Place beef chuck roast and 4 whole cloves of garlic in a large pot. Cover with water and bring to a boil. Reduce heat, cover, and simmer for about 3.5 hours until beef is tender. Shred the beef and reserve 5 cups of the cooking liquid.

Soak corn husks in warm water for 3 hours to make them pliable.

Toast ancho chiles, remove stems and seeds, and grind them.

In a skillet, brown flour in oil, add beef stock and spices, and simmer the shredded beef in this sauce for 45 minutes.

Whip lard with salt, mix in masa harina, and gradually add reserved cooking liquid to achieve a soft dough consistency.

Spread masa on corn husks, add beef filling, roll, and fold the husks.

Steam tamales for 1 hour until the masa is firm.