Tamales

Peel all cloves of garlic. In a slow cooker, place both beef roast and pork roast along with garlic and onions. Cover with water and cook overnight.
Remove meat, garlic and as much of the onion as you can from the slow cooker. Reserve broth.

Shred meat, mixing it with the garlic and onion. I use my hands to make sure there are no big chunks of meat. Add enchilada sauce, 3 heaping tablespoons chili paste and mix throughly. Set aside.

For the masa, I make 4 smaller batches so that I can use my Kitchen Aid. Here is how it goes for each batch. (If you make the smaller batches, just adjust the quantities.)

Mix together masa, lard, baking powder, salt and remaining 2 heaping tablespoons chili paste. Add 2 to 3 ladlefuls of reserved meat broth. The batter will be kinda sticky but not runny. You want to beat this long enough such that when you drop a ball into cold water, it will float.

Place corn husks in a pot of boiling water to soften, about 5 minutes.

Spread a layer of masa onto a husk, covering only about 2/3 of the husk. Add about 1 tablespoon of meat and roll, folding the bottom end. You may need several husks, depending on their size.

Cook in a steamer for about 1 hour. The tamales will be soft comming out of the steamer and will set up once they cool a bit.