Bless This Day Made for Feasting!

Welcome to the Sixth Sunday of Easter. Throughout the secular world, today is the 5th Day of May, Cinco de Mayo. This year, Cinco de Mayo feels a little different for me. And not because it happens to be a Sunday in the Easter Season.

I’ve mentioned this before and here I go again. This year our Christmas Gift to each other was to take a 16 day Pacific Cruise. Four days sailing from San Francisco to the Hawaiian Island. Four days visiting various ports in Hawaii. Five (yup – 5) days sailing from Hawaii to Ensenada, Mexico. Which brings us to the point of today’s share.

We arrived early in the morning and had a full day to explore this Baja port. I’m not sure what I expected, but Ensenada broke my heart. And it will forever stay with me.

There were tons of little shops selling every kind of tourist souvenirs imaginable. Prices were up for negation. There were all sorts of street cafes and bars and drug stores. Seems you can get things there that you can’t get in the States without a prescription. Like those ever popular little blue pills.

What struck me most about Ensenada were the children and the beggars. Everywhere you turned, you saw people in need. Hubby needed to remind me that I could not gather up the children and bring them home with us. Oh but I wanted to. When we had finished our lunch at a street-side café, we talked with the owner. He offered to feed the children who were selling bits of string and candy to passing tourists outside his establishment.

I carry with me a piece of braided string that I bought from a little girl who couldn’t be much more that 5 or 6. She should have been in school, yet there she was, walking through the café, offering up her braided string for just two dollars to tourists. We don’t realize how truly blessed we are in this country. Our children are not begging in the streets. I hear all the time what kind of a parent could turn their child over to Coyotes and I think the most unimaginable desperate kind.

This year as part of Cinco de Mayo I’ll light a candle and pray to our Blessed Mother, Our Lady of Guadalupe, that she guide me in ways to help those little children.

Blessed Mother, Our Lady of Guadalupe
Your Son came into this world to give honor to the least among us
And to bring comfort to the lost, the orphaned, the abandoned.

Help us to be His ears to listen to their cries
Help us to be His voice to speak out with love and compassion
Help us to be His feet, to walk beside those in most need

Guide us, O Blessed Mother Mary
That we may be vessels of our Lord; Jesus Christ
Now and for always
Amen

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Truly authentic Mexican Food isn’t Taco Bell – not by a long shot. The flavors are richer, the textures more layered. And the work in prepration much more intense. Yet the feast that is rendered is oh so worth the efforts.

Mexican Barbacoa Brisket Tacos
Marinade
3 Oranges, juiced
2 Limes, juiced
1/4 large Yellow Onion
4 Garlic Cloves
2 tablespoons Black Pepper
2 tablespoons Mexican Oregano
Dried Thyme to taste
1 tablespoon Cumin
1/3 cup White Vinegar
2 lb Beef Brisket

Juice oranges and limes, place the juices in a large glass mixing bowl. Cut a quarter wedge from the onion. Peel, mince and add to the citrus juices. Peel and mince garlic, add to the juices. Season marinade with black pepper, oregano, thyme and cumin. Whisk in vinegar.

Trim brisket, place in a gallon-size resealable bag. Pour marinade over the meat. Turn several times to coat well. Seal bag, place in a casserole dish to prevent leaking. Refrigerate over night.

Slow Cook Brisket
1 Orange, juiced
1 Lime, juiced
2 tablespoons White Vinegar
Salt to taste
Black Pepper to taste
Cumin to taste
Mexican Oregano to taste
Fresh Thyme
3 Bay Leaves
1 (10 oz) can RoTel Tomatoes with Chilies
1/4 Yellow Onion
3 Garlic Cloves
10 dried Guajillo or California Chili Pods
1/2 cup Water
3/4 cup Beef Stock

Place the brisket in the bowl of a slow cooker; dispose of the marinade.

In a glass bowl, mix the juices of an orange, lime and the vinegar. Whisk in salt, pepper, cumin and oregano. Pour mixture over the brisket. Scatter thyme sprigs over the meat, tuck in bay leaves. Cover; cook on high for 3 hours or until fork tender.

Empty the can of RoTel into a sauce pot. Cut a quarter from the onion, peel, mince and add to the pot. Peel and dice garlic, add to the tomato mixture along with the Chili Pods. Stir in water and beef stock. Bring to a boil; then simmer for 20 minutes. Remove from heat, set aside.

Once the brisket is fork tender, remove from the cooker. Shred; discarding any fatty portions that have not rendered down. Return the shredded meat to the cooker. Remove Chili Pods from the tomato mixture, then pour the mixture over the shredded beef. Cover and cook on low for 1 more hour.

Tacos
12 Corn Tortillas
1 Lime
1/4Red Onion
1/4 cup Cilantro
1/2 cup Lettuce
2 Roma Tomatoes
Salsa Verde, optional
Mexican Cheese Blend, optional
Sour Cream, optional

Warm tortillas. Cut lime into wedges for serving. Thinly slice the onion into sliver. Snip cilantro, shred lettuce and dice tomatoes. Serve alongside the Salsa Verde, Mexican Cheese and Sour Cream to use as desired.

These tacos are amazing with refried beans, Mexican Rice and a pitcher or three of Margaritas. Enjoy!

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The Lord has revealed to the nations His saving power