Place the corn husks in a large container or bowl and cover with warm water. Place something heavy on top of the husks in order to keep them submerged.
In the bowl add the shortening, salt, and baking powder. Mix until it’s light and fluffy. Add some of the mas, then add some of the sauce and mix.
When the masa and sauce have a smooth & silky batter, test the masa, add a dollop of it in a glass with cold water: if it floats, then it’s ready!!!
Scoop about a 1/4 cup masa, add shredded meat, 1 potato slice & olives (optional). Fold one side of the husk to enclose then the other side on top of it.
Fold up the bottom to the top (the narrow end), leaving the top open. Then tie with a string made from the husk.
Add water to the bottom of the steamer making sure it will not overflow into the steaming tray. The tamales should not touch the water.
Serve hot with beans or your favorite side dish and your favorite salsa.