Tomatillo recipes - 23 recipes
More Tomatillo recipes
Paula's Chicken Tomatillo Soup
By Tstone76
In a large saucepan, combine tomatillos and water to cover
- 2 pounds fresh tomatillos, husks removed
- 4 jalapeños, halved lengthwise and seeded
- 1 cup packed fresh cilantro leaves
- 1 tablespoon minced garlic
- 1 tablespoon fresh lime juice
- 1 onion, chopped
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
- 2 tablespoons vegetable oil, divided
- 6 cups chicken broth
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1/2 teaspoon ground coriander
- Garnish: fried corn tortilla strips
Tomatillo Beef Tacos
By á-4277
Crock Pot Re3cips
- Ingredients
- 2 pounds beef chuck roast, trimmed of excess fat
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 large onion, thickly sliced
- 1 (14-ounce) can beef broth
- 6 tomatillos, remove papery layer and rinse off
- 1/2 cup cilantro, rinsed and dried
- 1 garlic clove, peeled
- 1/2 teaspoon kosher salt
- salt and pepper, to taste
- tortillas
- taco toppings of your choice: shredded cheese, sour cream, lime, cilantro, tomato, lettuce
- Read more at http://www.allfreeslowcookerrecipes.com/Slow-Cooker-Mexican-Recipes/Tomatillo-Beef-Tacos#9wPz3A20VlOw1sDR.99
Avocado & Roasted Tomatillo Salsa
By á-174535
The flavors are amazing in this roasted tomatillo salsa
- 1/2 pound tomatillos, husked, cored and quartered
- 3 garlic cloves, lightly smashed and peeled
- 1 jalapeño, stemmed and halved
- 1 leek, white part only, coarsely chopped
- 1 tablespoon vegetable oil
- 2 Hass avocados, peeled, pitted and coarsely chopped
- 1/4 cup chopped cilantro
- 1 teaspoon sugar
- 1/2 teaspoon ground cumin
- 1/4 cup finely chopped onion
- 1/2 teaspoon dried oregano, preferably Mexican, crumbled
- 1 tablespoon fresh lime juice
- Salt
Guacamole with Roasted Tomatillos & Chipotle Peppers
By SpartyGreenMom
Guacamole with Roasted Tomatillos and Chipotle Peppers is a spicy and flavorful dip that makes the perfect appetiz...
- 4 avocados
- 4 tomatillos, roasted
- 4 cloves garlic, roasted
- 2 tablespoons cilantro, chopped
- 2 chipotle chiles
- 1 small lime squeezed
- 1/2 tablespoon cumin
- 1/2 small red onion
- salt, to taste
Mini Tortillas with Corn Mushrooms & Fresh Tomatillo Salsa
By á-175847
Chalupas, meaning "little boats," differ in shape and size as you move around Mexico, but in this case, their cargo...
- 1 cup corn tortilla flour (masa harina; 4 1/2 ounces)
- 3/4 cup warm water
- 1 large garlic clove, minced
- 1 teaspoon minced fresh serrano chile with seeds, or to taste
- 1 cup white onion, finely chopped and divided
- 4 tablespoons lard or vegetable oil, divided
- 2 cups fresh or thawed huitlacoche (1/2 pound), coarsely chopped, or 2 (7 1/2 ounce) cans
- 1/2 cup salsa verde cruda
- 1 cup crumbled queso fresco or ricotta salata
Tomatillo-Braised Chicken Thighs
By lovemygolden
The tomatillos in this braising sauce offer a tangy contrast to the rich chicken flavor
- 12 ounces tomatillos (about 5 medium), husks removed
- 6 garlic cloves
- 1 medium jalapeño pepper, halved and seeded
- 1 cup chopped fresh cilantro
- 1/2 cup unsalted chicken stock (such as Swanson)
- 1 1/2 teaspoons all-purpose flour
- 8 bone-in chicken thighs (about 1 3/4 pounds), skinned
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- 1/2 cup grape tomatoes, quartered
- 3 tablespoons Mexican crema
Seared Salmon with Tomatillo Coulis
By SushiChick
When CSA Santa delivers tomatillos, say, "Si," to this recipe
- ingredients
- For tomatillo coulis
- 1 small red onion
- 1/4 pound fresh tomatillos*
- 1 fresh green Anaheim chile*
- 1 fresh poblano chile*
- 3 unpeeled garlic cloves
- 2 tablespoons olive oil
- 1 scant cup cilantro sprigs
- 1 scant cup packed fresh spinach leaves
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fresh lime juice
- 1/4 about 1/4 cup water
- four 5-ounce pieces salmon fillet with skin
- 12 fresh basil leaves
- 1 teaspoon Sichuan peppercorns**
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon coarse sea salt
- 1 tablespoon olive oil
Tortilla-Crab Soup with Tomatillo Crème Fraîche
By MooK
In a blender or food processor, combine the tomatillos with 1/2 cup of the cilantro, the crème fraîche and lime j...
