Authentic Homemade Tamales

Warm the vegetable broth over low heat.
In a large mixing bowl, combine masa harina, chili powder, garlic powder, paprika, salt, and cumin seeds.
Add corn oil and gradually mix in the warm broth, 1 cup at a time, working the dough with your hands until it reaches a thick peanut butter consistency.
If too dry, add warm water; if too thin, add more masa.
Set up a workstation with fillings within reach.
Drain the soaked corn husks and separate them, placing them on a damp kitchen towel.
Spread masa evenly from the center to one long edge of each husk, leaving room to roll and fold.
Add 2-3 tablespoons of filling to the center of the masa.
Roll the tamale from the masa-covered edge, then fold the pointed end under.
Optionally, tie with a thin husk strip.
Stack tamales upright in a steamer basket and place in a pot with enough water to avoid touching them.
Cover and steam over low heat for 2-3 hours, checking water levels periodically to prevent drying.
After 2 hours, test for doneness by cooling and unwrapping one tamale; it should be firm and set.
If not, steam for another 15-30 minutes.
Once cooked, remove tamales from the pot, let cool, and serve.
Store leftovers in resealable bags to freeze for up to a year.