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Tomatillo recipes - 23 recipes

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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
4.5/5 (13 Votes)

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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
4.3/5 (15 Votes)

By

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
4.4/5 (8 Votes)

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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
4.4/5 (13 Votes)

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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
4.4/5 (5 Votes)

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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
4.3/5 (3 Votes)

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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
4.2/5 (5 Votes)

By

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
0/5 (0 Votes)

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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
0/5 (0 Votes)

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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
0/5 (0 Votes)

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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
0/5 (0 Votes)

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