Easy Tamales

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1. 1Step 1: Soak the corn husks in a large bowl of the hottest tap water you have. Use a bowl or plate to keep them submerged if they float. Let them soak while you make the dough.
2. 2Step 2: In a mixing bowl, combine 1.5 cups masa harina, 1 teaspoon baking powder, and 1 teaspoon salt. Mix well, then add 1 cup stock and roughly combine into a shaggy dough. The dough will come together better if you use your hands, but since you'll use a hand mixer later, it's fine to leave it shaggy for now.
3. 3Step 3: In a separate mixing bowl, add 6 tablespoons lard and 3 tablespoons butter and let come to room temperature. Use a hand mixer on medium-high to whip the fat until lighter, about 2 minutes. This helps make the tamale dough light and fluffy.
4. 4Step 4: Add half of the shaggy masa dough to the whipped fat and combine using the hand mixer on medium speed. Add the other half and continue mixing into a cohesive dough. You may need to add additional stock a few tablespoons at a time to help it come together. I usually finish mixing with my hands.
5. 5Step 5: Test the dough: spread some on your palm. If it holds its shape without cracking, it's good. If it cracks, add a little more stock and mix again.
6. 6Step 6: Drain the corn husks and pat dry a few of them. Use the ones that are widest and intact.
7. 7Step 7: Spread 2-3 tablespoons of masa dough on the lower left portion of the wide side of a husk, with the tapered end pointing away from you. Use the back of a spoon, a spatula, or your hands to spread the dough into a thin, even layer. I like a super thin dough layer.
8. 8Step 8: Add 2-3 tablespoons of filling to each tamale. Here, I used 2 cups bean dip and 1 cup cheese for all tamales.
9. 9Step 9: Fold the tamale onto itself and seal the edges so the filling is enclosed in dough. Then roll the remaining husk around the tamale and fold the bottom of the husk upward.
10. 10Step 10: Place a vegetable steamer inside a large pot and add enough water to barely reach the level of the steamer. I used about 1 inch of water in a stock pot.
11. 11Step 11: Bring the water to a boil, then reduce heat to medium or medium-high. Stand the tamales vertically in the steamer with the open side up and the folded side facing the pot side to keep them closed. Cover with the remaining corn husks to prevent water dripping into the open ends. Steam for 60-75 minutes, checking that there is always water in the pot, adding more if low.
12. 12Step 12: The tamales are done when the husk pulls away readily from the dough. Ideally, the tamale has a light, moist consistency. Serve immediately with your choice of salsa and sides.