I would suggest you soak the cornhusk overnight in some really hot water. The next day, drain the water and cover with more hot water before using.

Mix the dry ingredients. Mix in the warm broth and chile sauce until dough forms. Gradually mix in the manteca or shortening until well incorporated. Taste for salt, cover and let set for 30 minutes.

Set up your assembly station with cornhusk, masa and filling. Take a cornhusk, shake off excess water and spread with masa on the bottom half, about 3 tablespoons of masa. Fill down the center with 2 tablespoons of pork filling. Fold in the sides to close, then fold down top flap. Place seam side down onto tray until you are done filling.

Fill the bottom of a steamer pot with water. Place the filled tamales, open side up, in a steamer pot. Bring to a quick boil on high heat, Lower the temperature to medium and steam for a good hour and 15 minutes. I like to set my timer for every 30 minutes and fill steamer with 2 more cups of hot water. You never want to run out of water when steaming the tamales. It's best to have a little too much than run out.

When time is up, just shut off the heat and let tamales set up in the pot for 30 minutes or more. To test a tamal right away, pull one out and let it cool slightly. The husk should pull away from the tamal easily. The cooler they get the more firm they will become. This recipe yields 30 good size tamales. * I prepared only half of the tamales on this day and left the rest for another day. That's why the steamer pot was not full.