Tuesday’s Feast of Saint Matthias, Apostle

Who is Saint Matthias, Apostle? To begin with, his name means “Gift of God.” He was not chosen by Christ as an Apostle, but was chosen to replace Judas to restore their number to twelve. Matthias was with the Lord since the Jordon River, and a witness to the Resurrection.

There is evidence within the early Church that there was a Gospel According to Matthias in circulation once upon a time. It has since been lost after it was declared apocryphal by Pope Gelasius. According to various traditions, Matthias preached in Cappadocia, Jerusalem, along the shores of the Caspian Sea (modern day Turkey) and Ethiopia. It is said he met his demise either by crucifixion in Colchis or was stoned to death in Jerusalem.

While there is no mention of Matthias among the lists of disciples in the three synoptic gospels, he does appear in Acts as being with Jesus from His baptism until His Ascension. In the days following; Peter proposed that an assembly of disciples, who numbered abut 120 at the time; nominate two men to replace Judas. They chose Joseph called Barsabas and Matthias. They then prayed on it, drew lots and the lot fell to Matthias. So it was that he was numbered with the eleven chosen. Nothing else is mentioned about Matthias in the canonical New Testament. What we do know comes from historians of the time, not sacred writings. It is written that he preached the Gospel to barbarians and meat-eaters in the interior of Ethiopia.

The feast of Saint Matthias, Apostle is celebrated today. He is called upon for assistance against alcoholism, and for continued support by recovered alcoholics. Today is also Tuesday. Unless trumped by something else, today is all about Mexican dishes. I don’t see why we cannot celebrate the Feast Day of Saint Matthias with double-wrapped tacos? Although, out of respect, we might pass on the Margaritas.

Cheesy Gordita Crunch with Heat
3/4 cup Iceberg Lettuce
2 Roma Tomatoes
3/4 cup Ranch Salad Dressing
2 tablespoons Hot Sauce or to taste
1/2 lb Chorizo
1 lb Ground Beef
3 tablespoons Taco Seasoning
2/3 cup Beef Stock
2 tablespoons Masa Flour
2 cups shredded Pepper Jack Cheese
10 (6-inch) Flour Tortillas
10 Jalapeno Stand and Fill Taco Shells
3/4 cup shredded Mexican Cheese Blend

Shred lettuce, dice tomatoes and set aside until ready to use. Place Ranch Dressing in a small bowl. Whisk in hot sauce, set aside.

In a large cast iron skillet over medium heat; cook Chorizo with ground beef until no longer pink, about 10 minutes or so. Crumble meats as they cook together. Add taco seasoning to absorb some of the grease (with its flavor), then drain off any excess remaining grease.

Return meats to the skillet; add beef stock; heat until bubbling. Reduce heat, simmer for 3 minutes. Sprinkle with Masa Flour to thicken and absorb stock. Keep meat filling warm.

Working with 2 flour tortillas at a time, sprinkle each tortilla with about 4 tablespoons Pepper Jack Cheese. Microwave on high for 25 seconds for the cheese to melt. Immediate wrap each tortilla around a tack shell.

Once all the shells have been wrapped, fill with meat filling, then the Mexican Cheese Blend. Top with shredded lettuce and diced tomatoes. Finish each taco with a drizzle of spicy ranch dressing, serve and enjoy.

Serve tacos alongside Margaritas, Refried Beans and Mexican Rice. Enjoy!

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From the rising to the setting of the sun
is the name of the Lord to be praised.