Place one tablespoon of the meat filling into the center.
Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Combine the masa harina, baking powder and salt stir into the lard mixture, adding more broth as necessary to form a spongy dough. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Soak the corn husks in a bowl of warm water. Shred the cooked meat and mix in one cup of the chile sauce. Strain the mixture, stir in salt, and set aside. Transfer the chiles and water to a blender and blend until smooth. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Place chiles in a saucepan with 2 cups of water. Use rubber gloves to remove stems and seeds from the chile pods. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours. Place pork into a Dutch oven with onion and garlic, and add water to cover. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator. Serve immediately, allowing each person to unwrap their own tamales. Make sure steamer does not run out of water. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine. Roll up the corn husk starting at one of the long sides. Spread about 1 tablespoon of meat mixture down the middle of the masa. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough. Add masa harina and beat at low speed until well mixed. Whip with an electric mixer on high speed until fluffy. Place lard and salt in a large mixing bowl. Stir shredded beef into skillet and cover. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Pour in 1 cup beef broth and stir until smooth. 
Mix in flour and allow to brown slightly. Crumble and grind in a clean coffee grinder or with a mortar and pestle. Allow to cool and then remove stems and seeds. Toast ancho chiles in a cast iron skillet, making sure not to burn them.May need to weight down with an inverted plate and a heavy can. Allow to soak for 3 hours, until soft and pliable. Meanwhile, place corn husks in a large container and cover with warm water.Allow meat to cool slightly, and shred finely with forks. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic.
Let simmer for 3 1/2 hours, until beef is tender and shreds easily. As soon as water boils, reduce heat to a simmer and cover pot. Cover with cold water and bring to a boil over high heat.
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