The Blessed Feast of Transfiguration

The Transfiguration of Our Lord as witnessed by Simon Peter, James and John is so important to the Christian Faith that it appears in the Gospels of Matthew (17:5), Mark (9:6) and Luke (9:35). It is a revelation that is acknowledged in both the Roman and Eastern rites of the Catholic Church.

This one event brings Old Testament and New together in a profound way as Moses and Elijah are seen conversing with Jesus. Moses led the people out of bondage, and Elijah prophesized of the coming Messiah. Christ is the Lord, breaking the bonds of sin and separation just as promised. He is the Messiah. It cannot be any clearer than at that moment.

When this event took place we might never know. Since the Transfiguration took place on Mount Tabor, in all likelihood it was sometime in February or March. The Feast of the Passover is what brought Jesus and His followers to Jerusalem. So why has the Church selected August 6 as a day to celebrate? The answer is in the question itself. Passover for Christians is Lent and Holy week. Sundays are separated from the 40 Days of Lent because we celebrate the Mass. Celebrations are not permitted during the Lenten observation as we are called to repent and seek forgiveness.

The early Church did not acknowledge Feast Days the way we do today. The Feast of the Transfiguration isn’t mentioned in any Church calendars until sometime after the fourth or fifth century. While the Eastern rites recognized the feast as early as 527; the Latin rite was slow to adopt the feast, not doing so until sometime around 850. By the 10th century many dioceses had instituted their own celebration. In 1456 Callixtus III extended the feast to the Universal Church in acknowledgement of the victory gained over the Turks on August 6 of that year. The Holy League should have lost – they were outmanned, out equipped and out skilled. Yet all of Europe was called to pray the Rosary and an unlikely victory followed. Faith can and does move mountains, even if we don’t see that.

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Before we get started with today’s recipe share, I need to tell you that the Hot Pepper Sauce used in this recipe is one I made myself from the Tomatillos, Peppers and Tomatoes in our garden. It was used as the base for the marinade as well as spicing up the guacamole. Find a sauce that you like, or make one yourself. I made mine simply by taking home-made salsa and liquefying it in a blender.

Carne Asada Tostadas
Carne Asada
1/3 cup Spicy Hot Sauce
1 Lime, juiced
1 teaspoon Cumin
1/2 teaspoon Smoked Paprika
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1-1/2 lbs Skirt Steak

Place the hot sauce into a bowl. Slice lime in half, squeeze juice directly over the garlic. Whisk in cumin, paprika, salt and pepper.

Lay steak out flat. Rub the marinade over the entire steak. Let marinate on the counter for 30 minutes for a quick marinade or for deeper flavors, let marinade for several hours.

Note: If marinating longer refrigerate the meat, then let steak come to room temperature before grilling.

Heat a grill, a grill pan or skillet over medium-high heat. Cook the steak quickly, only 3 minutes per side or to desired doneness with a little pink.

Note: Skirt Steak will become dry and leathery if over-cooked.

Wrap in foil or tent and let rest for 5 minutes. Slice as thinly as possible against the grain.

Amazingly Creamy Guacamole
3 ripe Avocados
1 Lime
Hot Sauce to taste

Peel avocados, remove stone and place in the bowl of a food processor fitted with a blade. Pulse until creamy. Add the juice of a lime and hot sauce to taste. Stir to blend.

Place Guacamole in a container with a tight fitting lid. Cover with plastic wrap, pressing down on the guacamole to fully seal. Snap on the lid and refrigerate until ready to use.

The Tostadas
1 cup shredded Lettuce
2 Limes
8 Tostada Shells
1 cup Guacamole
1 cup Pico de Gallo
Warm Nacho Cheese as desired
Cilantro for garnish

While the Carne Asada is marinating, shred lettuce. Slice limes into wedges for serving or as a garnish. Keep chilled until ready to assemble the tostadas.

To assemble: Lay shells on a flat work surface. Spread some guacamole over each shell. Divide Carne Asada evenly between the shells, pilling the meat high.

Add Pico de Gallo, shredded lettuce and Nacho Cheese as desired. Garnish plates with lime wedges and a scattering of cilantro.

If desired, serve with refried beans and Mexican Rice as sides. Let the Margaritas flow!

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Alleluia, alleluia.
This is my beloved Son, with whom I am well-pleased;
listen to Him.
Alleluia, alleluia.