Pepper & Mushroom Tomatillo Tamalitos

Serve up traditional tamalitos in this holiday recipe that gets its vibrant flavor from succulent peppers, savory mushrooms and zesty tomatillos.


  • 1 (6-ounce) package

    corn husks

  • For Filling:
  • 2 tablespoons

    unsalted butter

  • 2 tablespoons

    extra virgin olive oil

  • 2 cups

    sliced red bell peppers 

  • 2 cups

    sliced orange bell peppers 

  • 2 cups

    sliced poblano peppers

  • 4 cups

    sliced sweet onions 

  • 6 cups

    sliced baby bella mushrooms 

  • 2 teaspoons

    minced garlic

  • 2 teaspoons

    kosher salt, divided

  • 1 teaspoon

    freshly ground pepper, divided

  • 1/2 cup

    HERDEZ® Tomatillo Verde Mexican Cooking Sauce

  • For Masa:
  • 1 cup

    vegetable shortening

  • 1 tablespoon

    baking powder

  • 1 teaspoon

    kosher salt

  • 4 cups

    Harina Masa

  • 3 cups

    vegetable broth

  • 1 cup

    HERDEZ® Tomatillo Verde Mexican Cooking Sauce

  • 1 (8-ounce) package

    dried cornhusks

  • For Garnish:
  • 4 (7-ounce) cans

    HERDEZ® Salsa Verde

  • 3 cups

    crumbled queso fresco 

Print Recipe



  1. Cover husks with very hot water, weight down with plate to keep submerged in water 2 hours until husks are soft.

  2. In saucepan over medium-heat, melt butter and olive oil. Add red peppers, orange peppers, poblano peppers, sweet onions, teaspoon salt and ½ teaspoon pepper.  Sauté 20 minutes or until caramelized. Add mushrooms, garlic ½ teaspoon salt and ¼ teaspoon pepper 10 minutes. Add HERDEZ® Tomatillo Verde Mexican Cooking Sauce with ½ teaspoon salt and ¼ teaspoon pepper. Reduce heat to low and simmer additional 5 minutes. Remove from heat and set aside.

  3. Separate about 45 large husks and pat dry with towel. Keep covered with damp cloth and set aside.

  4. With electric mixer on high, beat vegetable shortening, baking powder and salt 1 minute. In separate bowl, mix together masa harina, vegetable broth and HERDEZ® Tomatillo Verde Mexican Cooking Sauce. Add prepared masa harina to bowl with whipped shortening in 3 batches while beating with electric mixer on medium low. Once all is incorporated, continue to beat 1 minute until dough is light and tender. 

  5. Add standing steamer to bottom of large stock or tamale pot. Fill pot with water 3 inches high not allowing water to go higher than standing rack. Line rack with remaining corn husks covering top of rack completely.

  6. To form tamalitos, place about 2 tablespoons masa dough in upper center of husks, tapered part of husks is the bottom. With clean hands, use your fingers to form 4x4-inch square of masa. Add 2 tablespoons of filling in center of square, bring up long sides of husks to form closed shell of masa around filling. Fold husk in half, then in half again and then fold bottom tapered half up creating tight closed bottom leaving top open. Repeat until all tamalitos are formed. 

  7. Stack all prepared tamalitos open sides up together in pot, folded side to the back. Place damp dish towel over tamalitos. Close with tight lid. Steam over medium-low heat 1 hour 45 minutes. Turn heat off and leave covered about 20 minutes before serving.

  8. To serve, uncover tamalitos. Place on serving platter. Drizzle with HERDEZ® Salsa Verde, top with crumbled queso fresco and enjoy!


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