Toss tomatillos, onion and serrano pepper in oil; place on rimmed baking sheet and broil until evenly charred, turning occasionally; allow to cool slightly.

Process charred vegetables, 1 Tbsp. Knorr® Chicken flavor Bouillon (or 1 Cube) and garlic in blender or food processor until smooth.

3. Add to large skillet along with shredded chicken and cook over low heat, stirring occasionally, until thickened and excess water has cooked out, about 5 minutes.

For masa dough, bring water to a boil in large pot. Stir in remaining 1 Tbsp. Bouillon (or 1 Cube) and stir to dissolve. Pour into large bowl of electric mixer.

Stir in masa and baking powder. Beat on medium speed using paddle attachment, until combined. Remove from bowl and set aside.

Add lard to same bowl and beat on high until very fluffy. Reduce speed to medium, beating in masa mixture, a handful at a time, until mixture is smooth and well combined. Increase speed to high and beat until masa is a soft, thick paste, about 4 minutes. Cover and set aside.

Spread 3 Tbsp. of masa dough onto 26 of the husks. Place 2 Tbsp. chicken filling on the middle of the masa dough. Fold sides of corn husk to center, wrapping the filling. Fold one end of corn husk up against the seam to seal.

Arrange tamales vertically in steamer basket over a large pot of boiling water, top with remaining 4 husks. Cover with lid and steam until husks pull away from filling, about 45 minutes. Check water level often and add additional water as necessary to avoid burning tamales.

Cool tamales 3 minutes before serving.