Prepare the Corn Husks:

Soak the corn husks in hot water for at least an hour or until they are soft and pliable. This makes them easier to fold and less likely to tear when wrapping the tamales.

Make the Dough:

In a large mixing bowl, combine masa harina, baking powder, and salt. Add the corn oil or lard and mix until combined. Gradually add the chicken broth or water, mixing until the dough is light and creamy. Adjust the liquid as necessary; the dough should be spongy and spreadable.

Prepare the Filling:

Mix your chosen cooked meat with the salsa verde or chili sauce. Ensure it's well seasoned and flavorful.

Assemble the Tamales:

Drain the corn husks and pat dry. Take a husk, spread about 2 tablespoons of masa evenly across the wider end, leaving a border on all sides. Place a spoonful of the filling in the center of the masa.
Fold the sides of the husks in over the filling so they overlap, then fold up the bottom. Tie with a strip of corn husk or string to secure.

Steam the Tamales:

Fill a large steamer with water just below the bottom of the steamer basket. Arrange the tamales upright in the basket. Cover with a layer of leftover corn husks and a damp towel; this helps keep them moist.
Cover the pot and steam over medium heat for about 1 to 1.5 hours, or until the masa separates easily from the husks.

Serve:

Serve the tamales warm, allowing guests to unwrap them themselves.