1. Prepare the beef filling: In a large pot, combine beef chuck, beef broth, red chili sauce, cumin, garlic powder, onion powder, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 2 hours until the beef is tender. Shred the beef using two forks.
2. Prepare the tamale dough: In a large mixing bowl, combine masa harina, baking powder, and salt. In a separate bowl, beat the lard until fluffy. Gradually add the masa mixture and chicken broth to the lard, mixing until a dough forms.
3. Assemble the tamales: Spread a thin layer of tamale dough onto the center of each soaked corn husk. Add a spoonful of beef filling in the center. Fold the sides of the husk in, then fold the bottom up.
4. Steam the tamales: Place the tamales upright in a steamer. Steam for about 1 hour, or until the dough is firm and pulls away from the husk easily.