Vegan tamales

Method

1. Soak the corn husks in hot water for 30 minutes until pliable. Soak the deseeded guajillos for 15 minutes too, then blend them with a splash of their soaking water.
2. Soften the onion and garlic in 1 tbsp of oil. Add the mushrooms and brown them, then stir in the beans, guajillo purée, cumin and salt. Cook for 5 minutes until thick, and set aside.
3. Whisk the remaining oil with the baking powder and salt until pale. Beat in the masa harina, then the stock a little at a time, until you have a soft dough the texture of thick mashed potato.
4. Drain a husk and spread 2 heaped spoonfuls of dough over the wide half, leaving the edges clear. Spoon a line of filling down the middle.
5. Fold the sides over to enclose the filling, then fold the narrow tip up. Repeat with the remaining husks.
6. Stand the tamales upright, open end up, in a steamer basket. Cover with a clean tea towel, then the lid.
7. Steam for 1 hour to 1 hour 15 minutes, topping up the water as needed. They are done when the dough pulls cleanly away from the husk. Rest for 10 minutes before unwrapping.