Mix tamal flour, salt and baking powder. Pour broth and mix until well integrated. Place the vegetable shortening in a big bowl and beat until creamy and fluffy. Add the tamal mixture and with you hands mix all ingredients for 5-7 minutes. The masa will be a little coarse, wet and spreadable.
Before starting, take 2-3 of the husks, depending on their sizes, and separate them into thin strips about 1/4 inch thick to use as ties to secure the tamales (See photos or video).
Take one corn husk, spread 1-2 tablespoons of masa on half the corn husk, starting 1/2 inch from the top of the wider end and leaving 1 inch on one side. Add one teaspoon of the filling in the middle. Fold both sides to cover the filling, the side with no masa will be on top. Then fold the tamal in half and tie. Continue until you have finished with all the masa.
Pour water in the tamalera or steamer, being careful to keep the level low enough so as not to touch the tamales when the are placed in it. Cover the bottom of the tamalera colander with a few corn husks, and place your tamales vertically with the open side up. Cover with more corn husks (if you have any left) then with a wet kitchen towel. Cover and, over high heat, steam for 1 hour. Always carefully open your tamalera or steamer to avoid injury from the steam. Make sure to check on the water level of the steamer a couple of times so it doesn't run dry. After 1 hour, turn off the heat and let them rest for 10 minutes. Remove tamales with tongs.
The tamales are ready when they easily pull away from the husk. If you notice that they are sticky, steam for 10 more minutes.