This recipe is very involved but most of the steps can be made ahead. If you break it up into chunks it’s not too bad. The pork and mole can be made up to 3 days in advance and the husks can soak overnight. Call some friends over to help you assemble; tamales taste better if they are made by those you love. A 15-Quart Tamale Steamer makes quick work of cooking the tamales. You can find them at most Mexican markets or online here. Tamales will keep covered in the refrigerator for up to 5 days or place in a freezer bag and freeze for up to 6 months. Reheat by placing in a frying pan with 1/4 cup or so of water, cover and steam until hot.