Put the dried corn husks in a heatproof bowl or pan and soak in very hot water for 30 mins. Weigh them down with something heavy so they are submerged the whole time.

Put the lard in the bowl of a stand mixer fitted with the paddle attachment (you can also use a hand mixer, if you like). Beat the lard on medium speed until light and smooth, about 4 mins. Add the masa harina, 1/2 tsp salt and the baking powder. Mix on low until well combined, about 1 min. With the motor is running, slowly add the broth until a dough forms, about 5 mins. It should be spongy in texture.

For the filling, bone, skin and shred the rotisserie chicken and transfer to a bowl. Add the salsa verde and mix together.

Drain the rehydrated corn husks and pat dry using paper towels or a clean kitchen towel. Working with one husk at a time, lay it out flat, with the skinnier end at the bottom facing you. Spread 2 tbsp of the masa in a thin layer in the upper middle of the husk using a small spatula, leaving 3in free at the bottom and 1in free on both sides.

Spoon 2 tbsp of the chicken filling down the centre of the masa in a vertical line.

Fold one side of the husk over, stopping in the middle. Fold the other side over the first so it's just overlapping. Tuck the tail end up and over to make an open-ended pouch. Repeat the process with the other husks and remaining masa and filling.

Fit a dutch oven or large pot with a steamer basket and fill the pot with water so it just touches the bottom of the steamer. Bring to the boil. Stand the tamales, open end-up, in the steamer. Cover, turn the heat to low and steam for 45 mins-1 hr. (You may need to add more water to the pot at some point while it's steaming.) To test if the tamales are done, open one up – if the dough doesn’t stick to the husk, it’s done. If not, give it another 10 mins.

Let the tamales rest for 5 mins with the steamer lid on, then serve with the extra salsa verde, crema, coriander and chopped onions.