When meat is thoroughly mixed in, coated and hot, remove from heat and let cool. Add stock and whip until completely blended. Submerge husks in water and soak 1 hour. They should be soft and pliable. Hold husk at top with fingers and spread masa over surface to end of husk.
Press masa together with thumbs so it touches.
Fold corn husk over so that masa completely surrounds filling. If the husk splits, you can usually just fold over the split piece. Fold end of corn husk over so that one end of the tamale is closed. Place upright in a steamer with open end of tamale husk up. Let tamales sit 5 minutes before serving.