Cover husks with very hot water, weight with a plate and let stand for a couple of hours until pliable. Be sure to pat them dry prior to putting the batter on.

Preparing the filling:

On a baking sheet, roast (broil) tomatillos, garlic and habaneros until they are soft and blacken in spots. (about 5 minutes). Then turn them over and roast the other side. Cool then transfer to a blender or food processor. Heat oil in large saucepan and het over medium high. When the oil is quite hot add purée all at once and stir until noticeable thicker and darker (about 5 minutes). Add 2 cups of broth and simmer for 10 minutes until it coats the spoon well. Season with salt (about 2 teaspoons). Stir in chicken and cool completely.

Preparing the batter:

Beat the shortening with 2 teaspoons baking powder and 2 teaspoons salt until light in texture about 1 minute. Continue beating as you add the masa in three parts. Reduce speed to medium low add one cup of remaining broth. Beat for one more minute or until a half teaspoon of batter floats in cold water. If it floats tamales will be light and tender. Beat in 1/2 c broth to make the consistency soft like cake batter. Salt to taste. Refrigerate batter for one hour or overnight. Add a little mor broth or water to soften.

Forming the tamales:

Take some of the bad longer husks (8-12 in long)and shred to make string like pieces.

Spread 1/4 c batter in a 4 inch square. Leave a 1 1/2 in border at the end of the tamale and 3/4s boarder on each side. Spoon. Wrap tamale tightly like a burrito with one end open. Tie with husk string.

Steaming:

Stand tamales up with open en up. Don' pack tamales too tight in steamer. Fill gaps with foil if needed to keep tamales from falling over. Cover them with layer of husks. Put lid on. Steam for 1 1/4 hours. Tamales are done when husk peels easily away. Let them cool completely then steam for 15 minutes for best results