Cover the husk with very hot water; weight them down with a plate to keep all of them submerged and let stand a couple of hours.
In a large bowl, combine the masa with the hot water; stir to combine.
With an electric mixer on medium high speed, beat the lard with the salt and baking powder until light in texture, about 1 minute.
Continue beating as you add the masa mixture in three parts.
Reduce speed and add broth.
Taste to batter and season with more salt if needed.
To Make Tamales
Spread a THIN layer of masa over husks, and fill with a filling of your choice.
Wrap from left to right, folding the bottom up over
Place empty husks on the bottom of a large steamer pot and place tamales upwards in pot. Place empty husks on top of tamales inside the pot, place the lid and steam for 1 1/4 hours.
Notes
For the lightest textured masa, refrigerate for at least an hour, then re beat, adding a little more broth to bring the masa back to the consistency before.