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Instructions   Soak the corn husks in a bowl of very hot water for 30 minutes or until softened.   Tamal Dough:   In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl. Stir into the lard mixture and beat well with an electric mixer. . Add the broth, little by little to form a very soft dough. Beat on high speed for several minutes. The dough should spread like creamy peanut butter. Lay a corn husk, on the counter with the wide end at the top. Scoop about ¼ cup of dough onto the top, center of the corn husk. Keep the dough spread along the  top half   of the corn husk to allow plenty of room to fold the bottom husk up.      Place 1-2 tablespoons of desired filling in a line down the center of the dough.       Fold in one long side of the husk over the filling. Fold in the...