Heat the olive oil in a pan over medium heat. Add the onion and cook for 2 minutes or until slightly soft. Stir in garlic and cook until fragrant.

Add tomatoes, cumin, oregano, bay leaf, salt and pepper. Mix to combine and cook for 2 minutes.

Toss in the carnitas and the pickled jalapeño peppers. Pour 1 cup of water, mix well and bring to a simmer.

Cook until the sauce thickens and carnitas are nicely soft (about 7-8 minutes). Adjust seasonings to taste, remove the bay leaf and set the mixture aside.

Add lard and 1 teaspoon of salt to a mixer bowl, then beat on high speed until light and fluffy.

Lower the speed and add the masa harina, then slowly pour in the water while mixing until everything is well combined.

Switch to a paddle attachment, adjust salt if needed, and beat on high for another 2 minutes until the dough is airy and well incorporated.

Drain the corn husks and pat them dry with a kitchen towel.

Scoop some dough onto the center of a husk and spread it out evenly. Add a spoonful of the carnitas filling.

Fill a steamer or a large pot with a steamer basket, adding water just below the basket level. Arrange the tamales in layers or stand them up.

Bring the water to a boil, cover the pot, and steam for about 1 hour and 15 minutes, checking occasionally and adding more water if needed.