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Tomatillos

Explore 53 recipes, 1 article, 1 gallery, 11 videos, and more

Chicken Enchiladas with Salsa Verde

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Ancho Barbeque Oysters With Salsa Fresca Part 1

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Delicious Chicken Enchilada's with Verde Salsa

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Salsa de Arbol

Time:35 mins
Other Ideas:
Chile de arbol, Salsas
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Chicken and Green Salsa Tamales

Ingredients
  • 15 large dried corn husks, plus more for cooking
  • 1 cup lard, unsalted butter, or shortening
  • 2 teaspoons coarse salt
  • 3 cups store-bought masa harina
  • 1 3/4 cups homemade or low-sodium store-bought chicken stock, heated
  • 3 medium tomatillos, papery skins removed
  • 2 to 3 jalapenos, stems removed
  • 1 clove garlic
  • 2 tablespoons cilantro
  • 1/2 small onion
  • 1 extra-large (3/8-ounce) cube chicken-flavored bouillon (such as Knorr)
  • 1 tablespoon canola oil
  • 2 cups shredded, cooked chicken
  • 1 russet potato, peeled and cut into 12 2-by-1/2-inch strips
  • Mozzarella cheese, cut into 12 2-by-1/2-inch strips
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How to Make Chicken and Green Salsa Tamales

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Lump Crabmeat Guacamole

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Chicken Enchiladas Verdes

Ingredients
  • 1 1/2 pounds bone-in chicken breast halves, skin removed
  • 1/2 medium white onion, halved crosswise
  • 1 whole garlic clove
  • 1/2 teaspoon coarse salt
  • 2 cups loosely packed fresh cilantro
  • 1 1/2 pounds tomatillos, husked and rinsed
  • 1 jalapeno chile
  • 1 poblano chile
  • 8 six-inch corn tortillas
  • 2 ounces reduced-fat Monterey Jack cheese, grated (about 1 cup)
  • 1/2 cup sour cream, thinned with 2 tablespoons water
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Corn-Stuffed Poblano Chiles

Ingredients
  • 6 fresh poblano chiles
  • 8 ounces boneless, skinless chicken breast
  • 2 garlic cloves, lightly crushed
  • 5 small tomatillos (about 7 ounces), husks removed
  • 1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish
  • 2 tablespoons fresh lime juice (from 1 to 2 limes)
  • 1 3/4 teaspoons coarse salt
  • 1 tablespoon olive oil
  • 2 1/2 cups fresh corn kernels (from about 5 ears of corn)
  • 2 ounces fresh goat cheese, crumbled
  • Freshly ground pepper, to taste
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