Toast and boil the chiles

• Clean the New Mexico rojo chile pods and the ancho chiles, removing stems and seeds.
• Place them in a pot, cover with water and bring to a boil over high heat.

Blend the red chile sauce

• Transfer the boiled chiles to the blender with the onion, garlic, oregano, cumin seeds, peppercorns and salt.
• Add the water and blend until completely smooth.

Simmer the sauce

• Heat a little lard in a pot over medium heat.
• Add the chile sauce, straining it if needed, and bring to a simmer.
• Taste for salt and adjust, then reserve a cup and a half of the sauce for the masa.

Make the meat filling

• Add the shredded meat to the remaining sauce and mix well.
• Cook for 15 minutes, then set aside to cool.

Melt the lard and heat the broth

• Melt the lard and heat the broth separately.
• Reserve 24 ounces of the melted lard in a measuring cup.

Mix the masa

• Break down the plain masa in a large bowl and add the baking powder and salt; mix.
• Pour in the melted lard and beat well, incorporating as much air as possible.
• Add the reserved chile sauce and mix again.

Add broth and check the masa

• Add the broth and keep mixing until light and fluffy.
• Drop a bit of masa into a cup of water; if it floats, it is ready, otherwise keep mixing.
• Let the masa rest for 20 minutes.

Assemble the tamales

• Spread the masa on the soft side of a soaked corn husk.
• Place some filling in the center, overlap the two sides and fold up the tail.
• Repeat with the remaining masa, filling and husks.

Steam the tamales

• Stand the tamales in the steamer pot and cover them.
• Steam until the masa peels cleanly from the husk.

Rest and serve

• Remove the tamales from the steamer and let them rest before serving.