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Terrific Tomatillos - 273 recipes

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1. Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-high heat

  • 1/4 cup olive oil
  • 1 medium sweet onion, peeled, halved and sliced
  • 1/4-inch thick 1 green pepper, seeded and sliced
  • 1/4-inch thick salt and pepper
  • 2 ripe avocados
  • A small bunch cilantro, cleaned
  • 2 limes, cut into wedges
  • 1 1/2 pound firm-fleshed white fish fillets (tilapia, bass, etc.)
  • 12 flour tortillas
  • Homemade salsa or pico de gallo for serving
4.5/5 (2 Votes)

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Two delicious salsas top this colorful egg and tortilla dish and each salsa has its own flavor personality, but the...

  • SALSAS:
  • 1/2 pound plum tomatoes
  • 1/2 pound fresh tomatillos, husks discarded and tomatillos rinsed
  • 2 fresh jalapeño chiles
  • 1 (1-inch) wedge of large white onion
  • 2 garlic cloves, divided
  • 2 teaspoons salt, divided
  • 3 tablespoons chopped fresh cilantro
  • 1/4 to 1/2 cup water
  • EGGS AND TORTILLAS:
  • 4 to 8 tablespoons corn or vegetable oil, divided
  • 8 large eggs
  • 8 (6- to 7-inch) corn tortillas
4.4/5 (10 Votes)

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1. In a roasting pan, combine tomatillos, onion quarters and jalapeños; lightly coat with oil and roast at 450°F ...

  • 3 lbs. tomatillos, peeled and cored
  • 1 lb. onions, quartered
  • 7 oz. (about 6) jalapeño peppers, seeded
  • 1/2 oz. (about 1/3 cup) chopped fresh cilantro
  • Olive or vegetable oil, as needed
  • Salt and ground black pepper, as needed
  • 8 oz. fideos (dried angel-hair pasta)
  • 1 1/2 lbs. tomatoes, small dice
  • 8 oz. onion, finely chopped
  • 2 cups chicken broth
  • 12 boneless, skinless chicken breasts (5 to 6 oz. ea.)
  • 1 lb. ripe Mexican avocados, pitted, peeled and diced
  • 4 oz. Gouda cheese, coarsely shredded
4.5/5 (2 Votes)

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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 (7 Votes)

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This Mexican soup was rated 5 stars because it's quick and packed with flavor

  • 1 pound tomatillos
  • 6 cups Brown Chicken Stock
  • 2 cups chopped onion
  • 3 pounds chicken breast halves, skinned
  • 4 garlic cloves, chopped
  • 2 jalapeño peppers, seeded and quartered
  • 1 (30-ounce) can white hominy, drained
  • 1 teaspoon salt
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup reduced-fat sour cream
  • 8 lime wedges
4.4/5 (7 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 (11 Votes)

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Perfect blend of flavors with the tomatillos, jalapeño peppers, onion and avocado

  • 6 to 8 tomatillos, peeled, washed and roughly chopped
  • 2 to 3 serrano or jalapeño peppers, roughly chopped, removing seeds is optional for a more mild salsa
  • 1/4 of a white onion, chopped
  • 2 large avocado
  • Handful of washed cilantro (I like a lot of cilantro for this recipe)
  • Juice of 1 large lime
  • Salt to taste
  • Optional: Fresh minced garlic
4.4/5 (11 Votes)

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Coarsely shred zucchini (you should have about 1 cup shredded zucchini); drain on several layers of paper towels, p...

  • 1 large zucchini (8 ounces)
  • 2 eggs, lightly beaten
  • 2/3 cup all-purpose flour
  • 1/3 cup chopped green onions
  • 2 teaspoons cumin seeds, crushed
  • 1 teaspoon dried Mexican oregano or dried oregano, crushed
  • 1/2 teaspoon salt
  • 1 cup cooked fresh or frozen whole kernel corn
  • 2 to 4 tablespoons vegetable oil
  • Tomatillo-Cilantro Sauce (recipe under directions) or 2 cups purchased tomatillo salsa
4.3/5 (12 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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1. In a large, deep skillet, heat the oil over medium-high heat

  • 1 tablespoon canola or grapeseed oil
  • 1 small white onion, half of the onion finely chopped, the other half thinly sliced
  • 1 jalapeño, finely chopped (seeded for less heat)
  • 2 garlic cloves, very finely chopped
  • 1 cup chicken broth
  • 2 cups store-bought tomatillo salsa
  • 1/2 teaspoon kosher salt, plus more if needed
  • 1 1/2 cups roughly chopped fresh cilantro leaves, divided
  • 7 cups thick-cut tortilla chips (preferably fried fresh or from your favorite Mexican restaurant)
  • 3 radishes, thinly sliced
  • 1/2 cup crumbled cotija cheese
4.4/5 (5 Votes)

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Preheat oven to 400 degrees F

  • 1 pound cooked chicken breast, shredded
  • 1 (3-ounce) package cream cheese, softened
  • 3 garlic cloves, chopped
  • 2 cans chopped green chilies
  • 8 to 10 green onions, chopped and divided
  • 3 cups fresh baby spinach
  • 2 cups Tomatillo Salsa, divided
  • 2 cups Pepper Jack cheese, shredded and divided
  • 1 cup cilantro, chopped, divided (optional)
  • 6 to 8 tortillas
4.3/5 (6 Votes)

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For the dry rub and ribs: Combine the paprika, cumin, salt and pepper in a small bowl

  • Dry Rub and Ribs:
  • 3 tablespoons Piment D'Esplette, hot paprika, marash chili, or a combination of the three
  • 3 tablespoons ground cumin
  • 2 tablespoons salt
  • 1 tablespoon freshly ground black pepper
  • 4 pounds pork baby back ribs
  • Tomatillo Glaze:
  • 1 small onion, diced
  • 3 tablespoons pork or duck fat
  • 10 cloves garlic, chopped
  • 10 tomatillos, husked, washed and roughly chopped
  • 3 serrano chiles, sliced
  • 1 large bunch fresh cilantro, roughly chopped
  • 2 to 3 tablespoons maple syrup
  • Salt and freshly ground black pepper
4.3/5 (6 Votes)

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