Boil the chicken

• Bring the water to a boil in a large pot and add the salt.
• Add the chicken, the onion and the garlic head, and wait for a second boil.
• Skim off the impurities that rise to the surface.

Simmer with aromatics

• Add the bay leaves, cloves, allspice berries and peppercorns.
• Cover and cook over medium-low heat until the chicken is fully cooked.

Strain the broth

• Remove the chicken from the pot and shred it.
• Discard the spices, garlic, onion and bay leaves.
• Reserve the broth.

Cook the chiles and tomatillos

• Add the tomatillos, chile moritas, chile anchos and New Mexico chile pods to the broth.
• Bring to a boil and cook until the chiles change color.

Blend the red sauce

• Transfer the chiles and tomatillos to a blender with part of the broth.
• Add the garlic cloves, cumin seeds and salt.
• Blend until smooth.

Simmer the sauce

• Heat the lard in a pot over medium heat and add the sauce.
• Bring to a simmer, taste for salt and adjust.
• Simmer, stirring occasionally.

Add the chicken

• Stir the shredded chicken into the sauce.
• Set aside to cool.

Whip the lard

• Place the lard in a bowl and whip at medium-high speed.
• Mix in the baking powder and salt.

Make the masa

• Alternately add the masa and the chicken broth, mixing between additions.
• Beat at medium-high speed until light and fluffy.
• Drop a piece of masa in a cup of water; it should float.
• Let the masa rest.

Assemble the tamales

• Spread the masa on a soaked corn husk.
• Place the chicken filling in the center and fold the husk.
• Layer the tamales in the steamer.

Steam the tamales

• Cover and cook over medium heat until the masa pulls away from the husk.

Rest and serve

• Let the tamales sit before opening them.