Submerge corn husks fully in a large pot or skillet of water for 24 hours.

About four hours before corn husks are ready, toast guajillo chile peppers in a dry skillet over medium heat until fragrant, 20 to 30 seconds per side. Add some water to the skillet; simmer until tender, about 2 minutes. Transfer chiles to a blender.

Add 1 cup beef broth, tomato sauce, onion, garlic, chipotles in adobo sauce, vinegar, cloves, 1 tablespoon salt, cumin, allspice, and black pepper to the blender; blend until marinade is smooth.

Place pork butt in a slow cooker; pour marinade over top. Cover the slow cooker; cook on Low until pork is tender and shreds easily with a fork, 4 to 5 hours.

Shred pork; return to the slow cooker and stir into sauce until well combined.

Meanwhile, combine masa harina, baking powder, garlic powder, and 1 teaspoon salt in the bowl of a stand mixer fitted with the whisk attachment. Add 2 cups beef broth and lard; whisk until a sticky, fluffy dough forms.

Place 1 open corn husk on a work surface; pat dry. Spread some dough evenly down center of husk, leaving room around edges; dollop a line of pork filling down center of dough.

Fold one side of husk over filling; fold over second side to overlap, creating a tube. Fold up narrow end of husk to seal bottom, leaving top open. Tie tamale with one strip of husk or kitchen twine.

Place a steamer insert into a large saucepan; fill with water to just below bottom of insert. Bring water to a boil.

Place tamales vertically into steamer basket, sealed-sides down. Cover the pan; steam for 1 hour. Serve hot.