Bring pot of water to boil and soak dried corn husks for 40 minutes.

In a large bowl, stir the masa harina with the hot water until moistened; let cool.

In the bowl of a standing electric mixer, using the paddle blade, mix the coconut oil with the baking powder and salt at medium speed until fluffy, about 3 minutes.

With the machine on, add the corn masa mix, in golf-ball-size lumps, then drizzle in the vegetable stock and beat the masa until completely smooth.

Increase the speed to high and beat until fluffy, about 3 minutes; the texture should resemble mashed potatoes. Cover the bowl with a damp towel and set aside until ready to use.For the filling, use a large heavy skillet (I use my cast iron pan) and sauté the onion in olive oil, until translucent.

Add the peppers and garlic and continue cooking until soft. Add the Portobello mushrooms.

Add all of the spices and the corn, and cook for 10 minutes, until all of the flavors come together.

Add the beans, the can of fire roasted tomatoes, and cilantro. Cook for 10 more minutes, allowing the flavors to meld. Adjust spices to your taste.

Remove a corn husks from the water and pat dry.

Working in batches of 4, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk, creating a rectangle of dough.

Leave about 1/2-inch border on the edges. Spoon about 1-2 tablespoon of the chili filling in a line down the center of the dough. Roll the husk so the dough surrounds the chili filling, then fold the bottom under.

Use 2 corn husks and rip them into thin strands, creating pieces of corn twine, to use to tie up the tamales. Tie the tamales, around the center, using the thin strips of a corn husk.

Repeat until all husks, dough and filling are used (or leave extra filling for Chili!).

Using a deep stock pot, with a steamer in the bottom, fill the pot with water, just coming up to the bottom of the steamer. Make balls of tin foil to fill in the side gaps.

Cover the steamer and the tin foil balls with a thin layer of corn husks. Stand the tamales upright on their folded ends, tightly packed together, securing them with more tin foil balls on the sides to prop them up.

Cover, place over high heat and bring to a boil. Steam for 15 minutes. Reduce the heat, partially remove the lid, and simmer for 1 ½ hours. Serve the tamales warm with the sauce on the side.

To make the sauce, saute the onions. Cook for a couple minutes then add the peppers and garlic.

Add the cherry tomatoes and Serrano peppers.

Add the can of fire roasted tomatoes, the white wine, and cacao nibs.

Blend all ingredients into blender on high until smooth.

Serve the tamales warm and with sauce on the side! Enjoy!