In a sauce pan, bring 2 cups of water, coconut oil and salt to a boil. Turn off heat and slowly stir in the masa harina and 1 handful of cilantro. You will have a thick dry dough. Transfer to a bowl and allow to cool.
In a large pan heat 2 tablespoons of coconut or olive oil on medium heat. Add ½ an onion and garlic; sauté until translucent. Add 1 red bell pepper, mushrooms, corn, cilantro and spices; cook until the vegetables have softened.
Assuming that the masa has cooled off, scoop about 1/3 cup out and roll into a ball. Do this with the remaining masa. You will have about 14 balls.
Remove one large corn husk from its soaking bowl and place on a clean work surface. Near the bottom center of the husk place one masa ball and flatten with your palm. In the center, place a couple of tablespoons of the filling. Fold the bottom end of the husk up and over the filling, now fold the right side over, then the left, creating a little packet. Fold as tightly as possible, and tie the top of the tamale with a strip of corn husk. Do this with the remaining masa and filling. If the husk rips, or is too small to fold, use two husks, one overlapping the other to create a larger base.
Once the tamales are assembled, prepare a steam basket. Make sure to use enough water, as these will steam for a minimum of one hour. Place tamales in basket, as many as will fit snug, and cover to steam for an hour. To test if tamales are done, they should be slightly firm to the touch. I find that 60 minutes is a good amount of time to cook, though a few minutes more or less is probably fine. While the tamales are steaming make the molé!
In a small pot heat 1 tablespoon of coconut or olive oil on medium heat. Add ½ cup onions, 1 red bell pepper and garlic; cook until the onions are translucent. Add pecans, and stir to coat and lightly toast. Stir in spices, then cocoa powder and water. Bring to a simmer, then remove from heat. Allow to cool, then add the mixture to a food processor. Blend until it becomes a thick sauce.
To serve, cut open the tamale and spoon a generous amount of molé on top. Garnish with chopped cilantro. Buen provecho!