Saint Raphael Archangel

Raphael the Archangel is recognized in all three major religions of the world. He is mentioned by name in the Book of Tobit and 1 Enoch. Jewish tradition tells us Raphael was one of three heavenly visitors entertained by Abraham at the Oak of Mamre.

While Raphael is not named in either the New Testament or the Quran, Christian tradition identifies him as the angel who stirred the waters in the Pool of Bethesda. In the Quran he is believed to be the angel with a trumpet to his lips, ready to announce the Day of Judgment.

The name Raphael is derived from the Hebrew root word meaning “to heal” and can be translated as God has Healed. Because of his link to Michael and Gabriel, Catholics believe Raphael can intercede on our behalf through prayer. He is considered a protector and healer and as such is the patron saint of travelers, the blind, medical workers and matchmakers.

Raphael is most often depicted as described in the Book of Tobit, walking with Tobias and his dog in the countryside.

Once upon a time in Catholic tradition, the three most well known Archangels each had their own feast day. Today their feasts are combined into a single day and celebrated on what once had been Michael’s day alone. While I don’t mind combining their celebrations, it’s also nice to acknowledge each archangel individually.

What does Raphael have to do with Tacos? Nothing really. Raphael made me think of the name Ralph Delgado, our neighbor when we were children. Ralph made me think of Tacos. And Tacos reminded me of a co-worker who once told me her parents loved to eat Tacos from Jack-in-The-Box. They lived in a small village in Mexico without fast food of any kind. I was surprised to learn true Mexicans would even think to eat a fast food rendition of a taco. Although, when I’m in the mood for junk-food tacos, these are my favorites.

Jack-in-the-Box Style Tacos
2 cups Iceberg Lettuce, shredded
4 slices American Cheese
1 lb Ground Beef
1 cup Refried Beans
1/4 teaspoon Salt
2 tablespoons New Mexican Red Chili Powder
1/4 cup mild Taco Sauce
8 Corn Tortillas
Cooking spray
1 cup Crisco Cooking Oil
Parmesan Cheese for dusting, optional

Stack lettuce leaves, roll tightly, then shred. Cut each slice of cheese in half. Set aside.

Slowly brown the ground beef over low heat, chop and smooch the meat, keep it very fine and smooth. When the beef is brown, drain the fat. Add the refried beans and use the rubber ricer or the back of a wooden spoon to smash any whole beans into the mixture, creating a smooth texture.

Add the seasonings, stir to blend.  Add the taco sauce a little at a time until the mixture is moist and paste-like; remove from the heat.

Spray a flat bottom skillet or tortilla pan with cooking spray. Heat over medium heat. Warm tortillas until soft and pliable. Stack warm tortillas on a plate until ready to fry.

In another skillet, heat 1/4 inch of oil until hot (test with a small piece of tortilla, it should bubble when dropped into the oil).

Divide the meat mixture between the tortillas. Spread the filling from the center outward to cover half of each tortilla almost to the edge. Lay half a slice of cheese on the center of the meat mixture.

Fold the tortillas over and press so that the beef-cheese fillings acts as an adhesive and hold the folded tortilla together. Drop each taco into the pan of hot oil and fry on both sides until crispy, about 1 minute. (It’s easier to turn the tacos with a long-handled spatula).

Once fried, remove the tacos from the oil and place on some paper towels. Blot to absorb some of the excess grease. If desired, sprinkle lightly with Parmesan Cheese (the stuff in the green can). The cheese will add texture and soak up some of the grease in the process.

Pry open each taco slightly; add some shredded lettuce. Serve the Tacos with more Refried Beans and Mexican Rice.

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Give thanks to the LORD on the harp;
with the ten stringed lyre chant His praises