8 Delicious Ways to Use Tomatillos + Huevos Divorciados

This Tomatillo Recipes post was sponsored by Ralphs, all opinions however are my own. Thank you for supporting the brands that make this blog possible! 

If you have a weakness for green salsa, you may be a tomatillo lover and not even know it.  Tomatillos are essential to many Mexican food recipes and were first cultivated by the Aztecs centuries ago. The name might not be familiar but I’m sure you have seen them, they are the green (or sometimes purple) tomato-looking fruit that are wrapped in a crinkly paper husk. Tomatillos—while they may look like a tomato—have actually nothing to do with tomatoes but are in the same family as the cape gooseberry and have the tartness to prove it. Tomatillo recipes provide that addictive bright contrast to many Mexican food recipes.

How To Buy and Prep Tomatillos

When buying tomatillos, look for firm-fleshed fruit with no bruises or browned spots. The best tomatillos are on the smaller side, about the size of a ping pong ball, the bigger they are the more bitter they tend to be. Ralphs always has a beautiful selection of tomatillos as well as cilantro, jalapeños, and everything else I need to make my favorite Mexican recipes.

To cook with tomatillos, remove the papery husk and give them a rinse under cold water.  They don’t need to be peeled or seeded and can be eaten raw or cooked. Their tart flavor can be used to bring a tangy zing to everything from salsas to soups and slowly braised meat dishes. I wouldn’t be one of the best Mexican food blogs without plenty of tomatillo recipes to share. Here are my favorite ways to cook with tomatillos.

8 Insanely Delicious Tomatillo Recipes

Tomatillo Avocado Salsa

In Salsa (Keep this handy for all your Cinco de Mayo Recipes):

• Tomatillo Avocado Salsa
• Charred Tomatillo Salsa
• Tomatillo Salsa Crudo

In Soup

• Caldo de Res {Mexican Vegetable Beef Soup}

Green Chilaquiles with Fried Eggs

For Breakfast

• Green Chilaquiles with Fried Eggs

Slow Cooker Carne Adobada

Tomatillo Recipes For Dinner

• Peach Mole with Grilled Chicken and Chayotes
• Slow Cooker Carne Adobada
• Turkey Tinga Sopes

Many Mexican food recipes rely heavily on tomatillos and Huevos Divorciados or Divorced Eggs is surely one of them. The two eggs are usually separated by a sea of green (tomatillo) salsa and a smooth red salsa but I’m tapping into my love affair with beets and made a roasted beet relish instead. It’s still green and red, the huevos have in no way gotten back together and we all get to pack a few more veggies into breakfast—Yay for us!!

This tomatillo salsa is a bit different from the other versions mentioned above. The addition of Greek yogurt takes it to a completely different place,  it adds a creaminess that is such a perfect counterpoint to the tart nature of tomatillos that I can’t believe I have never made tomatillos salsa like this before.

I piled the whole thing on a plate of fried tahini breakfast potatoes which are a creation of my friend Susana. A spoonful of tahini melts into the potatoes as they fry, coating them in a glorious sesame bath. The extra oil makes them super crispy and golden. Save this one to kick off your May 5th celebrations, it’s one of my favorite Cinco de Mayo recipes.

Huevos Divorciados with Creamy Tomatillo Salsa & Roasted Beet Relish

Huevos Divorciados: 2 eggs smothered in creamy tomatillo salsa & roasted beet relish on fried tahini breakfast potatoes.

• Author: Kate Ramos
• Prep Time: 30 mins
• Cook Time: 1 hour
• Total Time: 1 hour 30 mins
• Yield: 2-4 servings 1x

Scale 1x2x3x

Ingredients

For the Tomatillo Salsa:

• 2 pounds tomatillos, husks removed and rinsed
• 1 small yellow onion, quartered
• 2 cloves garlic, unpeeled
• 2–3 jalapeños, stemmed and cut in half (add as many or few jalapeños as you like depending on how spicy you want the salsa to be)
• 1 tablespoon olive oil
• 1 cup cilantro leaves
• 1/2 cup Greek yogurt

For the Beet Relish:

• 4–6 small beets, trimmed and washed
• 2 tablespoons olive oil, divided
• 1 jalapeno, stemmed and minced (seeds removed if you’d like it less spicy)
• 1 clove garlic, minced
• 1 tablespoon minced cilantro
• 1 tablespoon orange juice
• 1 tablespoon lemon juice

For the Tahini Potatoes:

• 2 tablespoons olive oil
• 1/2 yellow onion, diced
• 4 small Yukon gold potatoes, peeled and diced
• 1 clove garlic, minced
• 1 tablespoon tahini paste
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin

For the Eggs:

• 2–4 tablespoons olive oil
• 2–4 large eggs
• Crumbled queso fresco, optional

Instructions

To Make the Tomatillo Salsa:

1. Heat oven to 425°F and arrange rack in the upper third of the oven.
2. Combine tomatillos, onion, garlic, and jalapeños on a baking sheet. Drizzle with olive oil and season with salt. Toss to coat.
3. Roast veggies until softened and brown, about 20 minutes.
4. Transfer veggies to a blender (removing the skin from the garlic first), add cilantro and yogurt and season with salt (I used 2 teaspoons) and blend until smooth. You might need to do this in two batches depending on the size of your blender.
5. This will make a lot more salsa than you’ll need but extra salsa is never a bad problem to have.
6. Keep oven on to roast the beets.

For the Beet Relish:

1. Place beets in a baking dish and drizzle with 1 tablespoon of the olive oil. Season with salt and cover with foil. Roast beets until they can be easily pierced with a knife, about 30-40 minutes. Let cool.
2. Peel beets by rubbing the skin off with a paper towel or a pairing knife then cut into small dice.
3. Combine beets with remaining relish ingredients and toss to combine. Season with salt to taste.

For the Potatoes:

1. Heat oil in a cast iron skillet or nonstick frying pan over medium-high heat. Add onion and potatoes and season with salt.
2. Cook, undisturbed a few minutes then add remaining potato ingredients and stir until tahini has coated the potatoes. Reduce heat to medium-low, cover and let cook, stirring occasionally until potatoes are tender, about 8-10 minutes. Remove from heat and keep covered.

For the Eggs:

1. I like to fry my eggs one at a time. Heat 1 tablespoon of olive oil per egg in a medium nonstick frying pan over medium-high heat. Once oil is shimmering crack the egg into the middle of the oil. Season with salt and black pepper. Turn off heat and let cook, undisturbed 1-2 minutes. Flip if you want an over easy egg and finish cooking to your liking. Repeat with remaining eggs.

To Serve:

1. Divide potatoes between 2-4 plates, depending on how many you are serving. Place 2 eggs on each plate and top each egg with the different salsas. Sprinkle a little queso fresco over the top if you want, serve immediately.

Notes

To make both salsas at the same time, roast the tomatillo salsa vegetables on one rack and the beets on another rack in the oven simultaneously.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Knowing that this recipe worked for you is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

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