Beat the lard with the baking soda until it turns white and fluffy.

Mix the masa harina with the lard, gradually adding the broth until you have a thick, consistent dough.

Spread the dough onto the corn husks, add a little adobo filling in the center, and wrap tightly so it doesn't spill out.

Arrange the tamales in a steamer, cover with extra corn husks to keep in the moisture, and steam over low heat.