Start by soaking your dried corn husks in warm water. This step is crucial. It softens the husks, making them pliable and easier to wrap. Let them soak for about 30 minutes. Meanwhile, you can get going on the masa.

In a large bowl, combine masa harina, salt, cumin, and smoked paprika. Mix the dry ingredients well. Now, slowly add the warm chicken or vegetable broth and oil. Mix until you achieve a smooth, spreadable consistency. It should feel like a soft dough that’s not too sticky. If it is, you may need a tad more broth.

While your masa is coming together, it's time to prepare your filling. Whether you're using chicken, pork, or cheese, make sure it’s well-seasoned. For instance, if you're opting for chicken, shred it and toss it with salsa, cumin, and a sprinkle of salt. This will ensure each bite is bursting with flavor.

Now comes the fun part! Drain the corn husks and lay one on a flat surface. Spread about a 1/4 cup of masa on the husk, leaving some space at the bottom and sides. Add a couple of tablespoons of your filling in the center of the masa.

Fold the sides of the husk over the masa and then fold up the bottom to secure it. This might feel awkward at first, but practice makes perfect.

In a large steamer pot, arrange your tamales upright, with the open side facing up. Make sure they’re snug, so they don’t collapse during steaming. Add water to the bottom of the steamer but ensure it doesn’t touch the tamales. Cover them with a wet cloth to keep the steam in. Steam for about 1 to 1.5 hours, or until the masa pulls away from the husk easily.

Once your tamales are cooked through, carefully remove them from the steamer. Allow them to rest for about 10 minutes before serving. This lets the flavors meld together beautifully.