Chicken Tamales with Tomatillo Cilantro Sauce

Ingredients

• 1 onion, halved
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 5 cups water
• 1 pound (about 3 breasts) boneless, skinless chicken breasts
• 2 bay leaves
• 1 teaspoon dried oregano
• 8 tomatillos, husks removed, rinsed, and quartered
• 2 to 3 jalapeños, stemmed and halved
• 1 cup lightly packed fresh cilantro, tender stems and leaves
• 1 clove garlic
• 2 tablespoons water
• 1 tablespoon olive oil
• 1 onion, sliced
• Salt and black pepper
• 2 1/2 cups masa harina (cornmeal for tamales; Maseca brand is recommended)
• 2 cups plus 3 tablespoons chicken broth (reserved from poaching chicken)
• 3/4 cup fresh lard or solid vegetable shortening
• 1 teaspoon baking powder
• 2 teaspoons salt
• About 30 corn husks
• Mexican crema, homemade or store-bought

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