- 1/2 pound tomatillos—husked, rinsed and quartered
- 1 cup cilantro leaves
- 1/4 cup plus 2 tablespoons crème fraîche or sour cream
- 2 tablespoons fresh lime juice
- Salt and freshly ground pepper
- Vegetable oil, for frying
- Eight 6-inch yellow or white corn tortillas, cut into 1/2-inch strips
- 4 tablespoons unsalted butter
- 6 ounces thick-cut bacon
- 1 medium sweet onion, cut into 1/2-inch pieces (about 2 cups)
- 3 large garlic cloves, thinly sliced
- 1 large jalapeño, seeded and finely chopped (1/4 cup)
- 4 large scallions, white parts finely chopped, light green parts thinly sliced and reserved separately
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 8 cups fish stock or 4 cups bottled clam juice mixed with 4 cups water
- 1 1/2 cups frozen baby peas, thawed
- 1 pound jumbo lump crabmeat, picked over
- Lime wedges and green hot sauce, for serving
Mojo-Marinated Chicken Tacos with Tomatillo Salsa
By á-168951
1. In a medium bowl whisk the marinade ingredients
- Marinade:
- Servings: 4 - 6
- 1/4 cup fresh orange juice
- 3 tablespoons fresh lime juice
- 3 tablespoons extra virgin olive oil
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon finely chopped jalapeno chile peppers, including seeds
- 1 tablespoons minced garlic
- 3/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 4 boneless, skinless chicken breast halves (without tenders), about 8 ounces each
- Salsa:
- 1 medium yellow onion, cut into 1/2-inch slices
- Extra virgin olive oil
- 10 medium tomatillos, about 1/2 pound total, husked and rinsed
- 1 small jalapeno chile peppers, tem removed
- 1/4 cup lightly packed fresh cilantro leaves and tender stems
- 1 medium garlic clove
- 1/2 teaspoon dark brown sugar
- 1/2 teaspoon kosher salt
Quick Tomatillo Salsa
By mirelsonp
Note: For more heat, reserve and add the jalapeno seeds
- 1 (26- or 28-oz.) can whole tomatillos, drained
- 1 Tbsp. extra-virgin olive oil
- 1 small onion, chopped
- 1/2 cup fresh cilantro leaves
- 1 jalapeno chile, stemmed, seeded, and chopped
- 3 Tbsp. lime juice (2 limes)
- 1 garlic clove, minced
- Salt
- 1/2 tsp. sugar
Lobster Taquitos With Tomatillo Salsa
By á-174942
To make Salsa: Saute tomatillos and onions until brown in olive oil, about 1 minute
- TAQUITOS:
- 8 ounces cream cheese
- 1/3 cup shredded cheddar cheese
- 1/3 cup shredded jack cheese
- 1 teaspoon chopped garlic
- 1 1/2 cups cilantro stems discarded
- 1 cup chopped red onion
- 1/3 cup bread crumbs
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 1/2 pounds cooked lobster meat chopped
- 1/2 cup oil
- 8 corn tortillas
- 8 toothpicks
- TOMATILLO SALSA:
- 7 tomatillos peeled, rinsed, and roughly chopped
- 1/2 large yellow onion diced
- 1 tablespoon olive oil
- 1/2 bunch cilantro
- 1 cup chopped fresh pineapple
- 1/4 cup brown sugar
- 1/4 tablespoon cumin
- 1/4 tablespoon chili powder
- Salt to taste
- Freshly-ground black pepper to taste
Any burning questions? Our chefs answer!