Place corn husks in a large container (pot or bowl) and cover with water. Place a plate, or something heavy, on top of the husks in order to keep them submerged. Soak for several hours or overnight. When ready to use, remove from water and pat dry with a paper towel. Keep all husks whole, except two or three - enough to make strips for ties. You will need two ties per tamale.

For the chicken, you can either bake on the barbecue, wrapped tightly in foil, or in the oven in a covered baking dish. We used the barbecue, so we could grill the tomatillos at the same time.

Place chicken in the center of a large piece of heavy-duty foil. (We double-wrapped the chicken to keep juices in.) Squeeze lime juice and olive oil over chicken. Sprinkle fresh cilantro and chopped tomatillos over chicken. Season with salt and pepper. Wrap tightly in foil and bake on barbecue until done, approximately 20 minutes over medium-high heat. When cooked, remove from heat and cool. Shred chicken and reserve all cooking juices with shredded chicken. Refrigerate until ready to use.

At the same time, grill two or three large tomatillos until beginning to brown and soften. Remove from heat and cool. Once cooled, mash with a fork or knife. Set aside for sauce.

In a sauté pan, heat oil and cook onions and garlic until translucent and soft. Add poblanos, jalapeno, tomatillos, and lime juice. Mix well. Add chicken broth and continue to simmer over low heat for about 10 minutes, until slightly reduced.

Remove half of this mixture for the sauce to pour over tamales when serving. Add shredded chicken and cilantro to remaining sauce in the pan. Cook for an additional 10 minutes over low heat. Remove from the stove and cool completely. Refrigerate until ready to assemble tamales.

In a mixing bowl, beat butter with baking powder, salt, and cumin until creamy. Add masa harina and stir into butter mixture with a fork until the mixture is crumbly. Slowly add chicken broth, a half cup at a time, until mixture is still thick enough to form into dough, but not too soft. Divide dough and form into 12 balls.

Place each ball in the center of a prepared corn husk and spread out into a 3-4 inch square. Place about 2-3 tablespoons of chicken filling in the center of each square of masa dough. From one of the long edges of the corn husk, begin to roll tamale into a tube, making sure dough and filling are tucked inside of the corn husk. Using the corn husk ties, tie each end of the tamale close to the end of the filling inside. Double knot the ties. (Here I snipped off the excess ends of corn husks, leaving about a two-inch tail on either side of the ties.)

Place tamales on a French steamer in a large pot or in the steamer basket of a pot and fill the pot with water to just below the steamer basket. Cover pot with a tight-fitting lid. Bring water to boil, and then turn the heat down slightly to medium, and continue to steam tamales for 1.5 to 2 hours. Add water as needed, so the pot does not dry out. Can be cooked ahead of time, refrigerated, and reheated when ready to serve.

When ready to serve, heat tamales in steamer or oven. Cut ties, but serve in corn husks and pass the extra sauce. You could also serve grated jack or cheddar cheese to garnish.