Here’s what we did:
Yesterday we went to La Tapatía, a Mexican grocery store in Portland, and she picked out the ingredients I would need. Chicken, chilies, tomatillos, onion, garlic, anise, and masa of course.
Last night we cooked the chicken in a large pot with a few garlic cloves and half an onion. After it was cooked, I removed it, shredded it, and put it in the fridge. The broth also went in the fridge to use the next day to make the dough, but since it needs to be cold, it makes more sense to do it the night before.
This morning I placed the corn husks that my neighbor had given me into a bowl of hot water so they would soften.
She arrived around 9:45 in the morning a…