Heat a large skillet over medium-high heat and add cooking oil. Season the beef with salt and pepper and brown on all sides for 5-7 minutes. Add beef broth, garlic, onion, and bay leaf. Simmer on low for 2 hours.

Soak guajillo chiles in hot water for 15 minutes. Drain and blend with reserved beef broth until smooth. Heat oil in a separate pan and cook the blended mixture for 5 minutes.

Remove beef from pot, let cool, and shred into pieces. Mix shredded beef with red chile sauce until well-coated.

Soak corn husks in hot water for 30 minutes. Drain and combine masa with salt and enough water or broth until spreadable.

Spread 2 tablespoons of masa on the bottom half of a corn husk. Place 1-2 tablespoons of beef filling on masa. Fold sides in and roll tightly from the bottom.

Arrange tamales upright in a steamer basket and cover with a damp cloth. Steam for 1.5 hours, checking water levels occasionally to prevent burning.