Winter Squash and Portobello Mushroom Tamales

Ingredients

• 10 dried ancho chiles, seeded and stemmed
• 4 dried California chiles, seeded and stemmed
• 2 medium onions, quartered
• 4 cloves garlic
• 2 tablespoons olive oil
• 2 tablespoons ground cumin
• 2 tablespoons dried whole Mexican oregano
• 3 cups vegetable stock
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• One 19-ounce can red chili sauce
• 1 1/2 tablespoons olive pomace oil
• 3/4 pound portobello mushrooms, including stems, medium diced
• 3/4 pound peeled butternut squash, medium diced
• 4 cloves garlic, minced
• 2 teaspoons dried whole Mexican oregano
• Kosher salt
• 3 cups tamale masa
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 2 cups vegetable stock
• 1 cup vegetable shortening
• One 8-ounce package corn husks
• Black olives, for tamales

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