Soak corn husks in hot water for at least 1 hour until pliable. Drain and pat dry.

In a saucepan, combine soaked guajillo and arbol chiles with enough water to cover and simmer for 10 minutes. Blend with garlic, onion, and a splash of soaking liquid until smooth; strain and season.

Sauté minced garlic in a skillet, add jackfruit and half the guajillo sauce. Simmer for 15 minutes and shred jackfruit with forks. Cool.

Beat coconut oil until fluffy. Gradually mix in masa harina, baking powder, salt, cumin, and vegetable broth until smooth and pliable.

Spread about ¼ cup of masa dough on a corn husk, add jackfruit filling, fold sides and roll. Tie with a husk strip.

Steam tamales upright in a steamer pot for about 40 minutes or until masa pulls away from the husk.

Let tamales rest after cooking before serving, either warm or drizzled with remaining sauce.