Oh Beautiful Lady

Today is the Feast Day of Our Lady of Altagracia. In the Dominican Republic, it’s also a National Holiday. If every Feast Day were a holiday, then every day would be a holiday.

Holiday – Holy Day. Christmas – Christ Mas. History His Story. I’ve always been fascinated by how words work. Perhaps that’s why I enjoy writing so much. I have a collection of strange books to sit down and read- a collection of dictionaries and thesauruses. I love to find ways to use words to describe the human condition. To convey emotion through body language, and then to put into words all that is unspoken.

What does any of this have to do with Our Lady of Altagracia? Nothing. Belief is just a word for some. For others it’s the very air our souls need to breath. Have faith always.

Make every day count. Make ever day delicious.

Beefy Chorizo Chimichangas
1 Garlic Cloves
1/2 White Onion
1/2 lb Chorizo
1 lb Ground Beef
1/2 teaspoon Cumin
1 (10 oz) can Rotel Hot Tomatoes with Peppers
1 (8 oz) can Tomato Sauce
12 (8-inch) Flour Tortillas
1 cup Pepper Jack Cheese
Kitchen Twine as needed
Vegetable Oil for frying
1 cup shredded Iceberg Lettuce
3/4 cup Sour Cream
3/4 cup Hot Salsa

Peel and mince garlic. Cut onion in half from root to tip. Reserve half, peel and dice remaining half. Set aside.

Remove and discard chorizo casings. Heat a large cast iron skillet over high heat until hot. Reduce heat to medium, crumble chorizo into the skillet. Brown chorizo about 5 minutes, breaking into smaller pieces as it cooks. Crumble ground beef into the skillet with the chorizo. Brown about 10 minutes, until the meats are blended and cooked through. Add onions, garlic and cumin. Cook until onions are softened, about 4 minutes. Drain well.

Stir in tomatoes and tomato sauce, bring to a boil over high heat. Reduce heat to low; cover and simmer for 15 minutes. Uncover, increase heat to medium and continue to cook until most of the liquid has evaporated. The meat should be coated in sauce without being overly wet.

Warm oven to 250 degrees.

Open the bag of tortillas, leaving tortillas in wrapped in the bag. Heat in the microwave for 30 seconds at full power. This will make rolling the tortillas easier.

Working with one tortilla at a time, fill with about 1/2 cup meat mixture down the center. Sprinkle meat with a slightly rounded tablespoon of cheese.

To form, fold the bottom edge of the tortilla up and over the filling, tucking in sides, then rolling tightly to completely enclose meat in the tortilla. Secure wrap with kitchen twine. Repeat until all the tortillas have been folded and secured.

In a deep fryer or deep skillet, heat 2-inches of oil to 375 degrees. Adjust heat as necessary throughout frying time to maintain temperature. Line a rimmed baking sheet with paper towels.

Note: I put a small piece of tortilla in the skillet – when it became a beautiful golden color, I knew the oil was perfect.

Carefully fry 2 or 3 Chimichangas at a time in the hot oil, about 2 or 3 minutes, until golden on all sides, turning as needed to evenly brown. Remove with tongs, drain on paper towels. Clip and remove twine. Keep warn in the oven on the prepared baking sheet. Repeat until all the Chimichangas have been fried.

Stack lettuce leaves, slice to create ribbons of lettuce. On individual plates or on a large platter, create a bed of lettuce. Arrange the Chimichangas on the lettuce bed. Garnish with salsa and a dollop of sour cream.

Serve with Mexican Rice, Refried Beans and Margaritas. Enjoy.

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May the Father of our Lord Jesus Christ
enlighten the eyes of our hearts,
that we may know what is the hope
that belongs to our call.