Are you ready for a flavor explosion? Tomatillos are often overlooked as just a humble salsa ingredient, but they’re so much more. These tangy, slightly sweet fruits (yes, they’re technically a type of fruit!) add depth and excitement to a wide range of dishes. From soups to skewers, tacos to pasta, tomatillos can elevate your cooking game in no time.
In this article, we’ll explore 18 mouth-watering recipes that go beyond the usual salsa territory. Think Tomatillo Chicken Enchiladas Verde, Creamy Tomatillo Avocado Soup, and Grilled Tomatillo and Pineapple Skewers – just to name a few. Whether you’re a spice lover or looking for new ways to use this underrated ingredient, we’ve got you covered.
Stay tuned for the full list of recipes!
Tomatillo Chicken Enchiladas Verde
Experience the bold flavors of Mexico with this vibrant and delicious recipe. Roasted tomatillos, chicken, and enchilada sauce come together in a harmonious union that will leave you craving more.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 4 tomatillos, husked and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1/2 cup chopped fresh cilantro
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Enchilada sauce (homemade or store-bought)
– Shredded Monterey Jack cheese, for serving
– Optional: diced avocado, sour cream, and diced tomatoes for topping
Instructions:
1. Preheat oven to 400°F.
2. Roast the tomatillos, onion, and garlic in olive oil until tender (20-25 minutes).
3. In a separate pan, cook the chicken with cumin, paprika, salt, and pepper until browned (5-6 minutes).
4. Assemble enchiladas by filling tortillas with chicken mixture and rolling.
5. Place rolled enchiladas seam-side down in a baking dish. Pour enchilada sauce over top and sprinkle with cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Creamy Tomatillo Avocado Soup
A vibrant and creamy soup that combines the sweetness of roasted tomatillos with the richness of avocado, perfect for a warm and cozy evening.
Ingredients:
– 4 medium tomatillos, husked and rinsed
– 2 ripe avocados, peeled and pitted
– 1/2 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 cup chicken or vegetable broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss the tomatillos with a tablespoon of olive oil, salt, and pepper on a baking sheet.
3. Roast for 15-20 minutes or until the tomatillos are tender and slightly caramelized.
4. In a blender or food processor, combine roasted tomatillos, avocados, onion, garlic, cumin, smoked paprika, broth, and heavy cream.
5. Blend on high speed until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve warm, garnished with cilantro leaves if desired.
Cooking Time: 30 minutes
Grilled Tomatillo and Pineapple Skewers
These colorful skewers combine the natural sweetness of pineapple with the tangy flavor of tomatillos, perfect for a summer barbecue or potluck. This recipe is quick, easy, and packed with flavor.
Ingredients:
– 1 cup tomatillos, husked and quartered
– 1 cup fresh pineapple chunks
– 1/4 cup brown sugar
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– Salt and pepper to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together brown sugar, olive oil, and lime juice.
3. Thread tomatillos and pineapple chunks onto skewers, leaving a small space between each piece.
4. Brush the mixture from step 2 evenly over the fruit and tomatillos.
5. Season with salt and pepper to taste.
6. Grill for 8-10 minutes, turning occasionally, until tomatillos are tender and pineapple is caramelized.
7. Serve warm or at room temperature.
Cooking Time: 8-10 minutes
Tomatillo and Pork Posole
This hearty posole recipe combines the rich flavors of pork, tomatillos, and hominy for a deliciously comforting meal.
Ingredients:
– 1 pound pork shoulder, cut into large chunks
– 2 medium tomatillos, husked and chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 2 cups hominy, rinsed and drained
– Lime wedges, for serving (optional)
Instructions:
1. In a large pot or Dutch oven, combine pork, tomatillos, onion, garlic, cumin, paprika, salt, and pepper.
2. Pour in chicken broth and bring mixture to a boil. Reduce heat, cover, and simmer for 30 minutes.
3. Add hominy to the pot and continue to simmer for an additional 20-25 minutes, or until pork is tender and hominy is rehydrated.
