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Separate the corn husks and soak them in a large bowl or bucket of hot water for 30 minutes to 1 hour, or until pliable. Drain and set aside.
As the husks soak, prepare the filling. In a medium pan over medium heat, add in about 1/4 cup vegetable broth. Once heated through, add the onions, garlic, and Anaheim peppers, and sauté for about 4 minutes. Add in the Roma tomatoes and russet potatoes, along with 1/4 cup vegetable broth, cumin, and chili powder. Allow it cook, stirring often, until the potatoes have softened. Mix in the remaining ingredients and season with salt and pepper to taste. Using a potato masher or fork, roughly mash the mixture into the consistency of refried beans. It does not need to be completely smooth, it is up to you. Set aside.
In a large bowl, add in the masa harina, baking powder, salt, and turmeric. Mix together until uniform, then pour in 3 1/2 cups of vegetable broth (to start). Mix until well combined, adding more liquid as needed so that the dough is spreadable (we added 1/4 cup more).
To assemble each tamale, spread about 1/4 of the masa mixture on the center of the corn husk to 1/4 to 1/2 inch thickness (depending on your preference). Place 1 1/2-2 tablespoons of the filling into the center*.
Fold in and overlap both sides of husk and fold up the bottom. Rip one or two of the corn husks into thin (1/4″) strips and use these to tie the tamales shut. Refer to images above if needed.
Place the tamales open side up into a large steamer basket. Add water to a large steamer pot, just below the basket, and bring it to a boil. Reduce heat to low and cover. Steam the tamales for 1 hour, being sure to add water to the pot when necessary to prevent burning.
Remove tamales from husks and add toppings of choice.*