Savory Pork Tamales

Immerse corn husks in water for 24 hours prior to cooking, utilizing a heavy object to keep them submerged.

Roast guajillo chile peppers in a dry skillet over medium heat; toast until fragrant, 20 to 30 seconds per side. Pour some water over top and simmer until tender, about 2 minutes. Remove chiles from the skillet and transfer to a blender.

Combine beef broth, tomato sauce, onion, garlic, chipotle peppers in adobo sauce, vinegar, cloves, salt, cumin, and allspice in the blender and process until smooth.

Place a pork butt in a slow cooker and pour marinade over top. Cook on Low until the pork is tender and can be easily pulled apart with a fork, 4 to 5 hours. Shred the pork and return it to the slow cooker. Mix with the sauce until well combined.

Combine masa, baking powder, garlic powder, and salt in a bowl of a stand mixer fitted with the whisk attachment; whisk to combine. Add beef broth and lard, then whisk well; the resulting mixture should have an almost fluffy consistency and be relatively tacky.

Roll out a corn husk and pat it dry. Spread the dough evenly in the center of the corn husk, leaving room around the edges. Place a line of pork filling down the center. Fold the bottom of the husk up, then fold one edge over the filling. Tuck that edge under the filling and dough, and roll toward the other edge to seal around the filling. Fold the top down and tie with kitchen string, wrapping twice to secure. Repeat to make remaining tamales.

Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.

Arrange tamales vertically in the steamer basket, with the sealed edges down. Cover the pan and steam for 1 hour. Serve hot.