Soak corn husks in hot water for at least 30 minutes until soft.

Prepare your desired fillings, cook and season them well, and let cool.

In a mixing bowl, beat lard and 2 tbsp of broth until fluffy. Mix masa harina, baking powder, salt, and cumin in another bowl. Combine dry with wet mixtures, alternating with remaining broth.

Assemble tamales by spreading masa on soaked husks and adding fillings; fold and roll to seal.

Steam tamales for 45-60 minutes or cook in an Instant Pot for 25 minutes.

Cool tamales slightly before serving warm, preferably with sides like Mexican rice or salsa.