Chicken-Tomatillo Tamales

30 dried corn husks, soaked in hot water

Filling
1 pound tomatillos, peeled
12 cilantro sprigs
Salt and pepper
1 tablespoon olive oil
1/2 onion, chopped
12 ounces cooked chicken, shredded

Put tomatillos into a saucepan, barely cover with water and bring to a boil. Reduce heat and simmer 5 minutes. Drain, reserving liquid.

In a blender or food processor fitted with the metal blade, process tomatillos, cilantro, salt, pepper and enough of the reserved liquid to make a fairly thick paste.

Heat oil in a cast iron skillet, add onion and cook 2 or 3 minutes. Stir in tomatillo paste and simmer about 20 minutes, adding more liquid if necessary to maintain a fairly thick paste. Set aside.

Dough
3 cups Masa Harina