4. Serve posole hot, garnished with lime wedges if desired.
Cooking Time: 50-60 minutes
Roasted Tomatillo Guacamole
This recipe adds a sweet and tangy twist to traditional guacamole by incorporating roasted tomatillos. The result is a creamy, flavorful dip perfect for snacking or serving at your next gathering.
Ingredients:
– 4 ripe avocados
– 2 large tomatillos, husked and rinsed
– 1 lime, juiced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the tomatillos on a baking sheet lined with parchment paper. Roast for 15-20 minutes, or until tender and slightly caramelized.
3. Peel the avocados and place them in a large bowl. Add the roasted tomatillos, lime juice, red onion, jalapeño pepper, salt, and pepper.
4. Use a fork to mash the ingredients together until you reach your desired consistency.
5. Garnish with fresh cilantro leaves, if desired. Serve immediately or refrigerate for up to 2 hours.
Cooking Time: 15-20 minutes (roasting time) + preparation time
Tomatillo and Corn Stuffed Peppers
Sweet bell peppers stuffed with a flavorful mixture of roasted tomatillos, corn, onions, and spices make for a delicious and healthy meal. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 2 medium tomatillos, husked and rinsed
– 1 cup frozen corn kernels
– 1/2 cup chopped onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: shredded cheese or sour cream for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the tomatillos on a baking sheet lined with parchment paper at 400°F (200°C) for 15-20 minutes, or until softened.
3. In a large bowl, combine roasted tomatillos, corn kernels, chopped onion, and chopped jalapeño.
4. Stuff each bell pepper with the mixture, filling to the top.
5. Drizzle the tops with olive oil and sprinkle with cumin.
6. Season with salt and pepper to taste.
7. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 40-50 minutes
Tomatillo Braised Beef Tacos
Transform tender beef into a flavor-packed filling with this simple recipe. Slow-cooked in a rich tomatillo sauce, the result is a delightful twist on traditional tacos.
Ingredients:
– 2 lbs beef brisket or chuck roast
– 1 large onion, diced
– 3 cloves garlic, minced
– 4-6 tomatillos, husked and chopped
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– 8 tacos shells
– Optional: shredded lettuce, diced avocado, sour cream, cilantro
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or oven-safe pot, brown the beef in hot oil over medium-high heat.
3. Add onion and garlic; cook until softened.
4. Add chopped tomatillos, diced tomatoes, cumin, chili powder, salt, and pepper.
5. Cover and transfer pot to preheated oven.
6. Braise for 2-3 hours or overnight (8-10 hours).
7. Shred beef with two forks; serve in tacos shells with desired toppings.
Cooking Time: 2-3 hours or overnight (8-10 hours)
Tomatillo and Shrimp Ceviche
This refreshing and flavorful ceviche recipe combines succulent shrimp with tangy tomatillos, perfectly balanced by the brightness of lime juice. Perfect for a light and satisfying appetizer or snack.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium tomatillos, husked and chopped
– 1/4 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– Salt, to taste
Instructions:
1. In a large bowl, combine shrimp, tomatillos, lime juice, cilantro, and jalapeño.
2. Cover and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld.
3. Just before serving, stir gently to redistribute the ingredients.
4. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: None (raw dish)
Tomatillo Pesto Pasta
This vibrant pasta dish combines the sweetness of tomatillos with the creaminess of pesto, all wrapped up in a flavorful and healthy meal. With just a few ingredients and simple steps, you’ll be enjoying this delightful dinner in no time!
Ingredients:
– 8 oz pasta of your choice
– 2 large tomatillos, husked and rinsed
– 1/4 cup pesto
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a blender or food processor, combine tomatillos, pesto, Parmesan cheese, and basil. Blend until smooth, adding reserved pasta water as needed to achieve desired consistency.
3. Toss cooked pasta with the tomatillo-pesto mixture. Season with salt and pepper to taste.
4. Drizzle with olive oil and serve immediately.
Cooking Time: 20 minutes
Tomatillo and Black Bean Quesadillas
These quesadillas combine the sweetness of roasted tomatillos with the savory flavor of black beans, all wrapped up in a crispy tortilla. Perfect for a quick and delicious dinner or lunch.
