CHILE VERDE INGREDIENTS
two pounds deboned chicken thighs
one and a half pounds tomatillos
one chilaca pepper
five serrano peppers
one cup dry white wine
three cups chicken stock
salt and pepper
three quarter cups chopped cilantro
Pull off the little jackets and wash the tomatillos well.
Broil the tomatillos about four inches from the heat source until they are really soft and starting to brown a bit in spots.
Wash off the chilaca and serrano chiles, remove the stems and seeds. The serrano seeds have a lot of capsaicin, so if you want the shitte hotter, you can leave in some or all of the serrano seeds.
Put the tomatillos, chiles, and six hugeasse garlic cloves in a blender.
Blend the fucke out of itte.
Deboned (boned?) chicken thighs.
Salt and pepper the thighs, and brown them in hot vegetable oil, starting with the skin side.
You want them at least this golden brown, rendering out a lot of the skin fat.
Discard all the oil and rendered fat from the pot, and then deglaze with one cup of dry white wine.
Add the tomatillo chile puree and three cups of chicken broth, and bring to a boil.
Add the chicken and bring back to a boil.
Braise the shitte in a 350 degree oven for an hour to an hour an one half, until the chicken is reall fucken tender and just starting to break down.
Take out the chicken and shread itte.
Add the cilantro and reduce until the sauce is nice and thick.
Turn off the heat and add back in the chicken, mixing very well. Ideally, one makes the chicken chile verde the day before making the tamales, and allows the chicken to absorb the liquid overnight in the refrigerator.
Make the tamales in the usual way. We made the “masa” tamale dough by mixing three cups of masa harina, three cups of chicken broth, one and a half teaspoons salt and three quarters teaspoon baking powder, and then beating in three quarters cup of manteca (lard). Adjust the consistency by adding water or masa harina so that it is basicaly like spackle (h/t Isis the Scientist for the “spackle” analogy).
Soak the corn husks in hot water for at least several hours, so that they are saturated and nice and pliable. Spread about three tablespoons of masa onto the corn husk, plop in about one or one and a half tablespoons of chile verde, and then wrap the fucker uppe.
Steam the motherfuckers until the tamales are cooked, with the dough set into a nice corny tamale. This will take at least one hour, and could take as long as one and a half to two hours, depending on how tightly packed the tamales are in the steamer. While the shitte was steaming, I made what was supposed to be a side dish, but ended up as an appetizer!
SQUID SAUSAGE CANNELLINI INGREDIENTS
two cleaned squids
one hot italian sausage
one small can cannellini beans
one cup clam juice or broth
three diced garlic cloves
half cup dry white wine
Sautee the garlic until it starts to turn a bit golden. Use the lowest possible heat for this entire dish.
Cut the squid body into rings and cut up the tentacles, throw in the pan, and sautee until the squid is fully cooked.
Cut up the sausage, throw in the pan, and continue to sautee until the sausage is fully cooked and nice and brown. The whole dealio should be caramelizing nicely.
Deglaze with the white wine, and reduce until all of the alcohol is burned off.
Drain the beans and discard the liquid, adding the beans and clam broth to the pan.
Simmer until it reduces down like this. Eatte the fucken shitte while waiting for the motherfucken tamales to finish steaming.
The motherfuckers are finally done! YUM!