Soak the corn husks in hot water for at least 30 minutes, or until they become pliable. Place a heavy object on top to keep them submerged, then drain them well before use.

Cook the pork shoulder until tender, then shred it. Rehydrate dried chilies, blend them with onion, garlic, cumin, oregano, and salt, then simmer the shredded pork in this sauce.

Beat vegetable shortening until fluffy, then gradually add masa harina, baking powder, and salt. Mix thoroughly, then slowly add warm water or broth, beating until the dough is light and fluffy.

Spread about 2-3 tablespoons of masa dough onto the wide end of a corn husk, leaving space at the top and sides. Place a spoonful of filling in the center of the masa, then fold the sides of the husk over the filling, and fold the narrow end up to enclose.

Arrange tamales vertically in a steamer basket, ensuring some space for steam to circulate. Steam for 1 to 1.5 hours, regularly checking the water level and adding more if necessary, until the masa separates easily from the husk.