Grab a corn husk, shake off water, and spread about 4 tablespoons of masa onto the smooth bottom part of the husk. You will spread this along the straight edge of the husk, not the pointed end. *The amount of masa you use will depend on the size of your husk. You want the masa to spread across the husk and leaving about ¼ of an inch of the bottom of the husk without masa and only spreading it up to mid husk, spreading roughly into a 4 inch square or rectangle. Remember the masa needs to cover your filling.
Add about 2 tablespoon of the pork filling. Fold over one side of the husk over and then fold the other side of the husk on top. This will make a cone-like shape. Fold over the pointed end of the husk over to seal the bottom of the tamale. You can choose to tie a piece of husk around the tamale to secure it but this is not necessary. *The amount of filling you use will depend on the amount of masa used.
Add just enough water to steamer to cover the bottom but not spill over the insert. Cover the top of the insert with some corn husks to create a base/barrier between the water and tamales. Bring this water to a boil and then reduce heat.
Arrange tamales onto steamer making sure they're all facing up. Cover with lid and increase heat to high to bring back to a boil. Leave the temperature at high for 20 minutes then reduce heat to medium.
Finish steaming tamales at medium heat for additional 25-40 minutes.
Test the tamales after 25 minutes on medium heat. If they don't separate from the husk easily, are still sticking to the husk, or the masa is still slightly raw and sticky, steam for additional 15 minutes.
Once cooked, remove tamales from steamer and serve with your favorite salsa drizzled on top and favorites sides.