Vegan Tamales

Ingredients

• 1 small package corn husks, dried
• 1 lb masa harina
• 1 tsp baking soda
• 1 tsp sea salt
• 3/4 cup olive oil
• 3/4 -1 1/2 cups water (as needed)
• 2 Tbsp olive oil
• 1 lb mushrooms (mixed exotic mushrooms or shiitake mushrooms is good), chopped
• 2 tsp Piquant Post Patagonia Sunset
• 1 jar store bought enchilada sauce
• 1 small red onion, cut into very thin slices
• 1/4 cup cilantro chopped
• 1/4 cup red bell pepper, julienned
• 2 jalapeños, seeded and sliced
• Juice of 2 limes
• Salt and pepper to taste