In a Dutch oven over medium-high heat, add the pork loin, onions (cut into halves), and garlic cloves, add enough water to cover it and bring to a boil. Once it boils, reduce the heat to low, and simmer for about 2 hours until the pork is cooked through.

As the pork is cooking, it's time to prepare our chili sauce which will be used as a garnish. Using gloves, remove the stems and seeds from the dried chili. Add into a saucepan with 4 cups of water, and simmer on low heat, uncovered, for 20-25 minutes.

Remove from heat and allow to cool. Transfer the chili with the cooking water to a blender, and blend until smooth. Strain the mixture into a bowl, and stir in the tablespoon of salt. Set aside.

Once the pork is well cooked, transfer it to a bowl, and shred it into pieces using two forks while mixing in about two cups of the chili sauce.

Soak the dried corn husks in a bowl filled with warm water for about 30 minutes, until softened.

Let's prepare the dough. In another bowl, add the lard and a tablespoon of broth, and mix using a hand mixer until it has a fluffy texture.

In another bowl, mix masa harina, baking powder, salt, and cumin. Stir in the lard mixture, and mix well using your hand mixer, gradually add more broth until it forms a soft dough.

Remove the husks from the water, and pat dry.

Set the husk with the glossy side up, and spread the dough over it, leaving about a ¼-inch thick dough.

Scoop a tablespoon of the pork filling into the center of the dough, and fold the sides, top, and bottom of each husk toward the center to enclose the filling with the dough.

Arrange the folded tamales in a steamer basket. Set a pot of water over medium heat, once it starts simmering, set the steamer basket over the pot and steam for 1 hour.

Remove tamales from the husks. Set on a plate and drizzle with the remaining chili sauce.

Viola! Your delicious tamales are ready. Serve alone or with any of your favorite sides.