Chicken Tamales with Tomatillo-Cilantro Sauce

2 cloves garlic, crushed

1/2 teaspoon salt

5 cups water

1 pound (about 3 breasts) boneless, skinless chicken breasts

2 bay leaves

1 teaspoon dried oregano

8 tomatillos, husks removed, rinsed, and quartered

2 to 3 jalapeños, stemmed and halved

1 cup lightly packed fresh cilantro, tender stems and leaves

1 clove garlic

2 tablespoons water

1 tablespoon olive oil

1 onion, sliced

Salt and black pepper

About 30 corn husks

2 1/2 cups masa harina (cornmeal for tamales; Maseca brand is recommended)

2 cups plus 3 tablespoons chicken broth (reserved from poaching chicken)

3/4 cup fresh lard or solid vegetable shortening

1 teaspoon baking powder

2 teaspoons salt

Mexican crema, homemade or store-bought