1. Soak dried corn husks in warm water for about an hour until they become pliable.
2. Prepare the masa dough by mixing masa harina with lard, salt, baking powder, and broth until smooth and fluffy.
3. Cook the desired filling, such as shredded chicken, pork, beef, or cheese with chilies, ensuring it is flavorful and moist.
4. Drain and pat the soaked corn husks dry to remove excess water.
5. Spread a thin layer of masa onto the smooth side of each corn husk, leaving space at the edges for folding.
6. Place a spoonful of the prepared filling in the center of the masa layer.
7. Fold the sides of the corn husk over the filling, then fold up the bottom to secure the tamal.
8. Arrange the tamales upright inside a large steamer pot, ensuring they are tightly packed but not overly compressed.
9. Fill the steamer pot with water, making sure it does not touch the tamales directly.
10. Cover the tamales with extra husks or a kitchen towel to trap steam, then place the lid on the pot.
11. Steam the tamales over medium heat for about 1.5 to 2 hours, checking occasionally to ensure there is enough water in the pot.
12. To test for doneness, remove a tamal and let it cool slightly—if the husk peels away easily from the masa, they are ready.
13. Let the tamales rest for a few minutes before serving to allow them to firm up.
14. Serve the tamales warm with salsa, crema, or a side of beans for an authentic Mexican experience.