While tamales require time and patience, the process can be broken down into manageable steps. This recipe guides you through preparing the corn husks, making the filling, mixing the masa dough, and assembling and steaming the tamales. Consider making this a group activity – traditionally, tamale-making (or "tamaladas") are social gatherings where friends and family work together.

1. Step 1: The husks need to be soft enough to fold without cracking.

   Place the dried corn husks in a large bowl or pot and cover with hot water. Place a heavy plate on top to keep them submerged and soak for at least 1 hour until soft and pliable.

2. Step 2: The pork should be fork-tender but not falling apart completely.

   While the husks soak, prepare the filling. Place the pork, onion, garlic, bay leaves, and 1 teaspoon salt in a large pot. Add enough water to cover the meat by 1 inch. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook for about 1.5-2 hours until the pork is very tender and easily shreds with a fork.

3. Step 3: Rehydrating dried chiles brings out their complex flavors.

   While the pork cooks, prepare the chile sauce. Place the guajillo and ancho chiles in a saucepan and cover with water. Bring to a simmer and cook for about 10 minutes until the chiles are soft and rehydrated. Remove from heat and let cool slightly.

4. Step 4: Straining ensures a smooth sauce without any tough bits of chile skin.

   Transfer the softened chiles to a blender along with 1 cup of their soaking liquid, cumin, oregano, and 1/2 teaspoon salt. Blend until smooth, then strain through a fine-mesh sieve to remove any skin or seeds. Set aside.

5. Step 5: The pork cooking liquid adds flavor to the masa dough.

   When the pork is done, remove it from the cooking liquid (reserve 3 cups of this broth for the masa). Let the meat cool slightly, then shred it using two forks. Mix the shredded pork with the chile sauce in a bowl and set aside.

6. Step 6: Whipping the fat creates a lighter, fluffier tamale texture.

   For the masa dough, whisk together the masa harina, baking powder, and remaining salt in a large bowl. In a separate bowl or stand mixer, beat the lard or shortening until light and fluffy, about 3 minutes.

7. Step 7: The masa should be spreadable but hold its shape, similar to peanut butter.

   Gradually add the masa mixture to the whipped fat, alternating with the warm reserved broth, mixing well after each addition. The consistency should be like a soft cookie dough – not too dry or too wet. If needed, add more broth, 1 tablespoon at a time.

8. Step 8: The float test ensures your masa has been properly aerated for light tamales.

   Test the masa by dropping a small ball into a cup of cold water. If it floats, it's ready. If it sinks, continue beating for another minute and test again.

9. Step 9: Look for husks that are at least 6 inches long and 4 inches wide for easy wrapping.

   Drain and rinse the corn husks. Pat them dry with a kitchen towel. Select the larger, intact husks for wrapping and tear some of the smaller or broken ones into thin strips to use as ties.

10. Step 10: Spreading the masa evenly ensures consistent cooking.

    To assemble each tamale, lay a corn husk flat on your work surface with the wide end toward you. Spread about 3-4 tablespoons of masa in the center of the husk, leaving a border of at least 1/2 inch on all sides. The masa layer should be about 1/4 inch thick.

11. Step 11: The tamale should be snug but not too tight, as the masa will expand during steaming.

    Place about 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 to overlap. Fold the narrow end up toward the wide end, then secure with a strip of corn husk if needed.

12. Step 12: Standing the tamales upright prevents the filling from leaking out.

    Prepare your steamer by lining the bottom with extra corn husks. Stand the tamales upright in the steamer with the open end facing up. Cover with more corn husks, then the steamer lid.

13. Step 13: Check the water level in your steamer periodically and add more hot water if needed.

    Steam over medium heat for about 90 minutes to 2 hours. To test if they're done, remove one tamale and let it cool for a minute. If the husk peels away easily from the masa, they're ready. If the masa sticks to the husk, steam for 15-20 more minutes.

14. Step 14: Tamales will firm up slightly as they cool, making them easier to handle.

    Let the tamales rest for 10-15 minutes before serving to allow the masa to set. Serve warm with your favorite salsa, hot sauce, or sour cream.

Tamales freeze exceptionally well. To freeze, allow them to cool completely, then place in freezer bags in a single layer. They'll keep for up to 3 months. To reheat, steam frozen tamales for about 15-20 minutes or microwave wrapped in a damp paper towel for 2-3 minutes.