Combine chicken, onion, cilantro, garlic cloves, bay leaves, salt and water in a large stock pot.

Bring to a boil then turn heat to low and simmer until chicken is cooked through.

Remove chicken from pot and when cool shred with your finger or fork.

Let the chicken broth cool and then strain. Reserve broth.

Heat up 1 tablespoon of lard in a pan or skillet over medium heat.

Once hot add the onion and saute until translucent.

Then add the jalapeño and cook for a few minutes.

Season with salt and pepper.

Add the tomatoes. Cover pan and let simmer until onion and jalapeños are soft.About 10 min.

When done add the rajas to the shredded chicken and mix well.

Soak the corn husks in hot water for 1 hour

In a large bowl add the Maseca, baking powder and salt in a bowl and mix well.

Add the broth to the maseca and mix well. Make sure the masa is moist. If there are still dry clumps add more broth.

In another bowl beat the lard with a mixer until it is fluffy. This should take a few minutes.

Add the masa to the lard and continue to beat for a few more minutes.

Spread a heaping tbsp of masa over the corn husks.

Add a small amount of the chicken and rajas to the masa.

Fold each side of the husk and then fold the bottom part of the husk up.

Fill the steamer with water then put the steamer insert in and add the tamales standing up.

Bring the water in the steamer to a boil and lower it to medium low.

Cover and cook for 1 hour.

bring tomatillos, jalapeños, and water to a boil over medium high heat. Lower heat to medium low and cook until tomatillos are softened.About 10 min.

Transfer the tomatillos, jalapenos,cilantro, garlic, and onion to a blender. Blend for a couple of minutes or until everything is nicely blended.

If you need to you can ad a little bit of water to the blender to get it blending.