Soak the corn husks in a bowl of very hot water for 30 minutes or until softened.
Filling: Add onions and sauté for 1-2 minutes, until barely softened. Add beef and sauté for 5-6 minutes. Drain any grease
Add enchilada sauce, adobo sauce, lime juice and spices to the ground beef mixture. Cook on medium-high heat until bubbling, stirring constantly. Turn heat to medium-low, and allow to simmer for an additional 5 minutes until the sauce is reduced and thick.
Dough: In a large bowl, use an electric mixer to beat the shortening and 2 tablespoons of broth until fluffy, about 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl; stir into the lard mixture and beat well with an electric mixer.
Add the broth, little by little to form a very soft dough. Beat on high speed for several minutes. The dough should spread like creamy peanut butter.
Assemble the tamales: Lay a corn husk, glossy side up, on the counter with the wide end at the top. Scoop about ¼ cup of dough onto the top, center of the corn husk. Lay a piece of plastic wrap over the dough and use your hands to press and spread the masa into a thin layer, about ¼ inch thick. Remove plastic wrap.
Place 1-2 tablespoons of desired filling in a line down the center of the dough. (You
don't want too much filling).
Fold in one long side of the husk over the filling. Fold in the other long side, overlapping the first (like folding a brochure). Fold the bottom of the husk up.
Add 1 cup water to the bottom of your instant pot. Lay a few extra corn husks on the bottom rack to keep the tamales from falling through.
Place tamales standing upright, with their open end up, just tightly enough to keep them standing.
Instant Pot: Cook on Manual/High Pressure for 25 minutes. Allow pressure to naturally release for 10 minutes, and then quick release.
