Beat the lard or shortening until fluffy. Mix in the masa harina, baking powder and salt. Gradually add the warm stock and beat until the dough is smooth and pliable (a small piece should float in water when ready).

Mix the shredded chicken with the enchilada sauce and season.

Drain the soaked corn husks and pat dry. Tear a few husks into thin strips for tying.

Spread about 2 tbsp of masa dough onto the centre of a corn husk, leaving a border at the top and sides.

Place a spoonful of chicken filling in the centre of the masa. Fold the sides of the husk to enclose the filling, then fold the bottom up. Tie with a strip of husk to secure.

Stand the tamales upright in a steamer basket over boiling water. Cover and steam for 1 to 1.5 hours until the masa is firm and no longer sticks to the husk when peeled back.

Allow to rest for 10 minutes before serving.