Winter Squash and Portobello Mushroom Tamales

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Red Tamale Sauce:

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

Filling:

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

Masa:

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