Place dried corn husks in a large bowl or sink of warm water. Weigh them down with a plate to keep them submerged. Let soak for at least 1 hour or until soft and pliable. Once softened, rinse each husk to remove any silk or debris.

Place pork chunks in a large pot with quartered onion, minced garlic, bay leaves, and salt. Add enough water to cover the meat. Bring to a boil, then reduce heat and simmer for about 2 hours or until the pork is very tender and easily shreds with a fork. Remove the pork from the broth (reserve the broth), and let it cool before shredding.

While the pork is cooking, place the dried chiles in a saucepan and cover with water. Simmer for about 15 minutes until soft. Drain the chiles, then place in a blender with garlic, cumin, oregano, black pepper, and 1 cup of the reserved pork broth. Blend until smooth. Strain the sauce through a fine-mesh sieve to remove any tough bits of skin.

Shred the cooled pork into a large bowl. Pour the red chile sauce over the shredded pork and mix well to combine. Taste and adjust seasonings if necessary.

In a large bowl, mix the masa harina, baking powder, and salt. In a separate bowl, beat the lard or shortening until fluffy, about 3 minutes. Add the masa mixture to the lard in batches, alternating with warm pork broth, until well combined. The consistency should be like soft cookie dough - spreadable but not runny.

Take a softened corn husk and pat it dry. Lay it flat on your work surface with the wide end toward you. Spread about 2-3 tablespoons of masa dough onto the husk, leaving a border on all sides (especially the narrow end). Place about 1-2 tablespoons of the pork filling in a line down the center of the masa.

Fold one long side of the husk over the filling, then fold the other side over, overlapping the first. Fold the narrow end up toward the center. For secure tamales, tear a thin strip from an extra corn husk and tie it around the tamal to hold the fold in place.

Stand the tamales upright (open end up) in a steamer basket placed in a large pot with a few inches of water. Cover with a damp cloth and then the pot lid. Steam for 60-90 minutes. To test doneness, remove one tamal and let it cool for a minute - the masa should easily pull away from the husk and feel firm.

Allow tamales to rest for 10-15 minutes after steaming. This helps the masa set properly and makes them easier to unwrap.