Shred oyster mushrooms. In a blender make the marinate with the achiote paste and all of the spices, the orange juice, vinegar and 1 Tablespoon of olive oil. Blend until completely smooth then pour over the mushrooms.

Marinate for 30 minutes. While the mushrooms marinate you can soften the banana leaves by placing them on a hot pan and warming just until they change to a deeper green color.

Line a baking dish with the banana leaves, rub 1.5 Tablespoons olive oil on the bottom then pour in the marinated mushrooms and drizzle with the remaining oil.

Cover with the extra banana leaf and roast at 390F for 30 minutes. Then cut off excess banana leaf, give the mushrooms a stir. Roast for another 40 minutes or until most of the marinate has evaporated. Leave to cool before using.

Cut away the hard center stem of the banana leaves. Then cut into individual 6 to 8 inch pieces. Rinse then pat dry completely. Then lightly toast on top of a hot pan only for a few minutes until the banana leaves turn a deeper green color. Set aside.

In a large mixing bowl, stir the masa harina, baking powder and salt until well combined.

Make a well in the center and add all of the canola oil and about 1 cup of the vegetable stock.

Use a wooden spoon or a hand mixer or stand mixer or your hands to start mixing the ingredients until well incorporated. Little by little add in more vegetable stock until you have a smooth masa that feels a bit airy and spreads easily. The consistency will be like soft cookie dough or smooth creamy peanut butter.

Spread a couple of tablespoons of the masa onto a prepared banana leaf. (see the pictures in the post)

Then add couple tablespoons of the cooled cochinita into the center of the masa.

Grab one of the wider ends of the banana leaf and lift and bring towards the center of the filling. You want to lift the masa onto the filling. Repeat with the remaining 3 sides.

Next fold the banana leaf over each side to create a small pocket and pouch. (Watch the video for a visual guide.)

Fill the steamer pot with water to the indicated line then place the steaming tray inside.

Begin stacking the tamales inside the pot, making sure that the lid will fit in it's place snuggly.

Cover the pot with aluminum foil, make a small hole in the center then secure the lid on the steamer pot.

Place on the stove over medium-high heat and once the water starts to boil reduce the heat down to medium-low. Steam for 45 minutes and add more water to the pot if necessary.

To check for doneness carefully remove one tamale from the pot and allow to sit for 10 minutes before unwrapping. If the tamal is cooked through it will peel away from the leaf easily and the masa will fill tender but firm. If not, the masa will stick to the leaf and look soggy. At this point steam for another 15 minutes.

Serve with pickled onions and habanero hot sauce. Enjoy!