Soak corn husks in hot water 30 min. Meanwhile, bring 1/3 cup water and tomatillo husks to boil in saucepan. Remove from heat. Discard tomatillo husks; reserve tomatillo water. Combine chicken and salsa. Mix masa harina, baking powder, lard, chicken broth and reserved tomatillo water until mixture forms stiff dough.
Assemble tamales by spreading about 1/4 cup masa mixture (tamale dough) into 3x2-inch rectangle down center of each of 16 corn husks, leaving about 2 inches at top of husk; cover masa on each husk with 1 epazote leaf, 2 Tbsp. cheese and 1/4 cup chicken mixture. Fold over both sides of each husk and 1 end to enclose filling.
Place tamales, open ends up, in tamalera; top with remaining corn husks. Cover with lid. Steam 1 hour or until tamales pull away from husks, adding more water to pan and adjusting heat as necessary to maintain a gentle boil. Cool tamales slightly before serving.
Serve with your favorite steamed vegetable.
If you don't have a tamalera, stack tamales in steamer basket in large saucepan or pot filled one-quarter full with water (about 1 qt. water). Make sure the tamales are not in the water. Bring water to boil; cover. Steam 1 hour or until tamales pull away from corn husks, adding more water to saucepan as needed.
To avoid burning bottom of tamalera or pot if it runs out of water, drop in a coin along with the water. The coin will sizzle throughout the cooking time. If the sizzling stops, more water needs to be added to pot.
Corn husks can be soaked in hot water overnight before using to assemble tamales the next day.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.