Sopa de Tamal

In a pot, add the chicken, 2 tbsp of chicken bouillon, 3 garlic cloves, half of the onion thin-sliced, and the bay leaves. Cover with water and cook for 25 minutes on medium heat. Turn the heat to low and take the chicken out; shred it, saving only the meat. Rinse off the peppers and take stems and seeds off the ancho and guajillos. Add them to the pot with the remaining half onion and 2 garlic cloves and cook for 10 minutes. Then, with a strainer spoon, take everything out to blend it and add it back to the pot in the same broth. Fill the pot 3/4 with more water and season with more chicken bouillon and salt. Mix the masa in a bowl with the lard and salt; you might need more than 4 cups of water, so give it an easy-to-pipe consistency. You can spoon out balls or put the masa in a piping or plastic bag like I did to do it faster, using kitchen scissors to divide into small pieces. Cook for 10 minutes, keeping it on low heat, and stir slowly.