• Prepare the red chile pork or your filling of your choice before making the tamales.
• Place the corn husks in a large bowl of hot water to soak and soften while preparing the masa. They need about 30 minutes.

Tamale Dough

• Place the lard and 2 tablespoons of broth in a large mixing bowl and beat with a stand mixer or hand mixer until light and fluffy, about 3-5 minutes. Be patient, this step is important for the right consistency of masa dough.
• In another medium mixing bowl, add the masa, baking powder, salt, and cumin and whisk together to combine. Add the dry mixture to the lard mixture and beat well with the electric mixer.
• Pour in the remaining broth, a little at a time, to form a soft dough. You may not need to use all of the broth. Beat on high speed for 4-5 minutes. The dough should be a little sticky and spreadable like peanut butter. Place a damp paper towel directly on top of the dough to keep it from drying out.

Tamale Assembly

• Place a softened corn husk on the counter with the wide end at the top. Add ¼ cup of dough to the center near the top and press into a ¼-inch thick layer using the back of a spoon. Keep open space at the top and bottom of the husk for folding.
• Place about 2 tablespoons of the pork filling in the center of the dough. Be careful not to overfill the tamale, you want the dough to surround the filling when wrapped.
• Take either side of the husk and bring them together to connect the masa and wrap the filling in the middle. Fold up the bottom and roll tightly. Use twine or corn husk string to tie the tamale closed, this is optional. Complete with the remaining masa and filling.

Steam the Tamales in the Instant Pot

• Add 1 cup of water to the bottom of the Instant Pot. Place a short rack at the bottom of the pot to prevent the tamales from burning. If you don't have a rack, you can place a few tamale wrappers at the bottom.
• Place the tamales upright in the pot with the open end up, just tightly enough to keep them standing. Be careful not to overfill the Instant Pot or it will not work correctly. Cook on Pressure Cook High for 25 minutes. Allow the steam to naturally release for 10 minutes, and then carefully quick release the remaining steam.

Steam the Tamales on the Stovetop

• Add water to cover the bottom of a pot. Add the steam rack and place extra husks on the rack to keep tamales from falling through and water from touching them.
• Stand tamales upright with the open ends up, fitting them snugly.
• Bring the water to a boil, reduce to a simmer, and steam the tamales for 45 minutes.