Soak corn husks in hot water 25–30 min then rinse. On stovetop, use steamer or large pot; place corn husks on bottom with 1 cup water, cover, bring to boil while tamale dough gets prepared.

In second bowl sift masa flour, baking soda, salt, turmeric, all-purpose seasoning and sage; whisk until combined.

In third bowl add room-temperature fat (shortening). Using electric mixer, mix until fluffy; add 1/2 cup broth then continue mixing until fully combined.

Add flour mix to fat then slowly add remaining broth until fully combined. Dough should be soft; if dry add more broth.

Grab one corn husk, lay flat then use scoop to spread tamale masa over husk halfway. Use plastic wrap or silicone spatula to spread masa evenly. Add filling on top then spread gently.

Fold one end over other end then fold again then fold bottom upward to prevent filling from leaking. Tie if desired.

Place tamales upright packed together; cover; cook 45 min (Instant Pot 25–30 min). When tamale pulls away clean from husk tamale is ready; if sticky cook 10 more min.

Enjoy festive tamales with side of pico de gallo, crema fresca and tomatillo salsa.