Ingredients:
– 2 large tomatillos, husked and rinsed
– 1 can black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 4 large tortillas
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the tomatillos on a baking sheet for 15-20 minutes, or until charred and softened.
3. In a skillet, heat the olive oil over medium-high heat. Add the chopped onion, garlic, and jalapeño; cook for 3-4 minutes.
4. Add the black beans to the skillet and stir to combine. Cook for an additional 2 minutes.
5. Place a tortilla in the skillet and sprinkle with some of the bean mixture, then top with roasted tomatillos. Fold the tortilla in half and cook for 2-3 minutes on each side, or until crispy and melted. Repeat with remaining ingredients.
Cooking Time: About 30 minutes
Tomatillo Lime Marinated Grilled Chicken
Elevate your grilling game with this flavorful and refreshing recipe that combines the sweetness of tomatillos with the zing of lime. This dish is perfect for a summer evening or any occasion where you want to impress.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tomatillos, husked and chopped
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. In a blender or food processor, combine tomatillos, lime juice, garlic, and oregano. Blend until smooth.
2. Place the chicken breasts in a large ziplock bag. Pour the marinade over the chicken, making sure it’s fully coated. Seal the bag and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Grill the chicken for 5-7 minutes per side, or until cooked through.
4. Brush with olive oil during the last minute of grilling. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Tomatillo and Potato Breakfast Hash
This recipe combines the sweet flavors of roasted tomatillos with the comforting warmth of crispy potatoes, all wrapped up in a satisfying breakfast hash.
Ingredients:
– 2 large tomatillos, husked and rinsed
– 1 large potato, peeled and diced
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional: 4 eggs, beaten; shredded cheese (Cheddar or Monterey Jack)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the tomatillos on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
3. Roast the tomatillos for 15-20 minutes, or until slightly charred and tender.
4. While the tomatillos roast, cook the diced potato in boiling water until slightly tender, about 10-12 minutes.
5. Drain the potatoes and pan-fry them with a little oil until crispy and golden brown.
6. To assemble the hash, place the roasted tomatillos on top of the fried potatoes.
7. If desired, create wells for the eggs and pour in the beaten eggs; cook until set.
8. Serve hot, topped with shredded cheese if desired.
Cooking Time: 30-40 minutes
Tomatillo and Mango Chutney
Tomatillo and Mango Chutney Recipe
Sweet and tangy, this vibrant chutney combines the flavors of tomatillos and mangoes for a unique condiment perfect for topping tacos, grilled meats, or using as a dip.
Ingredients:
– 4-6 tomatillos, husked and rinsed
– 2 ripe mangos, diced
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1/4 teaspoon ground cumin
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Roast the tomatillos: Preheat oven to 400°F (200°C). Place the tomatillos on a baking sheet and roast for 15-20 minutes, or until they’re slightly softened.
2. Blend the mixture: In a blender or food processor, combine the roasted tomatillos, mangoes, brown sugar, apple cider vinegar, honey, cumin, and salt. Blend until smooth.
3. Simmer the chutney: Transfer the blended mixture to a saucepan and bring to a simmer over medium heat. Cook for 10-15 minutes, or until the chutney has thickened slightly.
4. Serve: Let the chutney cool before transferring it to an airtight container. Store in the refrigerator for up to 2 weeks. Garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Tomatillo and Cilantro Rice Pilaf
This flavorful pilaf combines the sweetness of roasted tomatillos with the brightness of fresh cilantro, perfect for a side dish or light lunch. With its vibrant colors and bold flavors, it’s sure to impress.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 medium tomatillos, husked and rinsed
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C). Roast the tomatillos for 15-20 minutes, or until they’re tender and slightly caramelized.
2. Cook the rice according to package instructions using the water. Set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the roasted tomatillos and cook for 2-3 minutes, mashing them gently with a spatula as they release their juices.
