Combine corn husks and hot water in a bowl and sit for 1 hour. Let dry on paper towels.
Crumble ancho chilies in a bowl and top with boiling water, let soak for 15 to 20 minutes. Cook ancho chilies with liquid, poblano chili, green chilies, herbs over medium heat in a frying pan 5 to 8 minutes or until chilies are soft, stirring occasionally. Sprinkle with salt and pepper. Stir in tamale dough.
Spoon 1/4 cup of tamale mixture into the middle of each corn husk. Fold sides of husks over and tie ends into bunches.
Arrange tamales on steamer racks in a pot with 2 inches of water. Steam, covered for 2 hours pouring in more water if needed.
Make tamale dough by mixing masa harina, baking powder, margarine, and salt; slowly mix in stock (mixture will be soft).