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1
Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, place on a work surface, and cover with a clean, damp towel.
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2
Place ancho chiles in a saucepan and cover with water. Bring to a boil over medium heat and cook until soft, about 10 minutes. Drain.
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3
Combine ancho chiles, garlic, cumin, salt, pepper, and a little water in a blender; blend salsa until smooth. Strain through a sieve.
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4
Heat oil in a large skillet over medium heat. Add 1/2 the salsa and cook, 3 to 5 minutes. Add refried beans, stir well, and cook until most of the liquid has evaporated, about 5 minutes. Set aside.
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5
Beat lard with an electric mixer until fluffy. Add masa and beat until well combined. Add remaining salsa and continue beating until dough has a uniform red color.
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6
Select 1 wide corn husk. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Place 1 tablespoon of beans and 1 jalapeno slice in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
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7
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.
