Soak the corn husks

• Wash the corn husks and soak them in a bowl of water.
• Let them soak for at least two hours so they become pliable.

Simmer and shred the chicken

• Simmer the whole chicken with the onion, garlic head, bay leaf and salt.
• Remove the chicken, let it cool and shred the meat.
• Strain and reserve the broth for the masa and the sauce.

Whip the tallow

• Whip the beef tallow on medium-high speed until fluffy.

Blend the green sauce

• Blend the Anaheim peppers, jalapeños, serranos, tomatillos, garlic, onion, cumin, oregano, pepper, bouillon and broth until smooth.

Cook the sauce with the chicken

• Fry the onion in a saucepan, then add the green sauce.
• Simmer the sauce, then add the shredded chicken and simmer again.
• Turn off the heat and let the chicken cool before wrapping.

Make the masa

• Mix the maseca, baking powder and bouillon into the whipped tallow.
• Incorporate the masa and broth one cup at a time, alternating, until well combined.
• Cover with a towel and mix on medium speed, then let the masa rest.

Wrap the tamales

• Spread a layer of masa on a soaked corn husk, as thin or thick as you like.
• Add a spoonful of chicken in green sauce and fold the husk closed.

Steam the tamales

• Stand the tamales in a steamer pot and steam on the lowest flame.
• Let them cool a few minutes before opening.