enchiladas verdes
hi friends, lovers + people probably related to me —
101 — the party was so lovely & fun & i’ve had an emotional hangover for dayz about it. thank you all so much for coming, let’s do it again sometime (did i panic several times about what to wear or what would happen if no one showed up, of course — stars they’re really just like us). also sent the disposables to get developed, counting down the dayz till their arrival!
unsure why my brain is wired to want $300 dollar sneakers, but i would like that part paused until i have substantially more eff you money
sometimes i pretend my kitchen is a tex-mex restaurant pt. who knows what
post pasta cake testing — i had a nice little weekend with molly in the burbs. the first night we were too hungry to cook so we went to los and discussed what we were going to make the next day. enchiladas of course. but not these ones rather new ones more springy ones, still cozy but a lil brighter! but first we had to make snacks to eat while cooking so we did a lil chips & guac moment. then we got started, law & order on low volume in the background of course.
ingredients
several tomatillos (6-10 depending on size)
3 jalapeños
2 serrano peppers
4 large cloves of garlic
3 bunches of cilantro
6 limes
2 white onions
salt & pepper
chicken thighs
cotija
scallions
radishes
sour cream
chihuahua cheese
corn tortillas
olive oil
steps
1st peel your tomatillos and wipe them off a lil they will be a bit sticky. then add them to a pot with 2 jalapeños & 2 serranos (i just cut off the ends of these), 4 cloves of peeled garlic, and 1 quartered white onion. cover with a generous amount of water and lil salt — let these boil till every thing is tender and the tomatillos have lost their vibrant green color. once this happens — drain the water & blend together with 2 bunches of cilantro, some salt & pepper & a shit ton of lime juice. adjust to taste — set aside.
2nd in a dutch oven or other heavy bottom pot — drizzle a lil olive oil and drop your chicken thighs in with some salt & pepper — let them get a lil color, and then pour about a lil less then half of the salsa verde & some water. cover and turn the heat on low — these will take about 35-45minutes to become shreddable. while this happening prep the toppings, thinly slice the radishes, the scallions, the leftover jalepeño, chop the remaining onion, the cilantro, quarter some limes, crumble the cotija. molly & i during this time also doctored up a lil can of refried beans with some chilis in adobo and garlic (you don’t have to but they are v. delicious & easy).
3rd okay the chicken now is so tender & fall apart, make sure it is really shredded, turn off the heat — then stir in a generous amount of chihuahua cheese till it is a bit sticky & easily spoonable of a filling. this is where having a molly is important (not my molly ofc, but another one, teamwork makes it go a lil faster & it’s more fun). we’re going to spoon a lil of the salsa verde on the bottom of a large baking dish (not unlike one you’d make lasagna in) then we’re going to microwave a stack of corn tortillas till they are a bit more flexible. dip into the remaining salsa verde, spoon the filling in and roll it up placing it seam side down. repeat till all the chicken is gone. cover the enchiladas with the rest of the salsa verde & cover that with the chihuahua cheese. bake in the oven at 375 till all the edges are bubbly & then the center is hot. if you want (like we did), broil it a bit towards the end for a nice burnished top.
4th this is the hard part, wait for about 10-15 minutes for this to set. get out all your toppings, crack open a nice topo chico. cut molly a corner, cut yourself a corner. go wild with the toppings. learn all the high school drama + talk about life. feel v. comforted & nourished by the combination of cheese, chicken & salsa verde.
particularly good things i consumed recently
peanut park — go with the famdamnily, order lots of things but especially a lil margherita pizza as an appetizer to go with your chicory cae sal, the calamari & the meatballs. then get a couple of pastas + the chicky parm. optional not optional stopping for a swirl cone @ the freeze on the way home.
the lemon by s.e. boyd — smart, biting, acidic(ly) funny, 9/10 — definitely recommend
6 episodes of new tv (saint x & love + death) — will i finish either of these shows before returning to my comfort watches of new girl x law & order too soon to tell. i am keeping up with succession of course, also in the market for a ludicrously capricious bag for work if you have any recs. been looking @ this one.
finally caught up on my backlog of longform journalism i want to read, some particularly good highlights are here, here, & here. also not backlogged but the “it” girl spread in the cut — is a nostalgia trip, both content & writing wise — in a
v. complimentary way it feels like the way i felt when reading heyday nylon mag.
woke up v. early on a saturday and lounged in bed till 7 reading silly articles on my phone then rode my bike to green city farmers mkt, secured some ramps, some asparagus, tulips just because, & some fun zesty lettuces
currently consuming
a quiet sunday morning while the city is still sleeping before i do all the things today: run, grocery store, target, drop books @ library, wine tasting @ diversey, clean out closet?!, make delicious things. 1
as always,
mk
i’m aware this list is a tad ambitious - so lets say if we get to the closet cleanout we’re an overachiever, i was supposed to it saturday but that obviously didn’t happen