In a large bowl, add corn husks and cover with hot water; soak until pliable, 20 to 30 minutes. Make sure they are fully submerged by weighing them down with a heavy plate, if needed.

Meanwhile, in a stand mixer, using the paddle attachment, beat the lard (or other listed fat if using) on medium speed until smooth, light and airy, about 4 minutes. (See notes.)

Stop mixer, use a spatula to scrape down sides of mixer bowl, and add masa harina and baking powder. Start mixer and gradually increase speed to medium and mix until well combined, about 1 minute.

With mixer running, slowly drizzle in broth or water, until well combined and dough forms, about 5 minutes. Dough should be moist, smooth, and spongy in texture.

To test dough for seasoning, flatten a small piece of dough between your fingers, then microwave on high power until cooked through, about for 15 seconds. Taste and add salt by returning to stand mixer or kneading in by hand, if needed.

Remove husks from water and pat dry with a clean kitchen towel. Working with 1 husk at a time, lay flat on work surface, cupped side up. Using a small offset spatula, back of spoon, or bench scraper, spread about 2 tablespoons (32g) of the prepared masa into a thin layer across the center of the wrapper, leaving a 1-inch border from the wide open end of the wrapper and from both sides, and leaving the bottom 2-inches of the narrow tail end empty. You should have a roughly 4-inch by 4-inch flat square of dough (see notes). If necessary, remove any excess masa using a small offset spatula or butter knife.

Spread 2 tablespoons of your preferred filling down the center of the dough in a vertical line running the direction of the tapered tail to the open top.

With the corn husk’s tapered tail end facing you, fold 1 long side of the corn husk over the filling, stopping and pressing in the middle. Fold the other long side of the husk over the filling, meeting the other folded husk in the middle. Make sure both folded husk edges overlap slightly for a secure closure. Tuck the unfilled tapered tail up to create a secure pouch with 1 open end. Repeat with remaining corn husks, masa, and filling.

Fit large pot or Dutch oven with steamer basket, removing feet from steamer basket if pot is short. Fill pot with water until it just touches bottom of basket and bring to a boil. Gently stand tamales in the basket with open ends facing up and seam sides facing out. Cover and steam, checking water level and adding additional water as needed, until tamales easily separate from husks, 60 to 90 minutes. Rest in the steamer basket, uncovered and off heat until fully firm, 20 minutes. Transfer to a platter, carefully open and serve.