Catholics celebrate the Queenship of Mary because her Divine Son, Jesus Christ, is Lord and King. It’s just that simple. Pope Pius XII declared the dogma of the Assumption of Mary, that she was taken, body and soul, into heavenly glory. Not by her own power, as Christ entered Heaven, but called up by Him.
Once you understand those basic truths – that Jesus is King over the Heavens and the Earth, that He spared His mother the decay of death, then it’s not so far fetched that He would crown her Queen. Man fell from God’s graces through the sins of Adam and Eve. Jesus rectified this in His death and resurrection. He is the new Adam of the New Covenant with God. Just as Mary is the new Eve.
In his encyclical Ad Caeli Reginam, Pope Pius XII proclaimed “We are instituting a feast so that all may recognize more clearly and venerate more devoutly the merciful and maternal sway of the Mother of God.” The feast day chosen is the octave (8th day) after the Solemnity of the Assumption.
Catholics recognize and proclaim Mary’s Queenship each time we pray the rosary. As part of the closing prayers, we say:
Hail, holy Queen, mother of mercy, our life, our sweetness, and our hope. To thee we do cry, poor banished children of Eve. To thee we do send up our sighs mourning and weeping in this valley of tears. Turn then, most gracious advocate, thine eyes of mercy toward us, and after this our exile, show onto us the blessed fruit of thy womb, Jesus. O clement, O loving, O sweet Virgin Mary.
Pray for us, O Holy Mother of God
That we may be made worthy of the promises of Christ.
When people ask me why Catholic, I answer because I love Mary. She is my mother. And I can tell her anything that I am not comfortable saying to her Son. She is my advocate. She speaks on my behalf. Christ calls me as a Christian. Mary calls me as a Catholic.
Today is also Tuesday. Taco Tuesday. What better way to gather together round the family table, give thanks for this glorious day, than with a delicious although be it a little spicy supper? May God watch over you and yours always, until the end of time.
Spicy Instant-Pot Chicken Tacos
2 boneless chicken Breasts
2 small Jalapeño Pepper
4 Tabasco Peppers
1 (10 oz) can Ro-Tel Tomatoes
1/2 cup Chicken Stock
3 tablespoons Hot Sauce
Salt to taste
1/2 teaspoon Cayenne Pepper
1-1/2 teaspoons Cumin
1/2 teaspoon Garlic Powder
1 teaspoon Ground Jalapeno Pepper
3 teaspoon New Mexican Red Chili Powder
3 tablespoons Taco Seasoning
4 small Tomatoes
1 cup Iceberg Lettuce
10 Corn Tortillas, soft-fried
Oil for frying shells
1/2 cup shredded Cheddar Cheese
1/2 cup Sour Cream
Cut chicken into chunks. Place in the insert bowl of the Instant Pot Pressure Cooker. Stem and dice peppers, scatter over chicken. Pour Ro-Tel Tomatoes over the chicken.
In a 2-cup glass measuring cup, mix chicken stock, taco sauce, salt and all the spices from the Cayenne Pepper to the Taco Seasoning. Pour seasoned stock over the chicken mixture. Lock lid in place. Set to Pressure Cook on High for 30 minutes.
While the chicken cooks, seed and dice the tomatoes, set aside. Stack lettuce leaves, shred and set aside.
Follow manufacture’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing the lid. Remove insert bowl, drain, reserving the cooking liquid. Place chicken back into the bowl, shred with a hand-held mixer. Moisten with reserved cooling liquid. Keep chicken warm until ready to serve.
Lightly fry corn tortillas until crisp yet still soft. Fold over a cooling rack to help hold their taco shape.
When ready, fill taco shells with chicken. Top with lettuce, tomatoes, sour cream and cheese and desired. Enjoy!
Note: If desired, thicken cooking liquid with tomato paste, adjust seasoning with taco seasoning and transfer to a squeeze bottle for some amazing taco sauce that compliment these tacos perfectly.
The Lord speaks of peace to His people.
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