Put the masa harina in a large bowl and reconstitute by adding warm chicken stock. Beat with a wooden spoon until the dough is stiff, but smooth. Add a little more stock if necessary, but be sure to keep the mixture firm.

In another large bowl, beat the lard with a mixer fitted with a paddle until it is very fluffy, about 3 minutes. Continue to beat at medium speed and add the masa a little at a time until well combined. The texture should be light and fluffy. To see if the mixture is blended well enough, drop a teaspoon of the dough into a glass of water. If it floats, it's mixed well. If not, keep beating. Set aside.

Heat the oil in a large skillet over high heat and cook the bell peppers, jalapenos and onion for 4-5 minutes or until the mixture begins to soften. Add the corn and cilantro, season with salt and remove the pan from the heat. Gently fold the mixture into the prepared masa until well combined, being careful not to overwork. Choose several softened corn husks and tear into 72 thin strips. These will be used to tie the tamales.

On a clean, dry surface, spread out 42 softened corn husks and spoon approximately 2-3 tablespoons of the prepared masa into the middle of each husk. Roll each tamale lengthwise, tightly, then twist at both ends, much like the wrapper of a Tootsie Roll. Securely tie each end with a strip of the corn husk or butcher twine. Set aside.

Prepare a steamer or a pot with a steaming rack, cover and steam the prepared tamales for approximately 1 hour, or until they is firm to the touch. Remove and serve warm with your favourite filling, or let cool, wrapped well in place and freeze for future use.

Makes 36.