Chicken Tamales

Name: Chicken Tamales
Prep time: 2 h 55 min
Cook time: 4 h 15 min
Total time: 7 h 10 min
Cuisine: Mexican
Ingredients: 50 corn husks ((about 1/2-3/4 pound)); hot water; 8 ounces tomatillos, (husked and rinsed); 2 jalapeno peppers, (stems removed); 2 poblano peppers, (stems removed); 1 serrano pepper, (stem removed (omit if you don't want it spicy)); 1 medium onion, (chopped); 1 clove garlic; 2 teaspoons kosher salt; 1 cup water; 2 1/2 pounds boneless skinless chicken thighs, (cut into very small pieces (see photo in blog post for example)); 2 tablespoons cooking oil; 1 teaspoon kosher salt; 1 tablespoon lime juice ((about the juice of 1/2 lime)); 8 1/4 cups masa harina ((half of a 4.4 lb bag Maseca)); 1 3/4 tablespoons fine salt; 1 tablespoon baking powder; 1 3/4 cups canola oil ((or corn, vegetable or any other neutral-tasting oil)); 6 1/2 cups chicken broth ((or vegetable – low sodium preferred))