This recipe was just delish

Drain the soaked corn husks and pat them dry. Lay out one husk on a flat surface.
Spread a small amount of masa dough (about 1/4 cup) onto the center of the husk, leaving space on the sides and bottom. Press the masa into a thin layer.
Place a spoonful of the pork filling on top of the masa.
Fold the sides of the husk over the masa and filling, then fold the bottom of the husk up to close the tamale. Secure with a strip of husk if necessary.
Steam the Tamales:
Arrange the tamales upright in a large steamer or a large pot with a steamer insert. If you don’t have a steamer, you can use a makeshift setup with a rack or a towel placed in the bottom of the pot.
Add additional chicken broth or water to the bottom of the pot, making sure it doesn’t touch the tamales. Cover with a lid.
Steam the tamales for 1.5 to 2 hours, or until the masa is fully cooked and pulls away from the husks easily. Check occasionally to ensure there’s enough liquid in the bottom of the pot.
Serve:
Let the tamales cool slightly before serving. Enjoy them with your favorite salsa, guacamole, or sour cream