Fill a large bowl or pot with warm water. Put the corn husks in the water and weight them down so they stay immersed.
02Combine all filling ingredients. Set aside.
03Combine masa, baking powder, and salt.
04In a standing mixer, beat the lard until it becomes light and fluffy.
05Gradually mix in dry ingredients.
06Slowly add chicken broth just until a soft dough forms.
07To assemble the tamales, put a spoonful of dough on the smooth side of a corn husk, smooth it down to a thin layer (1/8"-1/4" thick), and put a smaller spoonful of filling on the dough. Bring the two sides of the husk together so that the dough rolls around the filling and the husk overlaps itself. Fold up the bottom and tie it with a bit of string or a strand of corn husk.
08Set the tamales open end up in a steamer or colander. Put the steamer in a large pot with some water in the bottom. The water musn't touch the tamales. Cover tightly and steam over medium heat for 90-120 minutes.
09Once cooked, tamales can be kept in the freezer. To reheat, put in a microwave-safe bowl, cover, and cook on high for about one minute per tamale.