Holy Tuesday’s Spicy Colorado Feast

On Holy Tuesday, as the twelve followed Jesus past the same fig tree from the day before, Peter was struck by what he saw. The tree was completely withered. Christ saw this as an opportunity to teach.

His was a message of faith and forgiveness. This was especially important as Good Friday drew near. Christ knew His opportunity to teach while still among them was short. While the lesson of forgiveness should not be overlooked, there was another lesson to be learned.

From a distance, the fig tree was perfect, full of leaves and standing tall. This was an outward appearance. Upon closer inspection, the tree was barren. It lacked true faith and therefore gave no fruits. It isn’t enough to declare faith, it must be lived. Walk the walk so to speak. Which brings us back to forgiveness.

So often we meet people who claim to be enlightened. This enlightenment has somehow given them the ability to stand in judgement of those not like them. Be it religious enlightenment or political correctness or just suddenly woke, the attitude so often is the same. Often those who feel right in their views lack compassion or understanding. Worse of all, there is no room for forgiveness. Remember the Lord’s Prayer. Forgiveness is achieved when we are willing to forgive those around us. And let’s face it, no one is perfect, we all need forgiveness.

Now more than ever before, accepting differences is so lacking. Perhaps I am wrong, but it seems that those who profess to be liberal, those who profess tolerance, are some of the least tolerant people. When did liberals become so ridged and conservatives become so flexible? The world has turned upside down.

That’s my rant for today. I’d much rather get to cooking. While today is Holy Tuesday, it’s also National Colorado Day. One thing undeniable about Colorado cuisine is the Spicy Mexican influence. Enjoy!

Holy Tuesday’s Spicy Colorado Feast
Spicy Ground Meat Enchiladas
Mexican Style Rice
Skillet Refried Beans

Spicy Ground Meat Enchiladas
1/4 Yellow Onion
1 Garlic Cloves
1 (15 oz) can Black Beans
1-1/2 lb Ground Beef
1/2 lb Chorizo
1-1/2 cups shredded Mild Cheddar Cheese, divided
1/2 cup Sour Cream
1 tablespoon Parsley Flakes
1 tablespoon Taco Seasoning
1-1/2 teaspoons Cumin
1 teaspoon dried Mexican Oregano
1/2 teaspoon Black Pepper
2-1/2 cups Red Enchilada Sauce
1-1/2 teaspoons New Mexican Red Chili Powder
1/2 teaspoon Salt
8 Flour Tortillas
Fresh Parsley garnish

Heat oven to 350 degrees.

Peel and finely chop the onion, set aside. Peel and mince garlic, set aside. Empty black beans into a strainer. Rinse, set aside to drain.

Cook ground beef and chorizo together in a skillet with onion over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease.

Stir 1 cup Cheddar cheese and sour cream. Season with parsley flakes, taco seasoning, cumin, oregano, and black pepper. Stir until cheese has melted. Keep warm.

In a saucepot, mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low.

Ladle about half of the enchilada sauce into the meat mixture. Let simmer until thickened.

Warm tortillas for pliability. Lay a tortilla onto a work surface. Spoon about 1/4 cup of meat filling down the center of the tortilla. Top meat with 1 tablespoon black beans. Fold the side of the tortilla closest over the filling, tuck under for a tight fit. Roll the tortilla up tightly to enclose the filling. Place enchilada, seam-side down into a 9-inch by 13-inch casserole dish. Repeat with remaining tortillas. Spoon remaining sauce over the enchiladas. Sprinkle tortillas with remaining 1/2 cup of shredded Cheddar cheese.

Bake in the heated oven until cheese topping is melted and beginning to brown, and the enchiladas are bubbling, 20 minutes or so.

While the enchiladas bake, mince parsley for a garnish.

Remove enchiladas from oven, let stand 5 minutes before serving. Sprinkle with parsley for that splash of added color and enjoy.

Mexican Style Rice
1 tablespoon Butter
1 tablespoon Olive Oil
1 cup Long Grain White Rice
1-1/2 cups Chicken Stock
1/2 cup Tomato Juice
1 (10 oz) can Fire Roasted Ro-Tel Tomatoes with Chilies
Cayenne Pepper to taste
Salt to taste
1 Avocado, optional garnish

In a deep-sided skillet over medium heat, melt butter with olive oil. Once foamy, add rice. Stir continuously until the rice starts to turn a light golden color.

Add chicken stock, tomato juice, Ro-Tel tomatoes and seasonings to taste. Stir to blend. Bring to a boil.

Cover skillet with tight-fitting lid. Lower heat and let rice simmer for about 20 minutes or until the liquid has been absorbed.

When ready, remove from heat. Fluff rice just before serving.

Garnish servings with avocado slices if desired for contrasting color and texture.

Skillet Refried Beans
1 tablespoon Bacon Drippings
1 (16 oz) can Refried Beans
2 tablespoons Taco Seasoning

Heat a small amount of bacon dripping in a skillet over medium heat. Spread refried beans out in the skillet, reduce heat to low heat.  Stir and season, let simmer until hot.

Keep warm until ready to serve.