Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as the water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours until beef is done. Remove from lot reserving 5 cups of beef broth throw away garlic. Allow meet to cool slightly then finely shred with a fork.

Place corn husk in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable, may need to be weighed down an inverted plate and a heavy can.

Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble in a clean coffee grinder or with a mortar and pestle. Heat oil in a large skillet, mix in flour and allow to brown slightly pour in 1 cup of broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet cover and let simmer.

Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat on a low speed until well mixed. Pour in reserved broth a little at a time until mixture is the consistency of soft cookie dough.

Drain water from corn husks one at a time flatten each out. With the narrow end facing you, and spread approximently 2 tbs if masa mixture onto the too of 2/3 tbs of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers twine

Place tamales in steamer basket. Steam over boiling water for approximently one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any left overs to stay in husk and cool covered in fridge