Soak corn husks in warm water for 20-30 minutes.
Mix lard with an electric mixer for one minute on medium, until slightly fluffier.
Add baking powder & salt to lard and mix well.
Add the masa harina and chicken stock in 3 stages each. Mix for 2 minutes to combines thoroughly.
Tamales dough should look like chocolate chip cookie dough, so add the water slowly while mixing on low until the dough looks right, it might be less than 1 1/2 cups.
Roast pumpkin with a little oil and salt in a 400℉ oven for 45-55 minutes, until soft when poked with a knife.
In a medium saucepan, heat the pan on medium heat for 2 minutes then add the chorizo and stir for about 5 minutes, until cooked through then add the roasted pumpkin.
Assemble the tamales. Put 2 T of the masa mix onto a soaked cornhusk and spread with your fingers into husk until it’s about a 1/4 inch thick.
Add 2 teaspoons of the filling on top of the masa and roll the sides of the masa up to make a cylinder then fold up the bottom.
When you have 3 tamales, group them together and tie them together with the folded part facing in.
Stand the tamales upright (folded side down) in a large steamer pot fitted with a steamer basket and a lid and bring 2 inches of water to a slight boil.
Steam for 45 minutes to an hour, until the masa pulls away easily from the husk.
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