To make the chili paste, break caps off the red chilies and shake seeds out.
Soak the chilies in hot water until soft.
In a blender, place the chilies and blend until it is a paste.
To help get it out of the blender, add a little water.
Put the paste through a sieve to remove the skins.
Throw the skins away.
Cut the meat into large chunks and place in a large pot and cover with water.
Add the garlic cloves and 3 tablespoons salt.
Cover and cook 3 hours ob low.
Remove the meat from the juice and shred.
save the juice.
Melt ⅔ cup crisco and add the flour.
boil for 2 min and pour over the meat and mix.
Add the chili paste, 1 cup at a tije, to taste.
Add the cumin and mix.
Place the masa in a very large pan and mix with 1 ¼ cups Crisco, 2 tablespoons salt, baking powder, 1 cup chili paste and 2 cups meat broth.
Mix with your hands 10 min.
Soak the corn husks in hot water until soft.
Place a small portion of meat in the center of masa.
Roll husks and fold back, wide sides to cover, then tapered flap up.
Set a wire rack in the bottom of a large pan.
Put water in the pan just up to the bottom to the rack.
Set tamales in the pan standing on end. steam for about 20 to 40 min.