon oregano
Black pepper (to taste)
3 garlic cloves• 1/3 onion
1 tablespoon Spanglish Asadero Chile Verde seasoning
1 roasted poblano pepper, peeled
A handful of cilantro
2 cooked chicken breasts (cooked with a little salt, a piece of onion, 3 garlic cloves, and a bit of chicken bouillon)

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For the Masa:

Make the sauce:
- In a pot, cook the 14 tomatillos, 3 serrano peppers, and 2 jalapeños in 2 cups of water until soft.
- Once cooked, blend them with the cumin, oregano, black pepper, garlic cloves, onion, Spanglish Asadero Chile Verde seasoning, roasted and peeled poblano pepper, and cilantro until smooth.
Prepare the chicken:
- In a skillet, heat a little oil and pour in the green sauce.
- Add the previously cooked shredded chicken breasts.
- Mix well and let it simmer. Once it begins to boil, turn off the heat and set aside.
Prepare the masa:
- In a large bowl, beat the pork lard for about 5 minutes until it becomes creamy.
- Add the tamal masa, salt, and baking powder. Mix until it becomes sandy in texture.
- Gradually add the chicken broth, mixing until the masa becomes soft and smooth.