Soak the corn husks in hot water for at least 1 hour.

Simmer guajillo and arbol chiles in water for about 10 minutes until softened. Blend with garlic, onion, and some soaking liquid until smooth, then strain.

Heat a skillet over medium heat and sauté minced garlic for 1-2 minutes. Add drained jackfruit and cook for 5-7 minutes. Stir in guajillo sauce and simmer for an additional 5 minutes.

In a mixing bowl, cream together coconut oil, masa harina, baking powder, salt, and cumin. Gradually add broth and guajillo sauce, mixing until thick. Rest in the fridge for 30 minutes.

Spread 1/4 cup of masa dough on a corn husk, add a tablespoon of jackfruit filling, fold the husk, and tie it securely.

Steam the tamales for 40-50 minutes, ensuring water is below the rack. They are done when they separate easily from the husks.

Let the tamales cool for 10 minutes before serving.