• Soak the Corn Husks to soften them. Add them to a very large bowl and fill it with hot water. Then, cover the top of the bowl with aluminum foil and let them sit for 45 minutes to 1 hour.
• Cook the chorizo until the little bits are crisping up. About 15-20 minutes.
• Make the Masa. In a large bowl combine the masa harina, salt, baking powder, oil, broth, and water. Mix well until it is fully incorporated. Keep the masa moist until you are ready to use it. You can do this by placing a moist paper towel on top of it.
• Assemble your tamales. Once the corn husks are soft, drain them and lay them in a pile near where you will be assembling your tamales. Lay one cork husk on a cutting board, making sure to have the smoother side facing you. Add a large spoonful (about 1/4 cup) of the corn masa to the middle of the corn husk. Using a silicone spatula, spread the masa to cover the bottom half of the husk. Make sure you only have a thin layer. You can also use your fingers to spread out the masa. Wetting your fingers will help the masa not stick to you.
• Next, add 1 tablespoon of meat (or filling) into the middle of the masa. Tamales use very little filling. Only a tablespoon is necessary. Then, fold over the husk down the middle like a book(vertically). Next, you need to fold over the side that just came together as a book to ensure filling doesn't come out of that side. Lastly, take the top half of the tamale and fold it where the dough starts(horizontally). This is the area where you will stand up your tamale in your pot or instant pot.
• Repeat with remaining tamales, being careful to make sure the seam of each tamale is sealed while you finish making the rest.

Instant Pot

• Add 1.5 cups of water to the bottom of an instant pot. Place the trivet on top of the water. Then, place 3-4 unfilled corn husks on top of the trivet. This will help make sure that the tamales do not fall to the bottom of the pot as they are cooking. The tamales will all rest on top of these corn husks.
• Add the tamales to the instant pot, standing up. Stand them all up making sure the seam side is facing down. You can fit 30 tamales in your instant pot. It is an extremely tight fit, but you can do it.
• Once they are all in the pot, add the cover to the pot and make sure it is sealed.
• Cook on high pressure for 45 minutes, and then do a 15 minute natural release followed by a quick release. Once they are cooked, let them cool inside their corn husk for 15 minutes.

Stove Top Instructions

• Add 1.5 cups of water to the bottom of a large stock pot. Add a steamer basket to the bottom of the pot. Stand up all of the tamales in the pot, seam side down. Make sure to fit all of them in. It will be a tight fit, but that is good.
• Bring the water to a quick boil and then immediately reduce the heat to low. Steam for 2 hours. Then, let them cool inside of their corn husk for 15 minutes.