1 In a small saucepan, bring water to a boil and cook tomatoes, guajillo chile, chile de Arbol, onion, and garlic until chiles soften. Drain and reserve.
2 Blend together the reserved ingredients with cumin, salt, and pepper until smooth.
3 Heat water in a small saucepan and cook pork meat, onion, garlic, and salt together. Drain meat and set aside.
4 In a small saucepan, heat the oil and cook the salsa. Add the reserved meat and cook for 15 minutes or until slightly reduced. Adjust seasoning to taste and reserve.
5 Steep corn husks in a container full of hot water for 10 minutes or until soft. Set aside.
6 Place two tablespoons of tamale dough on an extended corn husk. Using a spoon, make a well in the center and fill with the pork maciza and salsa Roja mixture. Wrap in the shape of a tamale and set aside.
7 Fill a tamale steamer pot with water and a clean coin. Adjust the steamer rack and arrange tamales. Cover and cook for 1 hour or until tamales are cooked through and fluffy.
8 Serve tamales and enjoy.