Place the cornhusks in a large bowl; cover with cold water and leave them to soak for at least 2 hours.
Combine the chicken, lemon juice, chili powder, paprika and salt in a large bowl; mix until thoroughly combined and set aside.
Stir together the masa and 1 1/2 cups of the vegetable broth in a large bowl. Mix with your hands until the dough is well blended and has a paste-like consistency. If the dough feels too dry, add up to 1/2 a cup more of the vegetable broth.
Drain and dry the cornhusks and transfer them to a work surface. Place about 3 level tablespoons of the Masa dough on the larger end of one of the soaked cornhusks. Spread to create an even layer, leaving a 1-inch border. Top with 2 level tablespoons of the chicken mixture. Fold the long sides of the cornhusks in towards the center, overlapping slightly, to make a secure package, and tie the ends with string or butcher¿s twine.
Cook the tamales in a large steamer basket set over 1 inch of boiling water, replenishing the water if necessary, until they are firm and hot to the touch, about 45 minutes.
Masa or masa harina is a flour made from dried corn that has been cooked in lime water and ground and dried. It is a popular ingredient in Mexican and South American cuisine and can be found in many supermarkets.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Kris and Selena Rattray, Fifty Pesos, Toronto, Canada