This homemade tomatillo salsa is made from roasted tomatillos and is fantastic by itself as a salsa, or can be used to make the most delicious tacos ever!
You know how there are those ingredients that you are intrigued by and have probably walked by 100 times in a grocery store? For me, one such ingredient is/was tomatillos-known as a Husk Tomato or Mexican Husk Tomato.
I’ve always enjoyed tomatillo salsa at Mexican restaurants (I looove Mexican food) and always thought to myself ‘I wish I could make this at home.’ But I never saw tomatillos in the grocery store. That all changed a few weeks ago when I feel like I kept seeing them pop up everywhere!
I’m talking about seeing them everywhere from the grocery store (next to the tomatoes) to the little grocery section at Target or Walmart! EVERYWHERE!
Come to find out that tomatillos are in season in late fall/early winter, right around the same time that root vegetables and squash are in season. They look like a little green tomato and have a husk or skin around them (as the tomatillo ripens the husk opens and turns brownish).
And of course in my excitement I couldn’t just buy 1 or 2 tomatillos, no, I had to buy something like a dozen (plus) tomatillos! Well worth it if you ask me, because I’ve been making delicious dishes with the tomatillos, my favorite of which is roasting the tomatillos with a poblano pepper and an onion and then turning it into a salsa.
The salsa is great all by itself. Hand me a bag of tortilla chips and some tomatillo salsa and I’m good to go for dinner!
But of course it can be kicked up a notch. I ended up putting some tomatillo salsa (I mean, I did have multiple batches of salsa with all my tomatillos) in a crock pot with some chicken breasts an orange pepper and slow roasted it. The end result was deliciously shredded tomatillo chicken and pepper slices that just so happened to work perfectly on tacos!
It is slightly embarrassing how many times in the last few weeks that we’ve had these tacos for dinner. Well, I take that back, I love tacos so I’m not embarrassed at all. The real question is why aren’t you having more tacos? See how I turned that around on you? lol.
But in all seriousness, these are my new favorite tacos. The tacos are made with the shredded chicken that has been deliciously cooked with the tomatillo salsa and a sliced up orange bell pepper, and then they are topped with a little bit of cheese, cilantro and sour cream. Sooo delish!
Have you ever had tomatillo salsa?
Homemade Tomatillo Salsa and Tacos
- For the tomatillo salsa -
- 6-8 to matillos husks removed, cored, and cut into 4s
- 1 Medium-large onion cut into large chunks
- 1 Poblano pepper seeded and cut into chunks
- 2-3 Tbs Extra Virgin Olive Oil
- 1 tsp each oregano salt, garlic salt
- For the chicken-
- 3 Chicken breasts
- 1-2 Cups tomatillo salsa
- 1 Orange bell pepper sliced (any color bell pepper is ok)
- For the tacos-
- 6-10 Corn Taco Shells
- Shredded tomatillo chicken and peppers
- Shredded cheese I used Mexican blend shredded cheese
- Cilantro finely chopped
- Sour cream I usually mix 2 tbs sour cream with 1 tsp water to make it so that I can drizzle it over the tacos and it's not just one blob
- For the tomatillo salsa- Line a baking sheet with aluminum foil and preheat oven to 350.
- Put sliced tomatillos, onion, and poblano pepper in a bowl and stir a few times, add oregano, salt, and garlic powder and then pour in olive oil and stir so that everything is covered with olive oil. Spoon contents of the bowl onto the lined baking sheet and bake for 30-45 min until the onions are slightly browned on the outsides. Remove from oven and allow to cool for 10 minutes, then put the contents of the baking sheet (minus the aluminum foil of course) into a food processor and pulsate until desired consistency is reached (I like mine smooth and not chunky.)
- For the chicken and bell pepper- In a cockpot put the chicken, sliced bell pepper and tomatillo salsa (you want the salsa to coat the chicken and peppers, you could always add a little water if you don't have enough salsa.) Cook on high for 2.5 hours, and then shred the chicken with two forks.
- For the tacos- To assemble the tacos set up the taco shells on a plate, then stuff each taco with some shredded chicken and peppers, then top with a little shredded cheese and cilantro and drizzle sour cream over tacos, then enjoy!!