Get ready to spice up your dinner routine with 18 mouth-watering recipes featuring the underrated yet incredibly flavorful ingredient: tomatillos! Whether you’re a Mexican food enthusiast or just looking to mix things up in the kitchen, these dishes are sure to delight. From classic enchiladas and tacos to innovative twists on pasta, soup, and more, we’ve got you covered.
In this article, we’ll take you on a culinary journey through the vibrant flavors of Mexico, exploring the versatility of tomatillos as they pair with everything from chicken and beef to shrimp and fish. With recipes ranging from simple and quick to slow-cooked and hearty, there’s something for every taste and skill level. So let’s dive in and discover the rich, tangy goodness that tomatillos bring to your plate!
Green Chile and Tomatillo Chicken Enchiladas
A flavorful twist on traditional enchiladas, this recipe combines the richness of chicken with the bold flavors of green chile and tomatillos. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 2 medium tomatillos, husked and chopped
– 1/4 cup fresh green chile peppers, seeded and chopped
– 1 tablespoon olive oil
– 8-10 corn tortillas
– 1 can (14.5 oz) enchilada sauce
– Salt and pepper to taste
– Optional: shredded cheese for topping
Instructions:
1. Preheat oven to 375°F.
2. In a skillet, heat the olive oil over medium-high heat. Add the chopped tomatillos and green chile peppers; cook until tender (about 5 minutes).
3. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them pliable.
4. Assemble the enchiladas by spooning the chicken mixture onto a warmed tortilla, followed by some of the tomatillo-green chile mixture and a sprinkle of salt and pepper. Roll up tightly and place seam-side down in a baking dish.
5. Pour the enchilada sauce over the rolled tortillas and top with shredded cheese (if using).
6. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 35-40 minutes
Creamy Tomatillo and Avocado Pasta
A flavorful and creamy pasta dish that combines the sweetness of roasted tomatillos with the richness of avocado, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 8 oz. pasta (such as pappardelle or fettuccine)
– 2 large tomatillos, husked and rinsed
– 1 ripe avocado, diced
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 cup chicken broth
– Salt and pepper, to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the tomatillos on a baking sheet for 15-20 minutes or until they release their juices.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute, until fragrant.
4. Add the roasted tomatillos and chicken broth to the skillet. Stir to combine and bring to a simmer.
5. Remove from heat and stir in diced avocado. Season with salt and pepper to taste.
6. Combine cooked pasta with the creamy sauce. Top with Parmesan cheese (if using).
7. Serve immediately.
Cooking Time: 30-40 minutes
Slow Cooker Pork in Roasted Tomatillo Sauce
Slow Cooker Pork in Roasted Tomatillo Sauce: A flavorful and tender pork dish smothered in a rich, roasted tomatillo sauce, perfect for a cozy dinner or special occasion.
Ingredients:
– 2 pounds boneless pork shoulder
– 4-6 tomatillos, husked and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 can (14.5 oz) diced tomatoes
Instructions:
1. Preheat oven to 400°F.
2. Roast the tomatillos, onion, and garlic for 30 minutes, or until the tomatillos are tender.
3. In a slow cooker, combine the roasted vegetables, pork shoulder, cumin, paprika, salt, and pepper.
4. Add the diced tomatoes and stir to combine.
5. Cook on low for 8-10 hours or high for 4-6 hours.
6. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 4-10 hours
Grilled Shrimp with Tomatillo Salsa Verde
This recipe combines the sweetness of grilled shrimp with the tangy, slightly smoky flavor of tomatillo salsa verde. Perfect for a quick and impressive dinner or as an appetizer for your next gathering.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 4-6 tomatillos, husked and rinsed
– 1 jalapeño pepper, seeded and chopped
– 1/4 cup fresh cilantro leaves
– Juice of 1 lime
– 1 tablespoon white wine vinegar (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together olive oil, salt, and pepper. Add shrimp and toss to coat.
3. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
4. Meanwhile, roast tomatillos in the oven at 400°F (200°C) for 15-20 minutes, or until tender.
5. In a blender or food processor, combine roasted tomatillos, jalapeño, cilantro, lime juice, and vinegar (if using). Blend until smooth.
