18 Flavorful Dinner Recipes with Tomatillos You Need to Try
Tomatillos are often overlooked in favor of their more famous cousin, the tomato. But these green husked fruits (yes, they’re a fruit!) pack a punch when it comes to flavor and versatility. With their tangy, slightly sweet taste and firm texture, tomatillos can be used in everything from salsas and soups to main dishes and desserts. And the best part? They’re incredibly easy to work with! Simply roast or sauté them to bring out their natural sweetness, then blend into sauces or chop up for added flavor.
In this article, we’ll explore 18 mouth-watering dinner recipes that showcase the humble tomatillo in all its glory. From classic Mexican dishes like enchiladas and tacos, to hearty stews and casseroles, there’s something for everyone. So whether you’re a seasoned cook or just starting out, get ready to fall in love with the tomatillo!
Tomatillo Chicken Enchiladas
Tomatillo Chicken Enchiladas Recipe Summary:
Experience the bold flavors of Mexico with this delightful dish that combines tender chicken, roasted tomatillos, and creamy enchilada sauce.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into strips
– 2 medium tomatillos, husked and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 8-10 corn tortillas
– 1 cup enchilada sauce (homemade or store-bought)
– Shredded cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F.
2. Roast the tomatillos on a baking sheet for 15 minutes, or until charred and soft.
3. In a skillet, sauté the chicken with onion, garlic, cumin, paprika, and cayenne pepper until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble enchiladas by placing a spoonful of chicken mixture onto a tortilla, rolling it up, and placing seam-side down in a baking dish.
6. Pour enchilada sauce over the rolled tortillas and top with shredded cheese (if using).
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Roasted Tomatillo and Pork Stew
Experience the rich flavors of Mexico with this hearty and comforting stew, featuring roasted tomatillos and tender pork.
Ingredients:
– 1 lb boneless pork shoulder or butt, cut into 2-inch pieces
– 4-6 tomatillos, husked and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 cup chicken broth
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the tomatillos on a baking sheet lined with parchment paper, drizzled with olive oil, for 15-20 minutes or until softened.
3. In a large Dutch oven, heat olive oil over medium-high heat. Add pork and cook until browned, about 5 minutes.
4. Add onion, garlic, cumin, smoked paprika, salt, and pepper to the pot. Cook until the onion is translucent, about 5 minutes.
5. Add roasted tomatillos, chicken broth, and browned pork to the pot. Bring to a boil, then reduce heat to low and simmer for 1-2 hours or until the pork is tender.
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 1-2 hours
Grilled Shrimp with Tomatillo Salsa
Elevate your summer gatherings with this flavorful and easy-to-make recipe that combines succulent grilled shrimp with a tangy tomatillo salsa.
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, chopped
– 2 cloves garlic, minced
– Juice of 1 lime
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, place tomatillos, jalapeño, cilantro, and garlic on the grill. Roast for 5-7 minutes, or until tomatillos are soft and slightly charred.
5. Remove from heat and let cool. Peel skin off tomatillos and chop into small pieces.
6. In a bowl, combine tomatillo mixture with lime juice. Stir well.
7. Serve grilled shrimp with Tomatillo Salsa spooned over the top.
Cooking Time: 15-20 minutes
Tomatillo and Beef Tacos
This recipe combines the flavors of tender beef, tangy tomatillos, and crunchy taco shells for a delicious and easy meal.
Ingredients:
– 1 lb ground beef
– 2 medium tomatillos, husked and rinsed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 packet of taco seasoning
– 8-10 corn tortillas
– Vegetable oil for cooking
– Optional toppings: shredded cheese, diced tomatoes, sour cream, cilantro
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add the ground beef and cook until browned, breaking up with a spoon as it cooks.
3. Remove the beef from the skillet and set aside.
4. In the same skillet, add the diced onion and minced garlic. Cook until softened, about 5 minutes.
5. Add the tomatillos to the skillet and cook for an additional 2-3 minutes, or until they start to soften.
6. Stir in the taco seasoning and cooked beef.
7. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble the tacos by spooning the beef mixture onto a tortilla and topping with desired toppings.
Cooking Time: 15-20 minutes
Creamy Tomatillo Pasta
Add a pop of flavor to your pasta dish with this creamy and tangy recipe that combines the sweetness of tomatoes with the smokiness of roasted tomatillos.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, fusilli)
– 2 large tomatillos, husked and rinsed
– 1 cup heavy cream
– 2 tbsp unsalted butter
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley or basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the tomatillos on a baking sheet lined with parchment paper.
3. Roast the tomatillos for 15-20 minutes, or until they’re tender and slightly charred.
4. Cook the pasta according to package instructions. Drain and set aside.
5. In a large skillet, melt the butter over medium heat. Add the roasted tomatillos, heavy cream, and Parmesan cheese. Stir until the sauce is smooth and creamy.
