Soak the corn husks in a big bowl or pot covered with very hot water for 30 to 45 minutes until soft and bendy. Drain and pat them dry.

In a skillet, cook ground beef with chopped onion until browned. Drain extra grease if needed. Stir in garlic, chili powder, cumin, and salt, along with a splash of broth or sauce. Let it simmer a few minutes until moist, not soupy.

In a bowl, mix masa harina with baking powder and salt. In another bowl, whip the fat until fluffy. Alternate adding the dry masa mix and warm broth until achieving a soft spreadable dough.

Lay a husk smooth side up. Spread about 2 to 3 tablespoons of masa in the middle, leaving space at the top and bottom. Add a spoon of beef filling down the center.

Fold one side of the husk over the filling, then the other side, and fold up the bottom to create a little packet. Tie if necessary.

Stand tamales upright in a steamer pot with the open side facing up. Add water to the bottom (not touching the tamales). Cover and steam for 60 to 75 minutes. Check water level occasionally.

After steaming, let the tamales rest for 10 minutes. Unwrap one to check if the masa pulls away cleanly from the husk.