Tomatillo recipe served on a plate, by Mercadito
Oct 23 2026
Restaurants›Mercadito›Tomatillo Recipe

Tomatillo Recipe

Inspired by Mercadito
Time40m
Serves4

grilled tomatillo, serrano, onion, cilantro, garlic

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Ingredients

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Tomatillo Salsa (for burritos)

Burrito Assembly

Method

Tomatillo Salsa (for burritos)

  1. 1

    Prepare ingredients

    Husk and rinse the tomatillos thoroughly to remove the sticky residue. Dry them with a towel. Peel the garlic and halve the onion if not already halved. Remove stems from serranos; leave seeds if you want more heat, remove for milder salsa.

  2. 2

    Grill or pan-sear

    Heat a cast-iron skillet or grill over medium-high heat. Brush tomatillos, serranos, onion halves, and garlic lightly with 1 tsp vegetable oil. Place tomatillos and onion cut side down, serranos and garlic (in skin) alongside. Grill or sear until charred and softened, about 4–6 minutes per side for tomatillos and 2–4 minutes for serranos and garlic; onion should be translucent and charred at the edges. Alternatively, broil on a sheet pan 4–6 inches from the element for 6–8 minutes, turning once.

  3. 3

    Peel garlic and cool

    If the garlic was roasted in skin, allow it to cool slightly then squeeze out the softened cloves. Let the tomatillos and serranos cool 3–5 minutes so you can handle them safely.

  4. 4

    Blend the salsa

    In a blender or food processor combine the charred tomatillos (quartered if needed), charred serranos (trim stems), charred onion (coarsely chopped), peeled garlic cloves, cilantro leaves, lime juice, 1 tsp kosher salt, and 1/4 tsp black pepper. Pulse until mostly smooth but still slightly textured. If the salsa is too thick, add up to 2 tbsp water to reach a spreadable consistency.

  5. 5

    Adjust seasoning and cool

    Taste and adjust salt, lime, or serrano heat as desired. Transfer salsa to a bowl and refrigerate for at least 15 minutes to let flavors meld (salsa can be made up to 3 days ahead and stored in an airtight container).

Burrito Assembly

  1. 6

    Warm tortillas

    Warm tortillas in a dry skillet over medium heat 20–30 seconds per side, or wrap in foil and heat in a 300°F (150°C) oven for 10 minutes. Warmed tortillas fold more easily and are less likely to tear.

  2. 7

    Layer fillings

    Lay one warm tortilla flat. Spread 2–3 tablespoons of the tomatillo salsa down the center. Add 3/4 cup cooked protein, 1/2 cup rice, 1/4 cup black beans, a handful (about 1/4 cup) of shredded cheese if using, and any cooked vegetables. Top with lettuce and a tablespoon or two of sour cream or crema if desired.

  3. 8

    Fold burrito

    Fold the short sides of the tortilla inward, then fold the bottom edge up over the filling and roll tightly toward the top edge to form a sealed burrito. If necessary, grill the seam side down in a hot skillet for 1–2 minutes to seal and create a light crust.

  4. 9

    Serve

    Slice in half if desired and serve immediately with extra tomatillo salsa on the side for dipping.

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