Place the meat and garlic in a large pot.
Add enough cold water and let it boil over high heat.
As soon as it is boiled, reduce the heat to low and cover the pot.
Let cook for 3 1/2 hours, until the meat has softened.
Remove the meat, strain the broth and reserve 5 cups.
Wait until the meat cools and unravels.
Meanwhile, place the corn husks in a large container and cover with hot water.
Let soak for 3 hours, until they are soft and flexible.
You can put something heavy on the leaves to soak them well.
Toast the broad chiles in a cast iron pan or comal, making sure not to burn them.
Allow to cool and remove the stems and seeds.
Grinds in a molcajete or food processor.
Heat the oil in a large skillet.
Add the flour and let it brown lightly.
Pour 1 cup of beef broth and stir until smooth. Add the chilies, cumin, chopped garlic , oregano, broken chili, vinegar and salt.
Add the shredded meat and cover. Let cook for 45 minutes over low heat.
Place the lard and salt in a large bowl. Beat with electric mixer at high speed until fluffy.
Add the corn flour and beat at speed mix well. Slowly pour the 5 cups of the liquid in which the meat was cooked, until you achieve a slightly moist dough.
Drain the water from the corn leaves. Open one by one with the tip pointing upwards and smear approximately 2 tablespoons of the dough in 2/3 of the sheet.
Place 1 tablespoon of meat in the center of the dough. Close crosswise and finally bend the tip.
Tie with pablillo or strips of corn leaves.
Place the tamales in the steamer with enough boiling water and cook for about 1 hour, or until the dough is firm and maintains its shape.
Check that the pot does not run out of water.
Serve immediately without unwrapping. You can refrigerate or freeze the tamales that are left over. Use a resealable plastic bag.
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