Put your meat, 2 T cumin, garlic, and salt into a crockpot. Cover in water. Cook on low 8-10 hours or high 4-6 hours. When tender, shred, and return to pot. Add 3/4 of the enchilada sauce (saving the 1/4 for the masa), add another 2 T cumin, and 1 T garlic salt. Let cook in crockpot an additional hour to heat through. While meat is heating, make your masa.
First, get your corn husks and soak them in warm water for about 45 minutes and then drain.
Combine the masa ingredients until it is moist but not "wet".
Spread a thin layer of masa on a husk with the back of a spoon or a tamale spreader. Spread and turn clockwise covering before the corn husk narrows, and leaving about 1/2" around edges not covered with masa. Place some of the meat in the middle. Roll husk closed, and fold up narrow end. Steam in a double boiler or steam pot for 45 minutes up to 2 hours depending on how many you have steaming.