Unpack your corn husks and sort through them, setting aside any that are damaged or have holes.

Place the husks in your sink or a large bowl filled with hot water and leave them to soak for 30 minutes. If they are extra dry, let them soak for a few hours or even overnight so they’re pliable and easy to handle.

In a large mixing bowl, combine the masa harina, salt, and baking powder. You can use either your hands or a whisk for this step.

Add room-temperature coconut oil and vegetable broth to the mixture and mix everything with your hands.

Knead and mix until all ingredients are thoroughly combined and the dough reaches a light and fluffy consistency. This should take about 4-5 minutes.

Check if your dough is sticky. If the dough sticks to your palm when slapped, gradually add more oil, one to two tablespoons at a time, until the desired consistency is achieved.

Dry off the husks, using a tea towel to remove excess water. Lay one flat on your counter with the smooth side facing up and the wider end closer to you.

Scoop 2-3 tablespoons of dough onto the middle of the husk. Using a spatula, butter knife, or plaster knife, spread the dough into a thin layer (around ¼-inch thick) towards the wider end. Add 1-2 tablespoons of your chosen filling (in our case, potatoes & beans tossed in adobo sauce).

Fold the husk sides towards the center to envelope the filling. Tuck one side of the husk underneath and fold the other side over the top.

Fold the bottom part upward and secure the tamal with a string made from leftover husk. Repeat this process until all dough, filling, and husks are used up.

Add ~3 cups of warm water to the bottom of a steamer pot, then place a steamer rack inside and cover it with a layer of the leftover/damaged corn husks.

Position the tamales around the steamer, standing upright. Continue to arrange them in a circular pattern, moving inward until the pot is filled.

Cover the tamales with another layer of corn husks and a tea towel. Place the lid on your pot, bring the water to a boil, then reduce heat to medium-low, letting the tamales steam for 40-45 minutes.

To check for doneness, remove one tamal after 40 minutes. Let it cool for 2-3 minutes, then try to open the husk. If it separates from the husk without sticking, they're ready. If the dough sticks to the husk, reseal it and steam the tamales for an additional 5-10 minutes.

Once cooked, remove the tamales from the pot and let them rest for about 10 minutes to allow the dough to firm up. Serve while still warm with your favorite toppings. Happy eating!