Bartholomew the Apostle

Today is the feast day of Saint Bartholomew, Apostle, martyr and the patron saint of butchers. As one of the twelve, he was present at the Last Supper and a witness to Christ’s ascension into heaven. Many scholars today believe that Bartholomew and Nathanael from the Gospel of John are the same person.

Saint Bartholomew traveled to India to bring the Good News. It is said he left behind a copy of the Gospel of Matthew. He also preached in Mesopotamia, Parthia, Lycaonia and Ethiopia. Christ chose his Apostles carefully, each with a purpose. Even Judas was chosen for a particular task. The fate of nearly all Christ’s chosen Apostles was that they would also make the ultimate sacrifice, obedience to the point of death. While today very few of us are asked to make such a sacrifice, we are called to choose. Recently at a Sunday service the newest priest to our parish; Father Jeff, gave us all something to think about. His sermon was on choices. Do we go along to get along, or stand firm in the truth? There is a price for either choice. If we go along to get along, we might have a lot more friends. But in the end that popularity may prove to be our only reward. Heaven might just be out of reach. The overall life expectancy in the US today is 78.4 years. Compare that to eternity – I’d rather receive my reward once this journey is over.

When we look around today and think to ourselves the world is going to hell in a hand basket, who is to blame? Is it us or them? Those of faith need to take responsibility for our complacency. We know right from wrong. When we stand by and say nothing, we’ve allowed an evil to grow. Just as Christ chose His apostles for a reason, He has chosen you as well. His grace is a gift. How we response is also a gift – the gift of free will. It certainly is a lot to think about.

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Recently I made this Spicy Red Sauce for a Friday meatless supper. It was good, so good that I knew I had to give it a whirl with my Beefy-Chorizo Enchiladas. So let’s get to cooking and let the Margaritas flow!

Beefy-Chorizo 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 more to taste
2 cups Chicken Stock to start

Melt the lard in a saucepan over medium heat. Sprinkle with flour 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 sauce simmer for about 20 minutes or until thickened and the flavors have fully developed. If the sauce becomes too thick while simmering, add a bit more chicken stock as needed.

Easy Beefy-Chorizo Enchilada Filling
3 tablespoons dried Onion Flakes
1/4 cup Hot Water
2 Celery Rib
1 tablespoon Bacon Drippings
1 lb Ground Beef
1/2 lb Chorizo
2 tablespoons Taco Seasoning
1 tablespoon Chipotle Seasoning
1 teaspoon Salt
3 tablespoons Mesa Flour
1 tablespoon Tomato Paste
1/2 cup shredded Pepper Jack Cheese
14 Corn Tortillas
Cooking Spray
1-1/2 cups Spicy Red Sauce (above)
1 cup shredded Colby Cheese
2 Green Onions
1/2 cup Sour Cream

In a small bowl mix dried onion flakes with hot water and let stand for 5 minutes. Clean, trim and mince the celery, set aside.

In a large cast iron skillet sautéed celery in a little bacon dripping until tender. Sprinke with taco and chipotle seasonings, toasting the spices in enhance the flavor. Add the ground beef, chorizo and rehydrated onions; cook mixture until the meat browned, about 15 minutes. Stir mixture often while cooking, breaking the meat into small pieces. Once browned add tomato paste, then sprinkle with mesa flour. This should create a meaty paste consistency. Stir in Pepper Jack cheese. Cover, allowing cheese to bind with the meat. Give a stir and keep warm until ready to use.

Heat oven to 350-degrees.

Heat a griddle sprayed with cooking spray over medium heat. Place tortillas on the griddle, warm until soft and easy to roll. Turn, continue to warm about a minute longer. Repeat, stacking the tortillas as they warm.

Working with one tortilla at a time spoon about 2 tablespoons of the meat mixture down one end of the tortilla. Fold tortilla over the filling, tuck under, and roll tightly. Place filled enchilada, place seam-side-down, in the prepared casserole dish. Repeat until all the tortillas are filled.

Pour red sauce over the enchiladas. Sprinkle with Colby Cheese. Place the casserole dish in the warm oven to bake until the cheese had melted and the sauce is bubbling, about 10 to 15 minutes.

While the enchiladas bake, trim and slice green onions. Remove enchiladas from oven, garnish with some sour cream and a scattering of green onions.

As beautiful and delicious as these Enchiladas may be, I love to serve a full “Fiesta” when it comes to most South of the Border Suppers. So I served the enchiladas alongside Pork Tamales, Refried Beans and Mexican Rice. Oh, and let’s not forget the Margaritas!

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Go out to all the world and tell the Good News.