Pat the beef dry with paper towels. Cut into large chunks and season all sides with kosher salt and black pepper.

Set the Instant Pot to Sauté (High). Melt 2 tablespoons of lard and sear the beef until deeply browned.

Add 12 cups of water, half a white onion, one head of garlic, oregano, allspice, and bay leaves.

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

Turn off the pot, remove the meat, and strain the broth. Shred the meat and set both aside.

Transfer to a bowl, rinse, and drain. Cover with 5 cups of hot broth and soak for 5–10 minutes, or until softened.

Soak the corn husks in warm water for 15–30 minutes, until pliable. Drain, rinse, and pat dry with paper towels. Set aside.

Blend the softened chiles with their soaking broth, 4 garlic cloves, ground onion, and cumin until smooth. Strain for a silky texture, if needed.

Reserve 1 cup of the sauce for finishing later.

Heat 2 tablespoons of lard or oil in a large skillet over medium heat. Sauté the onion until lightly golden.

Reduce the heat to low and carefully pour in the chile sauce, stirring to combine. Bring to a gentle simmer over medium-low heat 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 and cook for 2–3 minutes, just until heated through. Remove from heat and let it cool slightly.

In a medium bowl, whisk together corn masa harina, baking powder, and kosher salt.

In a stand mixer fitted with the paddle attachment, beat the lard on medium to medium-high speed until smooth and fluffy, 3–5 minutes.

Scrape down the sides and bottom of the bowl. Add the dry mixture to the lard in three additions, adding a little warm broth each time to help it come together.

With the mixer running, gradually pour in about 1 cup of broth in a thin stream along the side of the bowl — the masa should start to loosen as it mixes. Continue alternating between the dry ingredients and the broth.

Once all the masa has been added, slowly pour in the remaining broth in a steady stream, mixing continuously until the dough is soft, smooth, and spreadable—similar to thick hummus.

The exact amount of broth may vary depending on temperature and masa brand, so stop once you reach the right consistency.

Once the dough is ready, mix for 5 minutes on medium speed until fluffy and fully combined.

Place a large baking dish half-filled with water on the bottom rack of your oven, close the door, and preheat to 400°F.

Grease a 9×13-inch baking dish with nonstick spray.

Spread half of the prepared masa evenly across the bottom, then layer with half of the beef filling. (Refrigerate the remaining filling and the reserved sauce; reheat both separately before using.)

Top with the rest of the masa, smoothing it out evenly. Cover with corn husks, then seal tightly with aluminum foil.

Bake on the center rack for 60–70 minutes, or until the masa looks set, pulls away easily from the husks, and no longer tastes raw.

Carefully remove the steam bath from the oven, then return the casserole (uncovered) to bake for another 15–20 minutes, or until hot, bubbly, and the cheese is melted and golden.

Let the casserole rest for 10 minutes before serving. This helps the masa set. Top with crema Mexicana and fresh cilantro.