15 Delicious Ways to Use Tomatillos Any Time of Day
updatedabout 2 hours ago
Tomatillos are like a gift. It’s a tart green fruit that’s sometimes confused with an unripe green tomato , wrapped in a crinkly husk. Peel the wrapping away and you’re left with a world of possibility.
If the first thing you think of when you see tomatillos is salsa verde , we don’t blame you. Us too! Not only is it totally irresistible, but it’s also super versatile; it’s the perfect spread to take sandwiches to the next level and a must for enchiladas. Don’t limit tomatillos to just salsa verde, though — they’re capable of so much more! They can give a standard plate of huevos rancheros a delicious facelift, add huge flavor to soups, and transform a pork tenderloin.
While tomatillos are available year-round, their peak season is right now. To help you take full advantage, we’re sharing 15 delicious ways to use these green gems for breakfast, lunch, dinner, and happy hour!
Breakfast
Tomatillos can help bring so much variety to the morning table. Use them as the base for a green shakshuka, embrace breakfast nachos and enchiladas, or simply use your favorite tomatillo dip as a spread for breakfast sandwiches.
This enchilada recipe skips the premade canned sauces in favor of a homemade variety with a vibrant, smoky punch. Made with roasted tomatillos, serrano chile, garlic, cilantro, and onion, it is refreshingly tart and spicy.
Does it get better (or simpler) than nachos for breakfast? Even the salsa verde is pretty darn simple; all you need are a few fresh ingredients and a food processor.
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Salsas and Dips
You obviously can’t talk about tomatillos without talking about salsa verde. Definitely make a batch or two, or try a twist on the dip.
If you have the traditional Mexican gear — comal, molcajete — use them. If not, you can still make something pretty spectacular with a toaster oven, broiler and blender.
One of the best things to make with tomatillos is chile verde. It’s the green cousin to your usual pot of chili that’s filled with shredded pork instead of beef and beans.
This New Mexico pork and green chile stew is the perfect candidate to make on a lazy Sunday and then live off of the rest of the week. It’s spicy, savory, and hearty, and just when you think it can’t get any better, it does!
Posole is traditionally a slow-cooked dish, but this 30-minute version is still an absolute winner. It’s so satisfying and makes for a great last-minute dish on a busy weeknights.
In Mexico, tamales of pork and chicken are most traditional, but vegetarian tamales made of beans, cheese with rajas (or chile strips), and mushrooms are more popular than ever.
Spicy, smoky shrimp and a homemade tomatillo salsa combine in these flavor-packed summer tacos.
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Cocktails
Tomatillos might seem like an odd addition to a cocktail or dessert, but their tart, bright flavor is actually perfect blended into a happy hour concoction or after dinner treat.
Think of this as a green version of a traditional tomato-based Michelada, made with avocado tomatillo salsa and served in a pitcher with chilled beer mugs rimmed with salted coriander.
Boca negra cake got its name because, once you dig in, your mouth will be covered in luxurious chocolate. The tomatillo sauce may seem unusual, but the smokiness of the chipotles gives an incredible depth to this scrumptious dessert.
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