Make shredded beef tamales by cooking a 4-pound chuck roast in a slow cooker along with assorted spices, preparing the corn husks and making the tamale dough. Combine the beef and tamale dough in the corn husk and place them upright in a steamer to cook.
Make the shredded beef for the tamales by first rubbing the roast with flour and searing it in a pan with cooking oil. Transfer the chuck roast to a slow cooker and add 3 tablespoons of chile powder, 2 tablespoons of dried oregano, and 1 teaspoon each of cumin, garlic powder, salt and cocoa powder. Add a chopped onion, a can of green chiles and 2 cups of beef broth to slow cooker and let the meat cook on low for seven to eight hours. Pull the meat apart with a pair of forks.
Prepare the corn husks by submerging them in a bowl of water. Make the tamale dough by combining 6 cups of masa flour and 5 cups of water in a large mixing bowl. Let the mixture sit for 20 minutes before adding 3 tablespoons of chile powder and 2 tablespoons each of salt and cumin. Whip 2 cups of lard together in a separate bowl, and slowly stir it into the flour mixture.
Spoon the tamale dough into the wet corn husks and add a portion of the shredded beef to the middle of the dough. Fold the husks to hold the dough and steam them for 90 minutes.