In a large pot add the beef, onion, garlic, oregano, salt & pepper. Cover with enough water to cook the ingredients.
Cook until the meat is fork tender and comes apart with no resistance, about 2 hours. When done, remove the roast to a platter to cool, reserve the beef broth.
Hand shred the meat
Add the red chile sauce and mix thoroughly. Refrigerate until ready to use.
Using an electric mixer, beat together the salt, lard and baking powder until light and fluffy. With the mixer still running, add the masa bit by bit, adding a little stock when it seems too thick, until all the masa and stock are fully incorporated and well mixed and no lumps remain.
To Assemble The Tamales
Start by soaking the dried corn husks in hot water for a few minutes to soften them.
Scoop some masa onto one large or two overlapping smaller husks and smear it with a spoon.
Add about 1/4 cup of shredded beef, 1 potato slice & olives.
Roll the husk to enclose the masa. Shape it by gently squeezing it. Fold up the bottom (the narrow end), leaving the top open.
Wrap each shaped tamal in a small sheet of foil. This helps the tamales retain their shape during steaming and keeps them most until you're ready to serve them.
Using a large steamer, put the wrapped tamales standing up, with the water in the bottom of the steamer not touching the tamales. Note: do not over pack the steamer with tamales since it may affect how the tamales cook.
Cover and steam about one hour.
To test whether tamales are done, remove one and gently pry it out of its husk.
The dough should pull away from the husk easily and should hold together. The texture of a fully steamed tamal is bread like but very fine-grained and moist.