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1
Soak husks in warm water for at least 3 hours or overnight.
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2
Drain, separate the husks, then continue soaking.
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3
Put the masa harina in a bowl, and add stock a little at a time until the mixture is crumbly.
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4
With a mixer, beat the lard, salt and baking powder until light.
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5
Add the masa mixture, and continue to beat until the dough is fluffy, adding more stock if needed.
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6
The mixture is ready when a small ball of it floats in water.
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7
Drain a husk, and pat dry.
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8
Spread 2 tablespoons of the masa dough in the center of the husk, then wet your fingers and pat into a 4-inch-by-3-inch rectangle along the right edge of the husk, leaving at least 2 inches on each side.
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9
Put 1 tablespoon of the shredded meat lengthwise down the center of the dough rectangle.
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10
Wrap by folding the rectangle in half and bringing the right side of the dough over the filling.
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11
Continue rolling tightly to the end of the husk, then secure one open end with string or strips of corn husk.
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12
Repeat with the remaining ingredients.
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13
Prepare a large steamer by setting a steamer rack about 2 inches above gently boiling water.
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14
Stack the tamales, seam down, on the rack.
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15
Cover, and steam until the filling is firm and comes away easily from the husk, about 45 minutes.
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16
Serve warm or at room temperature.
