M.A. Kitchen
Step 1: Soak corn husks in hot water for at least 30 minutes.
Step 2: Boil meat with garlic, bay leaves, and salt until tender. Shred the meat and set aside.
Step 3: Soak and blend chilies with tomatoes, onion, garlic, oregano, cumin, and meat cooking water until smooth. Reserve 1 ½ cups of sauce.
Step 4: Cook the sauce with pork lard for 2 minutes, add shredded meat, and simmer for 5 minutes. Adjust salt and let it cool.
Step 5: Spread tamale dough on corn husks, add pork filling, fold, and tie with husk strips. Steam for about 1 hour and 15 minutes, adding water as needed.