6. Combine the cooked pasta with the tomatillo sauce. Season with salt and pepper to taste.
7. Garnish with chopped parsley or basil leaves, if desired.
Cooking Time: 30-35 minutes
Tomatillo and Black Bean Casserole
Tomatillo and Black Bean Casserole Recipe
A flavorful and nutritious casserole that combines the sweetness of tomatillos with the earthiness of black beans, perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 large tomatillos, husked and chopped
– 1 can black beans, drained and rinsed
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
4. Add chopped tomatillos and cook for an additional 2-3 minutes, or until slightly softened.
5. Stir in black beans, diced tomatoes, and cumin. Cook for 1 minute.
6. In a separate bowl, mix together shredded cheese and chopped cilantro.
7. Pour the bean mixture into a 9×13-inch baking dish and top with the cheese-cilantro mixture.
8. Bake for 20-25 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Serve hot, garnished with additional cilantro if desired. Enjoy!
Tomatillo-Glazed Salmon
Tomatillo-Glazed Salmon Recipe
Summary:
This sweet and tangy recipe combines the flavors of tomatillos, brown sugar, and soy sauce with pan-seared salmon for a unique and delicious dish.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 tomatillos, roasted and chopped
– 1/4 cup brown sugar
– 2 tbsp soy sauce
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, combine roasted tomatillos, brown sugar, soy sauce, garlic, salt, and pepper. Blend until smooth.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Brush both sides with olive oil and season with salt and pepper.
4. Spoon the tomatillo glaze over the salmon fillets, making sure they’re fully coated.
5. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Cooking Time: 12-15 minutes
Tomatillo and Chicken Pozole
Tomatillo and Chicken Pozole Recipe
Summary:
Pozole is a traditional Mexican stew that combines the flavors of tomatillos, chicken, and hominy. This recipe adds a twist by incorporating tomatillos into the broth for an added layer of flavor.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups tomatillo puree (homemade or store-bought)
– 4 cups chicken broth
– 1 cup hominy (dried or canned)
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: lime wedges, shredded cabbage, diced radishes, and sour cream for garnish
Instructions:
1. In a large pot, combine chicken, tomatillo puree, chicken broth, hominy, onion, garlic, and cumin.
2. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 30-40 minutes or until the chicken is cooked through and the flavors have melded together.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with your choice of lime wedges, shredded cabbage, diced radishes, and sour cream.
Cooking Time:
Approximately 1 hour and 15 minutes
Spicy Tomatillo Soup
A flavorful and spicy soup that combines the natural sweetness of tomatillos with a kick of heat, perfect for warming up on a chilly day.
Ingredients:
– 2 large tomatillos, husked and chopped
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 jalapeño pepper, seeded and chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, sauté the onion, garlic, and jalapeño in a little bit of oil until softened.
2. Add the chopped tomatillos, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until the tomatillos are tender.
3. Use an immersion blender or transfer the soup to a blender and puree until smooth.
4. If desired, stir in the heavy cream or half-and-half.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Tomatillo and Corn Chowder
A flavorful and hearty chowder that combines the sweetness of corn with the tanginess of tomatillos, perfect for a cozy evening meal.
Ingredients:
– 2 cups chopped tomatillos (fresh or canned)
– 1 cup frozen corn kernels
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 4 cups chicken or vegetable broth
– Heavy cream or half-and-half (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the chopped tomatillos, cumin, smoked paprika (if using), salt, and pepper. Cook for an additional 5 minutes.
4. Stir in the corn kernels and broth. Bring to a simmer.
5. Reduce heat to low and let chowder cook for 15-20 minutes or until vegetables are tender.
6. Taste and adjust seasoning as needed. If desired, stir in heavy cream or half-and-half to enrich the soup.
Cooking Time: 20-25 minutes
Tomatillo-Stuffed Bell Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of bell peppers with the tanginess of tomatillos and creamy cheese.
Ingredients:
– 4 large bell peppers, any color
– 1 pound fresh tomatillos, husked and rinsed
– 1/2 cup queso fresco or Monterey Jack cheese, crumbled
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a blender or food processor, combine tomatillos, cheese, cilantro, and olive oil; blend until smooth.
4. Stuff each pepper with the tomatillo mixture, filling to the top.
5. Place peppers in a baking dish and cover with aluminum foil.
6. Bake for 25 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes, or until bell peppers are tender.
Cooking Time: 35-40 minutes
Tomatillo and Chorizo Skillet
Experience the vibrant flavors of Mexico with this simple and flavorful skillet recipe, perfect for a quick weeknight dinner or weekend brunch.
Ingredients:
– 1 large onion, diced
– 2 medium tomatillos, husked and rinsed
– 1/2 cup sliced chorizo sausage
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the sliced chorizo sausage and cook until browned, breaking up with a spoon as it cooks.
