Fill the large pot with water and bring it to boil on a stove. Once it boils, take it off the stove and place the 12 to 15 corn husks inside in. Leave them in there to soak for around 30 minutes.
Pour ¼ cup of lard and ¼ cup of softened butter into a food processor. Add 2 teaspoons of baking powder in it and blend until the mixture turns light and airy.
Now start slicing the corn on the cob until you have around 2 full cups of kernels. Transfer the kernels and their juice to the mixture in the food processor and blend until it has an oat-meal like consistency. Allow some large chunks to remain in the mixture if you want.
Pour the two cups of masa harina (fine corn flour) and warm water in a large bowl and add 2 teaspoons of salt to it. Keep kneading the mixture until it forms into flexible dough.
Add the dough to the mixture in the food processor in small quantities. Pulse the mixture until it becomes smooth, save for some large chunks.
Now drain the corn husks from the mixture and use the paper towels to wipe them dry.
Drop nearly ¼ cup of dough into the centre of each husk after setting them out and then put a spoonful of cooked, shredded meat in its middle. Fold the dough over to cover the meat so that it no longer remains visible.
Cover the dough with the sides of the hush, while inserting the top end inside and folding the bottom end over. Tie the closed package with a string.
Now transfer the tamales to a food steamer and steam them for 30 to 40 minutes.
After removing the tamales from the food steamer, top them with either cream or milk.
Serve them while they are still hot.