6. Serve grilled shrimp with tomatillo salsa verde spooned over the top.
Cooking Time: 20-25 minutes
Tomatillo and Black Bean Stuffed Peppers
This vibrant dish combines the sweetness of roasted tomatillos with the earthiness of black beans, all wrapped up in a crunchy bell pepper package. Perfect for a quick weeknight dinner or a flavorful lunch.
Ingredients:
– 4 bell peppers, any color
– 2 large tomatillos, husked and rinsed
– 1 can black beans, drained and rinsed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional: shredded cheese, chopped cilantro, or sliced avocado for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the tomatillos on a baking sheet for 15-20 minutes, or until soft.
3. In a pan, heat olive oil over medium-high. Add onion and garlic; cook until softened.
4. Stir in black beans and roasted tomatillos.
5. Stuff each bell pepper with the bean-tomatillo mixture, filling to the top.
6. Place peppers on a baking sheet and bake for 20-25 minutes, or until tender.
Cooking Time: 40-50 minutes
Spicy Tomatillo Beef Chili
Spicy Tomatillo Beef Chili Recipe
This hearty chili recipe combines tender beef with roasted tomatillos and a kick of heat from jalapeños. Perfect for a cold winter’s night, this spicy twist on classic chili is sure to become a new favorite.
Ingredients:
– 1 lb ground beef
– 2 medium tomatillos, husked and rinsed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp chili powder
– 1/2 tsp ground cumin
– 1/4 tsp cayenne pepper
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the tomatillos on a baking sheet for 15-20 minutes, or until softened.
3. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the onion, garlic, and red bell pepper to the pot and cook until the vegetables are tender.
5. Stir in the roasted tomatillos, diced tomatoes, beef broth, chili powder, cumin, and cayenne pepper.
6. Bring the mixture to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 45-50 minutes
Tomatillo and Corn Chowder
This creamy chowder is a perfect blend of sweet corn, tangy tomatillos, and savory spices. A great way to enjoy the flavors of summer in a comforting bowl.
Ingredients:
– 2 medium tomatillos, husked and rinsed
– 1 cup frozen corn kernels
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup half-and-half or heavy cream
– 4 cups chicken broth
Instructions:
1. In a large pot, combine tomatillos, onion, and garlic. Cook over medium heat until the vegetables are tender, about 10 minutes.
2. Add corn kernels, cumin, paprika, salt, and pepper. Stir to combine.
3. Pour in half-and-half or heavy cream and chicken broth. Bring the mixture to a simmer.
4. Reduce heat to low and let chowder cook for 5-7 minutes or until heated through.
Cooking Time: 15-17 minutes
Chicken Tinga with Homemade Tomatillo Sauce
This Mexican-inspired dish combines tender chicken cooked in a smoky chipotle pepper sauce with fresh, tangy tomatillos. Serve it with warm tortillas, rice, and your favorite toppings for a flavorful meal.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 chipotle peppers in adobo sauce, minced
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup tomatillos, husked and rinsed
– 1/4 cup chicken broth
– Salt and pepper to taste
– Optional: cilantro, lime wedges, sour cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened.
3. Add chicken and chipotle peppers; cook until browned on both sides.
4. Roast tomatillos in the oven for 15 minutes or until tender.
5. Blend roasted tomatillos with chicken broth, salt, and pepper to make sauce.
6. Combine cooked chicken with tomatillo sauce. Simmer for 10-15 minutes or until heated through.
7. Serve hot with your choice of toppings.
Cooking Time: 30-40 minutes
Crispy Fish Tacos with Tomatillo Slaw
Crispy Fish Tacos with Tomatillo Slaw: A flavorful and refreshing twist on traditional tacos!
