Green chile chicken tamale bowls baked in cupcake molds

Add salt and the chicken breasts to boiling water and bring to a full boil, then remove the impurities until the broth is clear.

Add the green onions, broken in half, and chicken bouillon and cook 30 minutes on medium heat.

Check the chicken is completely done and tender, then remove it from the broth.

Cook the tomatillos in the broth three minutes.

Transfer the tomatillos, the cooked green onions and half a cup of broth to the blender; add the roasted chiles, the onion, garlic, cilantro, one serrano and one habanero, and blend until smooth.

Shred the chicken and separate it from the bone.

Heat a little oil in a pan over medium-high, add the sauce and mix; taste and adjust with salt, black pepper and a pinch of oregano.

Add the chicken, mix it into the sauce and let it come together; turn off and set aside.

In a stand mixer, or with a hand mixer, beat the lard or shortening five minutes.

Add the instant corn masa and baking powder and mix slowly, then add four cups of broth.

Turn up the speed and mix 15 to 20 minutes until fluffy; if still too wet, add a little more masa.

Rest the masa about five minutes while the oven preheats to 350 degrees.

Put four tablespoons of masa in each ungreased cupcake mold and press it down evenly into a bowl shape, pushing back any that goes over.

Bake 20 minutes.

Stuff each bowl completely with the chicken; top with cheese if wanted.

Return to the oven 10 minutes more.

Rest five minutes so the masa sets, then lift the bowls out of the molds.

Serve as they are, or garnish with sour cream, queso fresco, green onion and red pepper.