Chicken And Green Salsa Tamales

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Martha Stewart


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15 large dried corn husks, plus more for cooking

1 cup lard, unsalted butter, or shortening

2 teaspoons coarse salt

3 cups store-bought masa harina

1 3/4 cups homemade or low-sodium store-bought chicken stock, heated

3 medium tomatillos, papery skins removed

2 to 3 jalapenos, stems removed

1 clove garlic

2 tablespoons cilantro

1/2 small onion

1 extra-large (3/8-ounce) cube chicken-flavored bouillon (such as Knorr)

1 tablespoon canola oil

2 cups shredded, cooked chicken

1 russet potato, peeled and cut into 12 2-by-1/2-inch strips

Mozzarella cheese, cut into 12 2-by-1/2-inch strips

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