15 Delicious Ways to Use Tomatillos

A simple combination of tomatillos, garlic, cilantro, chile pepper, and onion turns into a vibrant and tart salsa. Serve it with crunchy thick-cut tortilla chips, or spoon some over homemade tamales.

Baked in creamy salsa verde sauce and topped with gooey Oaxaca cheese, these chicken enchiladas are unbelievably delicious. Serve them with restaurant-style Mexican rice and refried beans.

Chicken thighs are tossed with a blend of peppers and cinnamon. Paired with a quick and fresh salsa verde will make you wonder why this type of chicken taco is not more commonly served across all taquerias.

The freshest enchilada sauce you’ll ever taste comes together in just 30 minutes. This recipe uses tomatillos, a small husk-covered green tomato with a bright and tangy flavor profile, and serranos or jalapeños.

Take advantage of in-season tomatillos, poblano and serrano chilies, and herbs with this smoky tomatillo version of shakshuka.

Chicken thighs are covered in a super flavorful salsa verde. Serve them with arroz rojo or your favorite grain on the side.

Spicy, smoky shrimp and a homemade tomatillo salsa combine in these flavor-packed tacos.

A saucy combination of cheese and french fries with obligatory crudités for freshness, these fries encapsulate the key components of a game day spread into one dish.

With tomatillos, jalapeños, poblanos, cilantro, oregano, and pork shoulder, this slow cooker chili this pleasantly spicy and surprisingly fresh.

Add a spoonful of smoky, roasted tomatillo sauce to your plate and your weeknight dinner instantly becomes a lot more exciting. Blended together with tangy tomatillos, poblano pepper, and a pop of garlic, this everyday sauce hits your tongue with punchy flavor that’s just the right balance of sweet and smoky, with a hint of heat.

Chalupas consist of a small corn tortilla that's fried, then topped with a smear of homemade salsa. The chalupas are then topped with pulled pork or shredded chicken or beef and garnished with a bit of fresh cilantro and chopped onion.

The backdrop for these chochoyotes is a pistachio pipián, a variation of a green mole that comes together almost as quick as making salsa — except with the complexity of a long-cooked mole.

Pork shoulder is rendered into supple, tender meat after a slow simmer in a sauce of roasted tomatillos, peppers, cilantro, and oregano. The resulting meat and sauce can be poured over rice or tucked into a tortilla. While the salsa verde requires a little prep work up front, the rest of the cooking is hands-off, thanks to the trusty slow cooker.

Boca Negra cake, named because once you dig in, your mouth will be covered in luxurious chocolate. The tomatillo sauce and chipotles add such incredible depth to this scrumptious dessert.