4. Add the tomatillos, garlic, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 15-20 minutes
Tomatillo and Avocado Salad
A refreshing summer salad that combines the sweet flavors of roasted tomatillos with creamy avocado, all tied together with a squeeze of lime juice.
Ingredients:
– 4 ripe tomatillos, husked and rinsed
– 2 ripe avocados, diced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Place the tomatillos on a baking sheet lined with parchment paper.
3. Roast the tomatillos in the preheated oven for 15-20 minutes, or until they’re soft and slightly charred.
4. In a large bowl, combine the roasted tomatillos, diced avocado, red onion, and chopped jalapeño.
5. Squeeze the lime juice over the salad and sprinkle with salt and pepper to taste.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20 minutes
Tomatillo and Rice Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines sweet bell peppers with savory tomatillos, fluffy rice, and a hint of spice.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked white rice
– 2 medium tomatillos, roasted and diced
– 1 small onion, finely chopped
– 1 minced garlic clove
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large bowl, mix cooked rice, roasted tomatillos, chopped onion, minced garlic, cumin, salt, and pepper.
4. Stuff each pepper with the rice mixture, filling to the top.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Tomatillo and Potato Hash
A flavorful twist on traditional hash browns, this recipe combines roasted tomatillos with tender potatoes for a delicious breakfast or brunch option.
Ingredients:
– 2 large tomatillos, husked and rinsed
– 2-3 medium-sized potatoes, peeled and diced
– 1/4 cup olive oil
– Salt and pepper, to taste
– Optional: garlic powder, chili flakes, or other seasonings of your choice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the tomatillos on a baking sheet lined with parchment paper.
3. Roast the tomatillos for 20-25 minutes, or until they’re tender and slightly caramelized.
4. While the tomatillos are roasting, heat the olive oil in a large skillet over medium-high heat.
5. Add the diced potatoes to the skillet and cook for 10-12 minutes, stirring occasionally, until they’re golden brown and crispy.
6. Once the tomatillos are done, chop them into small pieces and add them to the potato mixture.
7. Season with salt, pepper, and any desired additional seasonings.
8. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 35-40 minutes
Tomatillo and Chicken Quesadillas
Experience the vibrant flavors of Mexico with these creamy, cheesy quesadillas filled with tender chicken and sweet tomatillos.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into small pieces
– 2 medium tomatillos, husked and rinsed
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– 2 large flour tortillas
– 2 cups shredded Monterey Jack cheese (divided)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a skillet, heat the olive oil over medium-high. Add the chicken and cook until browned, about 5 minutes. Set aside.
3. Roast the tomatillos in the oven for 10-12 minutes, or until tender. Peel off the skin, then chop into small pieces.
4. In a large skillet, combine the cooked chicken, roasted tomatillos, cilantro, and jalapeño. Season with salt and pepper to taste.
5. Place one tortilla in the skillet and sprinkle half of the cheese on half of the tortilla. Add the chicken mixture on top, then fold the tortilla in half.
6. Cook for 2-3 minutes or until the cheese is melted and the tortilla is crispy. Flip and cook for an additional 2 minutes.
7. Repeat with the remaining ingredients.
Cooking Time: 20-25 minutes
Tomatillo and Lime Grilled Chicken
Tomatillo and Lime Grilled Chicken Recipe
Add a burst of flavor to your grilled chicken with this simple recipe that combines the tanginess of lime juice, the sweetness of tomatillos, and the smokiness of the grill.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 large tomatillos, husked and chopped
– 1/2 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– Salt and pepper to taste
– Optional: cilantro leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together chopped tomatillos, lime juice, garlic, salt, and pepper.
3. Brush both sides of the chicken breasts with olive oil and season with salt and pepper.
4. Place the chicken breasts on the grill and cook for 5-7 minutes per side, or until cooked through.
5. During the last minute of grilling, brush the tomatillo-lime mixture evenly over the chicken breasts.
6. Remove from heat and garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Tomatillo and Cilantro Rice Pilaf
A flavorful and aromatic pilaf that combines the sweetness of tomatillos with the freshness of cilantro, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 medium tomatillo, diced
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the diced tomatillo and cook for 3-4 minutes or until tender, stirring occasionally.
3. Add the uncooked rice and stir to coat with the tomatillo mixture. Cook for 1 minute.
4. Add the water and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is cooked and fluffy.
5. Fluff the pilaf with a fork and stir in chopped cilantro. Season with salt and pepper to taste.
Cooking Time: 20-22 minutes
Summary
Discover the delicious flavors of tomatillos with these 18 savory dinner recipes! From classic Mexican dishes like Tomatillo Chicken Enchiladas and Tomatillo and Beef Tacos, to creative twists like Grilled Shrimp with Tomatillo Salsa and Creamy Tomatillo Pasta. Also featured are comforting casseroles, hearty stews, and even some healthier options like Tomatillo- and Avocado Salad. Whether you’re in the mood for something spicy or just a light and fresh meal, there’s something on this list to satisfy your cravings.
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