Ingredients:
– 1 pound cod or tilapia, cut into small pieces
– 1 cup panko breadcrumbs
– 1/2 cup lime juice
– 1/4 cup vegetable oil
– 8 corn tortillas
– Tomatillo Slaw (see below)
– Sliced radishes, cilantro, and lime wedges for garnish
Tomatillo Slaw:
– 2 tomatillos, husked and chopped
– 1/4 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and chopped
– 2 tablespoons lime juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together panko breadcrumbs and lime juice.
3. Dip fish pieces into breadcrumb mixture, pressing gently to coat.
4. Heat vegetable oil in a large skillet over medium-high heat. Fry coated fish for 3-4 minutes per side or until crispy.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by placing fried fish onto tortillas, topping with Tomatillo Slaw, radishes, cilantro, and lime wedges.
Cooking Time: 15-20 minutes
Roasted Tomatillo and Garlic Soup
Roasted Tomatillo and Garlic Soup: A flavorful and aromatic soup that showcases the sweet and tangy flavors of roasted tomatillos and garlic, perfect for a cozy evening meal.
Ingredients:
– 12-15 tomatillos, husked and rinsed
– 4-5 cloves of garlic, peeled
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the tomatillos and garlic with olive oil, salt, and pepper on a baking sheet.
3. Roast in the oven for 30-40 minutes, or until the tomatillos are tender and slightly caramelized.
4. Remove from the oven and let cool.
5. In a blender or food processor, blend the roasted mixture with onion, broth, and heavy cream (if using).
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Tomatillo and Pineapple Glazed Salmon
This recipe combines the smoky sweetness of grilled pineapple with the tangy zip of roasted tomatillos, creating a glaze that perfectly complements the rich flavor of salmon.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 large tomatillos, husked and rinsed
– 1 cup pineapple chunks
– 1/4 cup honey
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 1 tsp ground cumin
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, puree tomatillos, pineapple, honey, soy sauce, brown sugar, and cumin until smooth.
3. Place salmon fillets on a baking sheet lined with parchment paper.
4. Brush the glaze evenly over both sides of the salmon.
5. Bake for 12-15 minutes, or until cooked through.
6. Serve immediately, garnished with fresh cilantro if desired.
Cooking Time: 12-15 minutes
Pulled Pork with Smoky Tomatillo BBQ Sauce
This recipe combines the tender, slow-cooked pork shoulder with a sweet and smoky tomatillo-based barbecue sauce. Perfect for a casual gathering or game-day party.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 large onion, sliced
– 2 cups tomatillo BBQ sauce (homemade or store-bought)
– 8 hamburger buns
Instructions:
1. Preheat the oven to 275°F.
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and black pepper.
3. Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
4. Place the pork shoulder in a large Dutch oven or heavy-duty roasting pan with sliced onion at the bottom.
5. Cover and cook for 8-10 hours or until the pork is tender and easily shreds with a fork.
6. Remove from heat and let cool slightly. Shred the pork with two forks, discarding any excess fat.
7. Stir in tomatillo BBQ sauce and mix well.
8. Serve on hamburger buns with additional BBQ sauce for dipping.
Cooking Time: 8-10 hours
Butternut Squash and Tomatillo Quesadillas
Combine the warmth of roasted butternut squash with the tanginess of tomatillos, wrapped in a crispy flour tortilla. This unique quesadilla recipe is perfect for a cozy fall evening.
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 2 tomatillos, husked and chopped
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 2 large flour tortillas
– Optional toppings: sour cream, salsa, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes, or until tender.
3. In a large skillet, cook chopped tomatillos over medium heat until they release their juices and start to caramelize.
4. In a separate pan, warm tortillas over medium heat for about 30 seconds per side.
5. Assemble quesadillas by placing roasted squash and tomatillo mixture onto one half of each tortilla, followed by cheese.
6. Fold tortillas in half and cook for an additional 2-3 minutes or until crispy and melted.
7. Serve with desired toppings.
Cooking Time: 45 minutes
Tomatillo and Poblano Pozole
Pozole, a hearty Mexican stew, gets a flavorful twist with the addition of roasted tomatillos and poblanos. This recipe combines the comforting warmth of hominy with the tangy sweetness of roasted vegetables.
