Chile verde rosca de tamal

In a saucepan put the tomatillos, serranos, habaneros and half onion; cover with water and bring to a boil over medium-high heat.

Once boiling, turn off and transfer everything to the blender cup with the garlic, cilantro, 1/4 cup water and salt; blend 1 minute.

Reserve some of the salsa; blend the rest until smooth.

Heat a little oil in a frying pan over medium heat; add the cooked chicken and cook 2 minutes.

Add the salsa, mix, and when it begins to simmer taste for salt; reduce to the lowest setting and simmer about 10 minutes.

Beat the lard or shortening with a hand mixer 5 minutes until creamy.

Mix in the baking powder and salt; add the masa, breaking it down, and mix by hand or slowly with the mixer until combined.

Add the jalapeno pickle juice and keep mixing; add the water or broth and mix about 6 to 8 minutes.

Turn the mixer to the highest speed and mix 6 to 10 minutes.

Test the masa: drop a piece into a cup of water; if it floats it is ready, if not keep mixing. Rest the masa 20 minutes.

Put about 2 inches of water in a pot the bundt pan fits in and heat on the stove over low heat.

Spread half the masa evenly in the 12-cup bundt pan and make a channel in the centre; add the filling, which must not be hot, and a little cheese; cover with the rest of the masa and give it a couple of shakes.

Lay soaked corn husks over the top, soft side against the masa; cover with foil.

Steam in the covered pot over medium-low for 55 minutes to 1 hour, until the masa is firm.

Let sit 20 minutes before flipping; remove from the pot, take off the foil and husks, and flip onto a cutting board.

Drizzle with crema mexicana, add the reserved salsa, cut and serve.