Heat oil in a large pot over medium heat. Sauté onion wedges until softened, then remove and reserve. Adjust the heat to medium-high. 

Brown the pork in batches, turning each piece to ensure even coloring on all sides and to avoid overcrowding the pot.

Add water and return the browned pork to the pot. Stir in the aromatics and salt. Bring to a boil, then reduce to a gentle simmer over medium-low heat. Cover and cook for 2–2.5 hours, or until the meat is fork-tender. Shred the meat and strain the broth, reserving both for later use.

Toast the guajillo, ancho, and arbol chilis on a comal over very low heat until fragrant, turning constantly to prevent them from burning. 

Rinse the peppers and transfer them to a heatproof container. Pour 2 cups of the reserved hot broth over the chiles to rehydrate, and let them sit for about 5 minutes, or until softened.

Molcajete (If you don't have a Mexican mortar and pestle, skip this step) : Grind and mash the garlic, cumin, and 1/2 tsp of kosher salt into a paste, then loosen it with 2 tablespoons of water. Transfer to a small container and set aside until needed.

Transfer the rehydrated peppers to a blender along with the broth and the sautéed onions (the ones cooked before browning the meat). If you don’t have a molcajete, add the garlic, cumin, and 1/2 tsp of kosher salt directly to the blender. 

Blend until smooth, then strain to remove any large pieces of chili skin if necessary.

Heat 1 tablespoon of oil in a large pot over medium-low heat. Carefully pour in the sauce and stir. Pour the remaining 1 cup of broth into the blender, swirl to capture any leftover sauce, and transfer it to the pot.

If you used the molcajete, add the paste now and stir it into the sauce. Let it sauce simmer gently for 5-10 minutes.

Add the shredded meat and allow it to heat through. Then, mix in the salt to taste (about 3/4 tsp kosher). Remove from the heat and let it cool.

Sort through the husks, selecting medium to large ones without holes or dark spot. Any imperfect ones can be used later, when cooking. 

Submerge the husks in warm to hot water for 15–30 minutes, or until softened. Rinse, remove any husk hairs, drain, and transfer to a container.

In a large bowl, whisk together the lard and shortening until smooth, light, and fluffy, about 2–3 minutes.

In a separate bowl, mix together the corn masa harina, baking powder, and kosher salt until evenly distributed.

Add the masa mixture in two parts, kneading between each addition until the lard is fully incorporated and it reaches a crumbly consistency.

Gradually add the broth, kneading the dough after each addition, until it reaches a soft, fully moistened texture that holds its shape. The amount of broth required may vary depending on its temperature.

Moisture is essential for soft tamales, but keep in mind that the dough should be soft, not stick to your clean hands, and hold its shape when molded.

Cover the dough with a kitchen towel to prevent it from drying out. If it does, add more broth to achieve the right consistency.

Click the HOW TO WRAP TAMALES link for detailed, step-by-step instructions.

Use a large steamer pot and add enough water to reach just below the rack, ensuring it doesn't touch the tamales while cooking.

Arrange the remaining tamales around the base, open ends up. Cover with the imperfect husks to prevent water from getting in.

Let the water come to a boil over medium-high heat. Then, cover the pot, lower the heat to medium-low, and simmer gently for 50 minutes to 1 hour 10 minutes, or until the dough is fully cooked.

Add more water to the bottom of the pot if it’s running low.

Remove a tamal from the pot and let it cool for 5-10 minutes before unwrapping. If it releases easily from the husk, holds its shape, and doesn’t taste like raw masa, it’s ready. Turn off the heat, and keep the pot covered if not in use.