4. Stir in the cooked rice, chopped cilantro, and salt. Cook for an additional 1-2 minutes, until the flavors are well combined.
5. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 25-30 minutes
Tomatillo and Cheese Stuffed Mushrooms
A flavorful twist on traditional stuffed mushrooms, this recipe combines the sweetness of roasted tomatillos with the creaminess of melted cheese.
Ingredients:
– 12 large mushrooms (such as portobello or cremini), cleaned and stems removed
– 2 tomatillos, husked and rinsed
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss the mushrooms with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Roast the tomatillos in a single layer on a baking sheet at 400°F (200°C) for 15-20 minutes, or until they release their juices and start to soften.
4. Stuff each mushroom cap with about 1 tablespoon of roasted tomatillo flesh, followed by a sprinkle of grated cheese.
5. Drizzle the tops with olive oil and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh cilantro leaves before serving.
Cooking Time: 25-30 minutes
Tomatillo and Chorizo Stuffed Squash
Savor the sweet and smoky flavors of roasted squash filled with a vibrant mixture of tomatillos, chorizo, and spices.
Ingredients:
– 2 medium-sized butternut squash
– 1 lb chorizo sausage, casings removed
– 4-6 tomatillos, husked and rinsed
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a large skillet, cook chorizo over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add garlic, tomatillos, and olive oil to the skillet; cook for 5-7 minutes or until tomatillos are tender.
5. Stuff each squash half with the chorizo-tomato mixture, dividing it evenly.
6. Season with salt and pepper to taste.
7. Roast the stuffed squash in the preheated oven for 25-30 minutes or until the flesh is tender.
Cooking Time: 40-45 minutes
Tomatillo and Coconut Curry
Tomatillo and Coconut Curry: A Flavorful Twist on Traditional Indian Cuisine
This recipe combines the sweetness of tomatillos with the richness of coconut, creating a unique and delicious curry that’s perfect for adventurous eaters. With its creamy texture and subtle tang, this dish is sure to become a new favorite.
Ingredients:
– 2 large tomatillos, husked and rinsed
– 1 can (14 oz) diced tomatoes
– 1/4 cup coconut cream
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the tomatillos on a baking sheet, drizzle with oil, and roast for 15-20 minutes, or until charred and soft.
3. In a blender or food processor, combine roasted tomatillos, diced tomatoes, coconut cream, curry powder, cumin, turmeric, salt, and pepper. Blend until smooth.
4. Heat the mixture in a saucepan over medium heat for 5-7 minutes, stirring occasionally, until warm and fragrant.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: 25-30 minutes
Tomatillo and Jalapeño Cornbread
Experience the bold flavors of Mexico with this sweet and spicy cornbread recipe, featuring roasted tomatillos and jalapeños.
Ingredients:
– 2 cups all-purpose flour
– 1 cup cornmeal
– 1 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 cup buttermilk
– 2 large eggs
– 1 roasted tomatillo, diced (see note)
– 1 jalapeño pepper, seeded and finely chopped
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a medium bowl, whisk together flour, cornmeal, salt, and baking powder.
3. In a large bowl, combine sugar, melted butter, buttermilk, eggs, roasted tomatillo, and chopped jalapeño.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Note: Roast tomatillos by placing them on a baking sheet lined with parchment paper, drizzling with olive oil, and baking at 400°F (200°C) for 15-20 minutes, or until tender. Let cool before using.
Summary
Discover the versatility of tomatillos beyond salsas! These recipes showcase the tangy, slightly sweet flavor of tomatillos in dishes ranging from savory to sweet. From Tomatillo Chicken Enchiladas Verde and Creamy Tomatillo Avocado Soup, to Grilled Tomatillo and Pineapple Skewers and Roasted Tomatillo Guacamole, there’s something for every taste bud. Explore global flavors with recipes like Tomatillo and Pork Posole, or try creative twists on classics like Tomatillo Braised Beef Tacos and Tomatillo Pesto Pasta. With 18 spicy tomatillo recipes in total, you’re sure to find a new favorite dish!
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