To prepare the filling: Cut the pork into large pieces. In a large pot, add the pork to 5 liters (about 21 cups) of hot water. Add half the onion, 5 garlic cloves, 1 bay leaf, 1 tablespoon plus 1 teaspoon of salt. Bring to a boil.

Blend the ancho chiles and then the cascabel chiles in batches, adding 1 tablespoon of salt and just enough clean water to cover. Repeat until all the chiles are blended.

To finish the filling: Once the pork is cooked, carefully shred it (it may still be hot). Grind 1/2 teaspoon cumin and 1/2 teaspoon marjoram in a mortar or spice grinder.

In a large pot, combine the shredded pork with the ground marjoram and cumin. Strain the blended chile sauce into the pot to remove any skins, then stir to combine. Simmer for 15 minutes.

To prepare the masa: In a large bowl, add 500 grams (about 1 1/8 lbs) of pork lard and mix. Add 3 kg (about 6 2/3 lbs) of masa harina and mix well.

Add the remaining 1 kg (about 2 1/4 lbs) of masa harina. Add 1 1/2 tablespoons of vegetable shortening.

Add 1 1/2 tablespoons of baking powder. Then add half of the pork lard and mix. Gradually add the hot broth from cooking the pork, mixing until the dough is soft and smooth.

To assemble the tamales: Using a large spoon, spread some masa onto a clean, softened corn husk. The amount depends on how big you want your tamale. Add some of the pork filling, then fold the husk to enclose. Repeat with the remaining husks.

Once all the tamales are filled and wrapped, heat water in a tamale steamer. Add water up to the base of the steamer rack.

Arrange the tamales upright in the steamer. Cover and steam for 2 hours.

Enjoy your tamales!