January 4th Dinner Tamales

Take your 1/2 Ribeye pork roast, spanish rice and pork broth out of the fridge.
Soak 10 corn husks in warm water for 10 minutes
Gently heat pork broth
In a mixing bowl add dry ingredients; pinch of salt and  tablespoon of baking powder and 2 cups of instant masa corn flour.
Combine with liquid and set aside.
Cut the pork roast into small slices

Flatten the corn husk, grab a handful of the dough  to place on corn husk. Sprinkle some pork meat on dough and roll up (like sushi) put into steamer, I use a pasta pot with a perforated insert. repeat and set timer for 60 minutes.
With 10 minutes left on the timer I reheat the remaining Rice and a can of refried beans.
Plate the rice, beans, take the tamales out and unroll them onto the plate (2 per person)