Pour in 12 cups of water (without exceeding the Max line), then add the onion, garlic, oregano, allspice, and bay leaves.

Lock the lid and cook on High Pressure for 45 minutes. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.

In a large saucepan, heat 2 tablespoons of lard over medium heat. Sauté the onion and garlic until slightly softened. Add the oregano and cumin, and cook for about 1 minute until fragrant.

Transfer the chile mixture to a blender and blend until completely smooth. Strain if needed to remove any large pieces.

Heat 1 tablespoon of oil in a large saucepan over medium-low heat.

Carefully pour in the chile sauce, stirring to combine. Bring it to a gentle simmer and cook for 10–15 minutes, or until the sauce thickens and deepens in color.

Add the shredded beef and stir until evenly coated. Season with salt to taste, then cook for 2–3 minutes, just until heated through. Remove from heat and let it cool down before assembling the tamales.

Sort through the corn husks, choosing medium to large ones without holes or dark spots. Set aside the imperfect husks for lining the steamer or covering the tamales.

Soak the husks in warm to hot water for 15–30 minutes, or until softened and pliable. Use a plate to keep them submerged.

Rinse well, removing any remaining corn silk, then drain and pat dry with paper towels.

In a stand mixer fitted with the paddle attachment, beat the lard on medium to medium-high speed for 3–5 minutes, until smooth, light, and fluffy. Scrape down the sides and bottom of the bowl.

Stop adding broth once you reach the right consistency — the amount may vary depending on the broth’s temperature or the brand of masa.

If the masa ever feels too firm, mix in a splash of warm broth or water. Keep in mind that the broth contains salt.

Spoon a generous amount of filling down the center, leaving room on the sides. Seal the edges by bringing the sides of the husk over the filling, then fold and roll tightly. Fold the narrow top downward, tucking the flap underneath to keep it closed.

Use a large steamer pot and add enough water to reach just below the rack, making sure it doesn’t touch the tamales. Line the rack with extra corn husks, using imperfect ones if needed.

Turn the heat to medium-high and begin bringing the water to a boil. Be careful with the steam.

First, pair two tamales back-to-back with the flaps facing each other to keep them secure and upright. Then, place the pair in the steamer with the open ends facing upward.

Once all the tamales are arranged the same way and snugly in place, tuck and cover them with the remaining husks to prevent water from dripping onto the tamales during steaming.

To test for doneness, remove one tamal and let it cool for 10–15 minutes. It should release easily from the husk, hold its shape, and no longer taste like raw masa.

Turn off the heat, keep the pot covered, and enjoy your tamales!