Part 2/5:
Cover the chilies with water, bring to a boil on high heat, then transfer to a blender once boiling.
In the blender, add a piece of onion, 10 garlic cloves, oregano, cumin seeds, peppercorn, and salt along with 6 cups of water. Blend until smooth.
Return the chili sauce to the stove over medium heat, adding a bit of lard to a separate pan to heat it up.
Once heated, introduce the chili sauce to the pan. Strain if needed, and add a bit of water to your blender to extract the remaining sauce. Let it simmer, taste, and adjust seasoning if necessary. Reserve 1.5 cups of the sauce for later use.
Preparing the Filling
Now, it's time to make the filling for your tamales.