Two hours before assembly time add the corn husks to a large bowl and cover with water. If needed place a pot lid on top to press them down into the water.
Prepare steamer pot by adding water to the bottom and placing the steamer rack on top.
Remove the corn husks from the water. Discard the water. Lay the husks on a clean kitchen towel.
Taking one corn husk, pat it dry on a towel to remove excess water. Lay it down with the smooth side facing up (the side with more pronounced ridges will be facing down).
Scoop about 2-3 tablespoons of the masa dough onto the wider end of the husk and smooth out about 3/4 up the length of the corn husk (tools that work well are the back of a spoon, a small silicone spatula, or a plastic child’s knife). Smooth out a nice even layer of approximately 1/4 inch thick over the widest end of the corn husk, leaving 1/2 an inch on one side empty (this helps when it comes time to roll) and the narrow end of the husk empty.
Spoon approximately 2 tablespoons of the pork meat onto the masa dough, a little off centered, towards the side that is completely covered with masa.
Fold over the corn husk, to the side with no dough, then slightly tuck the end to seal the masa trapping the filling inside.
Then fold over the bottom (the narrow empty end of the husk). There is no need to tie them..it takes too much time..
Place the first tamale into your steamer pot directly in the center laying fold side down.
Then continue assembling the tamales and placing them around the first tamale facing up, almost like building a campfire pyramid shape.
Once all tamales have been made and are in the steamer cover them with some additional corn husks (this helps prevent condensation from dripping onto them during steaming). Then place the lid on top.
Heat over medium heat until you can hear the water boiling in the pot. Then turn the heat to low and continue steaming for 1.5-2 hours.
To check the done-ness of the tamales, remove one from the pot and remove the husk, if the masa dough removes easily from the husk without coming apart, or being too soft, then they are done. When tasting, if the masa is still a bit grainy in texture, continue steaming until it has a smooth texture.