I've only ever used tomatillos in salad dressing, but I was excited to give them a chance to star. I adapted a recipe from EatingWell 500-Calorie Dinners Cookbook when I read that tomatillos are great charred. The cookbook had a charred tomato salad, so I made it into a charred tomatillo salad.
1 lb tomatillos (smaller is better, I'm told)
2 tsp + 3 Tbps extra virgin olive oil, divided
1 tsp salt
1 tsp pepper
1/2 tsp chili powder (I omitted this)
2 Tbsp lemon juice
2 Tbsp balsamic vinegar
2 14-oz cans chunk chicken
1. Bring about 1" of water to boil in a large pot. Add broccoli and cook until crisp-tender, about 5 minutes. Drain and rinse with cold water; set aside.
2. Peel off leaves and rinse them. Toss with 2 tsp olive oil. Cook in a heavy pan over high heat until charred. Remove from heat and quarter. Do not clean the pan.
3. Heat remaining oil in the pan over medium. Add salt, pepper, chili powder, lemon juice and balsamic vinegar (watch out for spatter when adding liquid). Stir, scraping up any brown bits.
4. Break up chicken, and combine tomatillos, broccoli, and chicken. Pour pan sauce over. Serve warm or cold.
This was kind of acidic for me. If you like tomatillo flavor, you might like this, but we . . . didn't.