1. Sort through your corn husks! I always encourage to buy more husks then you need because sometimes there will be some bad ones in a batch (some may have a little mold, holes or small bugs). Make sure to toss out the bad ones then transfer the good ones to a bowl and cover with water. You can soak either over night or at least for 1 hour!

For the masa

1. Add the vegetable shortening to mixer and beat, until very light, for about 1 minute. (You can also use a whisk and do it by hand.) Then add salt.
2. Add baking powder, and then take turns adding the instant corn masa and the vegetable broth while mixing. Continue beating until dough is as fluffy as can get. Then, add in the oil. Beat again for 3-4 minutes. Cover the masa with plastic wrap while you prepare the salsa verde and chicken.

For the salsa

1. In a medium-sized pot, add water, tomatillos (husks removed), 2-3 serranos or jalapeños, garlic cloves and half an onion. Bring to a boil and boil for 5-7 minutes or until tomatillos have turned a darker green.
2. Once tomatillos are ready, carefully strain all the ingredients and add into blender, followed by a generous pinch of salt and half a bunch of cilantro. Blend until smooth.

For the chik'n

In large skillet, cast iron or pan over medium high heat, add 2 tbsp oil of choice. Once hot, add in your chicken (I used Sweet Earth's Mindful Chik’n). Let it get golden on the bottom side, which should take 3-4 minutes, then flip to crisp the other side as well. Season with a pinch of salt and cracked pepper and cook for a total of 8-10 minutes! Once the chik’n is ready, pour over the green salsa, mix and cook for another 2 minutes. Salsa should slightly thicken.

For the assembly

1. Transfer the chik’n in salsa verde to a bowl, and strain the corn husks and pat them dry with a kitchen towel or paper towels.
2. Lay out a corn husk with the tapering end towards you. Spread about 3-4 tablespoons of masa into about a 2-3 inch square. The layer should be about 1/4-inch thick, leaving a border of at least 1/2-inch on the sides and about two inches one the bottom without masa. Place about a heaping tablespoon of the salsa verde chik’n in the center of the masa.
3. Fold the fold over the filling then take the other side and fold over to create the tamale. Lastly, fold up the tapering bottom.
4. Prepare all the tamales and place them as vertically as you can in the pot with a proper steamer with about 1/4-1/2 cup of water in the pot. This should be right below the the steamer. Cover with more corn husks, and steam covered for an hour and a half to 2 hours. Please note every steamer/pot set up is different, so it may need to be steamed for up to two and a half hours…just make sure there is water in the bottom the whole time and steam on low heat. Add a few splashes of water to the pot if needed throughout the cooking process.
5. You know the tamales are ready when they easily come free from the husks. I like to turn off heat and let them sit for an hour to firm up a little more before enjoying. Serve with vegan crema and salsa of choice!

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