Was James the Greater?

To call James, cousin to Jesus and John, son of Zebedee, the Greater might make him sound somehow more important or above the other apostles. He was no more great then James the Lesser. Calling James great was simply a way to distinguish him from the other James.

While we might never know all there is to know about James, the Son of Thunder as he was fondly called, we can surmise he was either taller or older than James the Lesser. James was one of two recognized sons of Salome, Mary’s sister. Taking that relationship into account, Jesus probably trusted James and his brother, John with certain intimate details. We know that Christ had chosen Simon Peter as the foundation of His church on earth. Perhaps this is why James, John and Peter formed an informal triumvirate among the Twelve. Jesus allowed only these three to be witnesses to the raising of Jairus’ daughter, the transfiguration and His agony in the Garden of Gethsemane.

In Catholic tradition, Saint James the Greater is the patron saint of Spain. It is believed his remains are held in Santiago de Compostela in Galicia. It is for this reason that those seeking spiritual answers or a deeper sense of connection have made a pilgrimage to the grave of Saint James by the Way of Saint James. This pilgrimage has been the most popular for Western European Catholics since the early middle ages.

The Feast of Saint James is celebrated on July 25 within the Roman Rite, Anglican, Lutheran and certain other Protestant churches in remembrance of his martyred death on this date in 44 AD. Oral tradition holds that James had preached the gospel in Hispania as well as the Holy Land. After his martyrdom at the hands of Herod Agrippa, his followers carried his body by sea to Hispania, where they landed at Padrón on the coast of Galicia. He was then carried over land and finally buried at Santiago de Compostela.

---

In keeping with Catholic Tradition of Fridays throughout the year, we are celebrating this feast day in a meatless yet oh so delicious way. Enjoy!

Cheese Enchiladas with Spicy Red Sauce
Spicy Red Sauce
2 tablespoons Lard
4 tablespoons Flour
4 tablespoons New Mexican Red Chili Powder
1/2 teaspoon Garlic Powder
1/4 teaspoon crushed Mexican Oregano
1/2 teaspoon Salt
1/2 teaspoon Cumin or to taste
2 cups Chicken Stock to start

Melt the lard in a saucepan over medium heat. Sprinkle with four to create a roux, whisking as it cooks for about 2 minutes.

Add chili powder, garlic powder, crushed oregano, salt and cumin. At this point the mixture may appear clumpy – that’s okay.

Whisk in the chicken stock. Continue to whisk until the sauce is smooth. Let simmer for about 20 minutes or until thickened and the flavors have fully developed. If the sauce becomes too thick, thin with a bit more chicken stock.

Cheese Enchiladas
3 cups Mexican Cheese Blend
2 cups Oaxaca Cheese
1 cup Jalapeño Cheese
12 Corn Tortillas
Cooking Spray as needed

Heat oven to 350-degrees. Spray a casserole dish with cooking spray, set aside.

In a bowl mix all the cheeses together. Drizzle with just enough sauce to help cheese bind together when squeezed.

Spray a little cooking spray in a flat skillet. Place 3 or 4 tortillas in the skillet, bursh tops with a little sauce. Warm gently until easy to roll.

Stack the warm, pliable tortillas on a flat work area. Place about four tablespoons cheese mixture rolled into a log just off center. Fold tortilla over the cheese and form into a tightly enchilada. Place the enchilada in the prepared casserole dish, seam-side-down. Repeat until all the tortillas have been filled. Pour remaining spicy sauce over the enchiladas.

Finish and Bake
3 small fresh Jalapeño Peppers
1 cup Mild Cheddar Cheese
3 Green Onions
1 cup Cherry Tomatoes

Stem jalapeño peppers, slice into rounds. Scatter the Cheddar cheese over the tops of the enchiladas. Scatter sliced jalapeños over the cheese. Place in the heated oven and bake for 20 minutes or until heated through and the cheese has melted.

While the enchiladas are baking snip green tops from the onions and cut tomatoes in half or quarters, depending on size. Remove from oven, garnish with green onions and diced tomatoes.

Serve with a side of Spicy Refried Beans and a few martaritas. Enjoy!

---

 I chose you from the world,
to go and bear fruit that will last, says the Lord.