Tender Beef Tamales with Spiced Masa and Corn Husks - My Home Made Recipe

Ingredients

• 2 1/2 lb (1.1 kg) beef chuck roast, cut into 3-inch pieces
• 1/2 medium white onion
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 6 cups (1.4 L) water or low-sodium beef broth
• 6 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 garlic cloves
• 1/4 small white onion
• 1 teaspoon Mexican oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1 1/2 cups (360 ml) warm reserved beef broth
• 4 cups (460 g) masa harina for tamales
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1 cup (200 g) lard or vegetable shortening, softened
• 2 1/4 cups (540 ml) warm reserved beef broth, plus more as needed
• 1/2 cup (120 ml) red chile sauce
• 24 dried corn husks, plus a few extra for tearing into ties
• Salsa roja, salsa verde, crema, or cilantro for serving, optional