Ingredients:
– 1 pound dried hominy
– 2 cups vegetable broth
– 2 medium tomatillos, husked and rinsed
– 2 medium poblanos, seeded and chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: shredded chicken or pork for added protein
Instructions:
1. Roast the tomatillos and poblanos in a preheated oven at 400°F (200°C) for 20-25 minutes, or until tender.
2. Cook the hominy according to package instructions. Drain and set aside.
3. In a large pot, sauté the onion and garlic until softened. Add the roasted vegetables, cumin, salt, and pepper. Simmer for 5 minutes.
4. Add the cooked hominy and vegetable broth to the pot. Simmer for an additional 10-15 minutes or until heated through.
5. Taste and adjust seasoning as needed.
Cooking Time: Approximately 45 minutes
Lentil and Tomatillo Curry
This vegan-friendly curry is a perfect blend of Indian spices, tender lentils, and sweet tomatillos. With its rich aroma and deep flavor, it’s an excellent choice for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium tomatillos, husked and chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 2 cups vegetable broth
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
3. Add the lentils, tomatillos, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Serve hot, garnished with cilantro if desired.
Cooking Time: 35-40 minutes
Tomatillo Guacamole Stuffed Chicken
Elevate your chicken game with this flavorful and refreshing recipe that combines the sweetness of tomatillos with the creaminess of guacamole. Perfect for a summer dinner or gathering.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 large tomatillos, husked and rinsed
– 1 ripe avocado
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 2 cloves of garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, combine cooked tomatillos, avocado, red onion, jalapeño, lime juice, and garlic.
3. Season chicken breasts with salt and pepper.
4. Stuff each breast with about 1/4 cup of the guacamole mixture.
5. Place stuffed chicken breasts on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until cooked through.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
Grilled Steak with Charred Tomatillo Chimichurri
Elevate your grilled steak game with this vibrant and flavorful Argentinean-inspired dish, featuring a tangy tomatillo chimichurri that adds a pop of color and depth.
Ingredients:
– 1.5 lbs flank steak
– 4-6 tomatillos, husked and rinsed
– 1/2 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Grill steak for 5-7 minutes per side, or until desired level of doneness is reached.
3. Meanwhile, place tomatillos on a foil-lined baking sheet. Drizzle with olive oil and season with salt. Roast in the oven at 400°F (200°C) for 15-20 minutes, or until slightly charred and tender.
4. In a blender or food processor, combine roasted tomatillos, parsley, oregano, garlic, and a pinch of salt and pepper. Blend until smooth.
5. Serve chimichurri sauce over grilled steak, garnished with additional parsley if desired.
Cooking Time: 25-30 minutes
Vegetable Stir-Fry with Tangy Tomatillo Dressing
This recipe combines colorful vegetables with a zesty and tangy tomatillo dressing, perfect for a quick and flavorful meal. Enjoy the sweet and sour flavors in this stir-fry that’s ready in no time!
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup broccoli florets
– 1 cup bell pepper strips
– 1 cup zucchini slices
– 2 tomatillos, husked and chopped
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon honey
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook for 3 minutes, until softened.
3. Add broccoli, bell pepper, and zucchini; cook for 4-5 minutes, until tender-crisp.
4. In a blender, combine tomatillos, soy sauce, rice vinegar, and honey; blend until smooth.
5. Pour the dressing over the vegetables; stir-fry for an additional minute.
6. Season with salt and pepper, as needed.
Cooking Time: 10-12 minutes
Summary
Get ready to spice up your dinner routine with these 18 flavorful recipes featuring the versatile and delicious tomattilo! From classic enchiladas and quesadillas to hearty chilies and soups, these dishes showcase the tangy, slightly sweet flavor of this Mexican staple. Whether you’re a fan of chicken or beef, seafood or pork, there’s something here for everyone. Discover new twists on old favorites, like creamy pasta with avocado and roasted vegetables, or try your hand at more adventurous recipes like lentil curry or vegetable stir-fry with tangy tomatillo dressing. Whatever your taste, these tomatillo recipes are sure to become a staple in your kitchen!
