Soak the corn husks. Place the corn husks in a large stockpot or pan and cover completely with warm water. Soak for 30 minutes or so until soft.

Meanwhile, in the bowl of a large stand mixer, add masa marina, salt, and baking powder, and whisk. Add the oil, then beat on low until combined.

Gradually add the stock, and beat on low until combined. Once the stock is mixed in, increase speed to medium, and beat for 10 minutes until fluffy, stopping occasionally to scrape down the sides of the bowl. Cover the mixing bowl with a damp washcloth or paper towel and refrigerate until ready to use.

Mix together your desired filling(s) and sauce until combined. As a rule of thumb, you want enough sauce to coat and flavor the filling, but not so much that the filling is too juicy/watery.

Lay the soaked corn husk on a flat surface.

Spread your masa on the corn husk. About 1/4 cup (or a little more) will do. Spread it out into a rectangle large enough to enclose your filling. (I keep a little bowl of water nearby to dip my fingers regularly, which helps the masa from sticking.)

Add your filling/sauce to the center of the masa-- just a tablespoon or two will do.

Fold the corn husk in half vertically. Then very carefully, fold the corn husk in half so that the masa wraps completely around the filling. You can pinch it together just a little bit.

Wrap the corn husk into a little burrito. Continue folding the corn husk completely over to one side so that its shaped like a burrito/cylinder.

Fold the skinny end down to close one end of the tamale. One end of the tamale will be exposed, and the other will be folded over. (I like to fold my tamales to cover the side with the seam.

Shred a few corn husks into long skinny strips to tie the tamales together (perfect use for the husks that are too skinny!). You can also use baking string.

Add water to the bottom of a stockpot or Instant Pot. Then add a steamer basket, fill it with your tamales, and steam until the tamales are hot and cooked through and the masa separates easily from the corn husks, about 30 minutes on the stovetop or 20 minutes (high pressure, natural release) in the Instant Pot.

Remove from the steamer and serve immediately. Or refrigerate in a tightly-sealed ziplock bag for up to 3 days, or freeze for up to 3 months.