In a large bowl, let corn shucks soak for 5 minutes in 1/2 cup of water until soft. Then drain and separate.

In a pot, add one cup of water, one chicken breast, and salt.

Let boil until chicken is cooked.

Take chicken breast from the pot, place onto a plate, and let cool.

Strain the chicken broth and add to a bowl. Let cool.

In a blender, add green tomatoes, garlic, and the jalapeño pepper without the tail. Blend a little then add the white onion and chicken stock. Blend until smooth.

Once the chicken has cooled, crumble it.

In a pan, add the olive oil. Let the pan heat up then add sauce from step 6. Cook over low heat until the sauce thickens.

In a large bowl, add the pork lard and vegetable lard. Mix with your hands until you form a dough.

Aadd corn flour, baking powder, chicken broth, and stir to knead. Add another tablespoon of chicken broth and knead until soft. Separate this by putting into another bowl.

Add another cup of water to a steamer and let it heat up.

Take a corn shuck and smear 1 tablespoon of dough in the center of the shuck. Place 1 tablespoon of Green sauce made previously and chicken into the center of the dough.

Fold the ends of the corn shuck towards the center. Fold the tip to the center to close the tamale and place in the steamer.

Repeat until you've used up all 15 Corn Shucks.

Cover the steamer and cook for 45 minutes.

Serve!