Soak the dried corn husks in hot water for 30 minutes, keeping them submerged until soft and flexible.

Cook the chorizo sausage in a skillet over medium heat for about 20 minutes, breaking it into small crumbles.

Drain the cooked chorizo sausage and let it cool slightly while preparing the masa dough.

Combine 4 cups masa harina corn flour, 1 teaspoon salt, and 1 tablespoon baking powder in a large mixing bowl.

Mix 3/4 cup lard into the dry masa mixture until it resembles coarse crumbs.

Gradually stir 3 1/2 cups broth into the masa mixture until a soft, spreadable dough forms.

Pat one softened corn husk dry and spread about 3 tablespoons of masa dough across its wide end.

Spoon about 2 tablespoons of cooked chorizo sausage down the center of the masa dough.

Fold the long sides of the corn husk over the filling, then fold up the narrow bottom end to seal the tamale.

Repeat the filling and folding process with the remaining masa dough, chorizo sausage, and corn husks.

Pour the remaining water into a large pot and place a steamer basket above the water level.

Stand the tamales upright in the steamer basket and cover the pot tightly with its lid.

Steam the tamales over medium-low heat for about 60 minutes, adding more hot water if the pot becomes dry.

Rest the steamed tamales for 10 minutes, then unwrap and serve warm.