Start the tamales: Place corn husks into a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.

Make the salsa: Place ancho chiles into a saucepan, cover with water, and bring to a boil over medium heat; cook until soft, about 10 minutes. Drain.

Combine ancho chiles, garlic, cumin, salt, and pepper in a blender. Add water and blend until smooth. Strain through a sieve.

Finish the tamales: Heat oil in a large skillet over medium heat. Add 1/2 of the salsa and cook for 3 to 5 minutes. Stir in refried beans until well combined; cook until most of the liquid has evaporated, about 5 minutes. Remove from the heat.

Beat lard with an electric mixer in a large bowl until fluffy. Gradually add masa flour and beat until well combined. Add remaining salsa and continue beating until dough is uniformly red in color.

Select one wide corn husk. Starting 2 inches from the bottom of the husk, spread about 2 tablespoons masa mixture over the surface, ending about 1/4 inch from the top. Place 1 tablespoon beans and 1 jalapeño slice in the center of masa mixture. Fold the sides of the husk together, one over the other. Fold the bottom of the husk over the seam of the two folded sides. Repeat to make remaining tamales.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up; cook until filling is heated through and separates from the husk, about 1 hour.

Let tamales rest for 15 minutes before serving.