Tamales

Method

1. Put 6 dried corn husks in a deep bowl, cover with just-boiled water and weigh them down with a plate. Soak for 30 minutes, until soft and pliable, then drain and pat dry. Add a few torn husks to soak as well for lining the steamer.
2. Meanwhile put 100 g of chicken thigh in a small saucepan with 20 g of the onion and a good pinch of salt, cover with cold water by 2 cm and bring to a bare simmer. Poach uncovered for 25 minutes, until the meat pulls apart easily. Lift out the chicken, shred it with two forks and strain the broth, reserving 120 ml and keeping it warm.
3. In the same pan, simmer 120 g of tomatillos with 1 serrano chilli in water to cover for 10 minutes, until the tomatillos turn khaki and slump. Drain and blend with 1 garlic clove, the remaining 20 g of onion, 5 g of coriander and a pinch of salt to a loose salsa verde. Stir about one third of it through the shredded chicken and set the rest aside for serving.