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Soak corn husks in hot water to soften.
Lightly toast chiles in a hot, dry pan until puffed up (careful not to scorch). Seed the chiles and let cool. Once cooled, place chiles in a blender (coffee grinder preferably) and grind into powder. Set aside, this is the CHILE POWDER you will use later.
Heat 4 Tb. Crisco in heavy pot, over med-hi heat. Add chicken and brown. Add onion, garlic, peppercorns, and 2 tsp. salt. Cover with water, and simmer until fork tender (approx. 2 hrs). Strain, reserving broth, and discarding solids. Once cooled, shred chicken.
Heat 2 Tbs. Crisco in heavy saucepan, add 4 Tbs. Chile powder and 1 tsp. Cumin powder. Stir 2 mins. Add shredded chicken, stir 2 mins. Add enough reserved broth to cover, and simmer until reduced and soupy.
Combine 4 c. Maseca, 2 tsp. Baking Powder, and 2 tsp. Salt in Large mixing bowl. Dissolve 4 tsp. boullion into 4 c. warm water. Slowly add boullion mixture into maseca mixture. In a separate bowl, cream 1 1/3 c. Crisco, with an electric mixer until iight and fluffy. Add Crisco to maseca, and beat with mixer until spongy.
Spread a thin layer of maseca mixture into the middle of each corn husk, then apply a thin layer of the chicken filling to the center of the maseca mix. Roll the corn husks up and place in a steamer basket over a large pot of boiling water. Cover tamales with a kitchen cloth or pot lid, and steam until firm, approx 2-3 hours.
Serve with guacamole, rice, and beans.
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