Step 1. 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.
Step 2. In a large bowl, combine the masa with the hot water; stir to combine.
Step 3. With an electric mixer on medium high speed, beat the lard with the salt and baking powder until light in texture, about 1 minute.
Step 4. Continue beating as you add the masa mixture in three parts.
Step 5. Reduce speed and add broth.
Step 6. Taste to batter and season with more salt if needed.
Step 7. Spread a THIN layer of masa over husks, and fill with a filling of your choice.
Step 8. Wrap from left to right, folding the bottom up over
Step 9. 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.
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.
