Winter Squash and Portobello Mushroom Tamales

Name: 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