Soak corn husks in warm water until soft, then drain
Mix masa harina, baking powder, salt, lard or shortening, and broth until fluffy
Spread a thin layer of masa onto each corn husk
Add filling in the center of the masa
Fold the sides of the husk over the filling
Fold the bottom of the husk up
Arrange tamales upright in a steamer
Add water to the steamer without touching the tamales
Cover and steam over medium heat
Steam until the masa pulls away from the husk, about 1 to 1.5 hours
Let tamales rest a few minutes before serving