Soak the corn husks in very hot water for 30-60 minutes until pliable. Drain, pat dry, and cover them with a damp towel while preparing the tamales.

For chuck roast, brown the beef and place it in a slow cooker or covered pot with the onion, garlic, broth, chili powder, cumin, oregano, salt, pepper, smoked paprika, tomato sauce, and vinegar or lime juice. Cook covered for 3-4 hours on LOW in a slow cooker or 2-2 1/2 hours in a 325°F/165°C oven until it shreds easily, then return the shredded beef to the cooking liquid.

For ground beef, heat the olive oil if needed and sauté the onion and beef until browned. Add the garlic and seasonings, then stir in the tomato sauce and broth; simmer for 10-15 minutes until thick and moist but not runny.

Whisk together the almond flour, coconut flour, baking powder, xanthan gum, and salt. Beat in the softened lard, mix in the egg, and gradually add 3/4-1 cup warm beef broth until the dough resembles thick, spreadable cookie dough.

Let the dough rest for 5-10 minutes so the coconut flour can absorb moisture. Adjust with a tablespoon of warm broth if it cracks, or a little almond flour if it feels too wet.

Lay one soaked husk smooth-side-up with the narrow end pointing away from you. Spread about 2 tablespoons of dough over the wide center area, leaving a border, and place 1-2 tablespoons of beef filling in the middle.

Fold the sides of the husk inward over the filling, then fold the narrow bottom end upward. Tie the tamale with a strip of husk if desired, but do not wrap it too tightly because the dough expands slightly.

Arrange the tamales upright with the open ends facing up in a steamer basket. Steam over simmering water for 60-75 minutes, adding more boiling water as needed, until the dough feels firm and pulls away from the husk.

Rest the cooked tamales for 10-15 minutes before opening the husks. Serve hot with salsa, sour cream, cilantro, avocado, shredded cheese, or lime wedges.