That sounds like a twist on chili rellenos.
I made a big batch of tamales a few days ago. Had a big 9 lb pork roast ($1/lb!) in the freezer so put it in a big pot for 2+ hours to cook and break down. Seasoned it with a chopped onion, a couple of bay leaves, garlic, salt and pepper and chili powder and covered with water. After cooked, remove the bay leaves and moosh up with hands. Taste and adjust seasonings.
For the dough - Mix masa according to package directions using lard and broth from the meat. Warning - some packages of masa are very salty so taste before adding salt.
Soak the corn husks for a few minutes in water to soften.
Spread masa onto a husk leaving an edge. Spread meat onto masa. Roll up tamale and turn up bottom of husk to seal bottom. Don’t be afraid to make them as large as the husk will allow. If you don’t have a pot tall enough to stand them up right, they work fine laid on their sides on top of a little steamer placed on the bottom of your large pot. Add enough water to the bottom to steam the tamales 40 minutes until cooked.
Making tamales is an all day adventure but it’s mostly cooking time. The hands on time isn’t that involved.
I wonder if you could do them in a pressure cooker?