Cover and boil roast in large pot with water; whole, peeled onion; and whole, peeled cloves. Cook until meat is tender and easy to shred (about 3 hours). Reserve broth. Remove meat, shred by hand, and add Homemade Tamale Chili Sauce to taste.
Dough: 2 cups corn masa 1 tsp baking powder 1 tsp salt 3/4 cup lard 10 corn husks
Soak corn husks in water until soft. Tear one husk into strips.
Whip lard and add masa, baking powder, and salt. Add strained broth from roast until a soft dough forms.
Spread masa mixture in individual corn husks. Place small amount of meat mixture in center. Roll each husk in a tube, then bend up the smallest end. Secure by tying together with torn husk strips (as show in photo). Mush masa over the meat at the open end to keep from leaking. Place tamales in a steamer basket, and steam for one hour. Remove husks before eating. Serve hot with extra Homemade Tamale Chili Sauce.