Chile Verde Tamales for Aneesa's Muse
Boil 4 dressed roosters. Reserve the both for mixing up the masa. Pick all the good meet off the carcasses and throw the skin and soft bits into the dog dish.
In three or four tablespoons cooking oil, brown a quarter cup of flour. Slowly wisk in a cup of both to make "gravy."
Remove the skin and seeds from roasted green chile to give about 3 cups of flesh. Wash hands thoroughly, then wash hands again.
Blend chile with three cloves of garlic in just enough water to make a thick slurry.
Add chile slurry and rooster meat to the gravy, salt to taste, and simmer on low while you feed the animals.
Mix masa and broth to acheive a soft paste. Spread a 5 by 8 inch patch of masa, roughly the thickness of a chewy sugar cookie, onto squares of aluminum foil. (Please note that corn husks are either a lot of trouble and. unless you prepare your own, a lot of money.) Spoon a liberal amount of the meat mixture onto the patch. Fold the aluminum square lengthwise until the edges of the patch come together, then seal up the aluminum pouch on all sides.
Poke holes in an aluminum pie tin and place it face down in an 8 or 10 quart stockpot. Repeat for each set of 15-18 pouches. (Please note that a bigger pot will yield uncooked tamales on top.)
Put only enough water in the stockpot to immerse the pie tin and no more.
Layer in the pouches, cover, and raise to a boil. Allow 15 to 20 minutes at a slow boil, ensuring that the pot does not boil dry, then turn off the heat and allow the tamales to coast while everbody takes a bath before dinner.
Freeze leftovers.
