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Terrific Tomatillos - 273 recipes

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Preheat the oven to 350 degrees F

  • 1/2-cup olive oil
  • 6 chicken quarters (legs and thighs)
  • 3/4-cup (approximately 1 medium) finely diced white onion
  • 3 garlic cloves, minced
  • 1 1/2-tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 1/4-pounds fresh tomatillos, husked and cut 1/2-inch dice (about 4 cups chopped)
  • 1 to 2 chipotle peppers, canned in adobo sauce, chopped
  • 5 cups unsalted chicken stock
  • 1/4-teaspoon salt, or to taste
  • 1 28-ounce can hominy, drained
  • 1 9.6-ounce bag fresh spinach
  • Lime juice, to taste
  • Ground black pepper, to taste
  • 1/4-cup cilantro, chopped
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1. Preheat the oven to 500 degrees

  • 2 tomatillos, husked and rinsed
  • 1 medium tomato
  • 1/2 medium onion
  • 1 serrano chile, stemmed
  • 1 Tbsp extra virgin olive oil
  • 2 large dried chipotle chiles, stemmed and seeded
  • Hot Water
  • 1 cup cilantro, lightly packed
  • 3 Tbsp fresh lime juice
  • kosher salt
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Heat oil in a Dutch oven over medium-high heat

  • 3 tablespoons extra-virgin olive oil or canola oil
  • 1 pound lean ground pork (see Tips)
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 pound tomatillos (see Tips), husks removed, chopped (about 3 cups)
  • 2 medium poblano peppers, chopped (about 1 cup)
  • 1/2 cup bulgur
  • 2 tablespoons minced chipotle chiles in adobo sauce (see Tips)
  • 3 tablespoons dried oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1 14-ounce can no-salt-added diced tomatoes
  • 1 15-ounce can hominy (see Tips), rinsed
  • 1 15-ounce can no-salt-added pinto beans, drained
  • 4 cups reduced-sodium chicken broth
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Preheat the broiler or oven to 550 degrees F

  • 1 pound fresh tomatillos
  • 3 fresh serrano chiles
  • 3 garlic cloves, unpeeled
  • 1 large onion, coarsely chopped
  • Olive oil, as needed
  • Salt and freshly ground black pepper
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup chicken broth or more as needed
  • 1/3 cup vegetable oil
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Recipe courtesy of Guy Fieri Show: Guy's Big Bite Episode: Taco Night Done Right

  • Roasted Tomatillo Avocado Salsa:
  • 1/2 cup fresh orange juice
  • 2 tablespoons white vinegar
  • 1 tablespoon chili powder
  • 1 tablespoon granulated garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 2 chipotle chiles in adobo, plus 1 teaspoon adobo sauce
  • 1 white onion, half roughly chopped, half finely diced
  • 1/2 pineapple, peeled and cored, half rough chopped, half cut into wedges
  • One 4-pound pork butt
  • 3 sprigs fresh oregano
  • 1 cup chicken stock
  • Vegetable oil, as needed
  • Corn tortillas, for serving
  • Fresh cilantro leaves, chopped, to garnish
  • Grilled lime wedges, to garnish
  • Roasted Tomatillo Avocado Salsa, recipe follows
  • 6 medium tomatillos, husked (about 8 ounces each)
  • Extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 ripe avocado, peeled and diced
  • 1 clove garlic, minced
  • 1/2 jalapeno, seeds removed and coarsely chopped
  • 1/2 sweet onion, roughly chopped
  • Juice of 2 limes
  • 2 cups fresh cilantro leaves
  • Preheat the oven to 350 degrees F.
  • Toss the tomatillos with olive oil, season with salt and pepper, and place on a baking sheet. Roast until nicely charred, about 10 minutes. Remove from the oven and set aside to cool.
  • Combine the tomatillos, 1/4 cup water, cumin, salt, avocado, garlic, jalapenos, onions, lime juice and cilantro in a blender and puree until completely smooth. Place in the refrigerator and allow the sauce to settle before serving.
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To make the salsa: Preheat the broiler or oven to 550 degrees F

  • Tomatillo Salsa (Salsa Verde)
  • 1 pound fresh tomatillos
  • 3 fresh serrano chiles
  • 3 garlic cloves, unpeeled
  • 1 large onion, coarsely chopped
  • Olive oil, as needed
  • Salt and freshly ground black pepper
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup chicken broth or more as needed
  • Chilaquiles
  • 1/3 cup vegetable oil
  • 10 corn tortillas, cut into eights, preferably stale (spread out to dry overnight)
  • 3 cups roasted Tomatillo Salsa
  • Kosher salt and fresh ground pepper
  • 1/2 cup crumbled queso fresco or a mild feta cheese
  • 2 thin slices onion, separated into rings
  • 1/2 cup Mexican crema, creme fraiche or sour cream
  • 1/4 cup chopped fresh cilantro leaves, for garnish
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Serve with Guy Fieri Al Pastor Tacos

  • 6 medium tomatillos, husked (about 8 ounces each)
  • Extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 ripe avocado, peeled and diced
  • 1 clove garlic, minced
  • 1/2 jalapeno, seeds removed and coarsely chopped
  • 1/2 sweet onion, roughly chopped
  • Juice of 2 limes
  • 2 cups fresh cilantro leaves
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1. Steam tamales per package directions

  • 1 package Pork Tamales w/ red sauce
  • 1 jar organic roasted tomatillo salsa
  • 1 can pitted green olives, chopped
  • 2 cups shredded Mexican Blend cheese
  • Optional garnish: Guacamole, Sour Cream
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To make the chips 1. Preheat the oven to 350°F and line 2 baking sheets with aluminum foil

  • Chips
  • 2 teaspoons chili powder
  • 1 teaspoon sea salt
  • 1/4 cup fresh lime juice
  • 1/4 cup extra-virgin olive oil
  • 8 (10-inch) flour or whole wheat tortillas
  • Salsa
  • 1 pound tomatillos, husked
  • 1/2 red onion, finely chopped
  • 2 garlic cloves
  • 2 chipotle chile peppers (wear plastic gloves when handling)
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt, or to taste
  • 1 1/2 cups water
  • 1 large ear corn, roasted, kernels removed
  • 2 tablespoons lime juice
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Combine all ingredients in a food processor and pulse till combined

  • 6 to 8 tomatillos
  • 3/4 cup cilantro
  • 1 avocado, diced
  • 1/2 onion, chopped
  • 1/2 jalapeño, chopped
  • 2 cloves garlic
  • juice of 1 lime
  • 1 tsp cumin
  • 1 tsp salt
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place the first 8 ingredients in a stainless steel bowl and gently toss together to combine

  • 24 green tomatillos, husks removed, rinsed and cut in quarters
  • 1 med red onion, thinly sliced
  • 1 tsp chili flakes
  • 8 sprigs coriander, chopped
  • 2 avocados, diced
  • 2 small limes juiced
  • 4 tbsp olive oil
  • salt to taste
  • 4 oz queso panels shredded (paneer or ricotta)
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Puree chilies in blender. Transfer to large bowl

  • 3 Chipotle chilies from one 7 ounce can chipotle chilies in adobo sauce, rinsed, patted dry
  • 3 ts Corn oil
  • 1 lb tomatillos, husks removed, halved
  • 1 small red onion, chopped
  • 1/3 cup fresh cilantro, chopped
  • 1 tb. rice vinegar
  • 1/2 ts dried oregano
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Chipotle Tomatillo Salsa Chicken Braised With Tomatillos, Cumin and Hominy