Soak dried corn husks in very hot water for 30 minutes until softened, then prepare your chosen tamale fillings.

Prepare the tamale dough by beating lard and 2 tablespoons of broth until fluffy using an electric mixer.

In a separate bowl, combine masa flour, baking powder, salt, and cumin; then stir into the lard mixture and beat well.

Gradually add the remaining broth to form a soft, slightly sticky dough that spreads like creamy peanut butter, beating on high speed for several minutes. Cover the bowl with a damp paper towel to prevent drying.

To assemble, lay a corn husk glossy side up, scoop about ¼ cup of dough onto the top center, and use plastic wrap to spread it into a thin, ¼-inch layer on the top half of the husk.

Place 1-2 tablespoons of your desired filling in a line down the center of the spread dough.

Fold one long side of the husk over the filling, then fold the other long side to overlap, similar to folding a brochure, and finally fold the bottom of the husk up.

If desired, tie a corn husk string around the tamales to help identify different fillings, though it is optional as tamales will hold together without tying.

To cook, add water to the bottom of your steamer or Instant Pot, ensuring it's below the steamer rack, and line the rack with a few extra corn husks.

Stand tamales upright in the steamer or Instant Pot, packed just tightly enough to keep them stable, then cover with extra corn husks or a wet towel if using a steamer pot before closing the lid.

For a steamer, bring water to a boil, then reduce to a simmer and steam for 45 minutes to 1 hour, checking for doneness after 45 minutes.

For an Instant Pot, cook on Manual/High Pressure for 25 minutes, followed by 10 minutes of natural release, then quick release any remaining pressure.

To test doneness, remove one tamale and see if the husk pulls away cleanly; if the dough is still sticky, cook for an additional 5-10 minutes.

Store any leftover tamales in the refrigerator for 5-7 days.