Today is the feast day of our Lady of Altagracia, Our Lady of Grace. In some parts of the world, especially in the Dominican Republic or neighborhoods with a large Dominican population, this feast day is a Holiday.
One of the things that I love about the Catholic Faith is our relationship with Mary, our Blessed Mother. When you read the New Testament with open eyes, you see just how special Jesus felt women were. He chose women over and over again to receive divine revelations. In the Wedding at Cana, we see how influential Mary was over her Son. Why then do so many non-Catholic Christians think her influence ended with His death on the cross? Or with her death. No, she is in Heaven. And lucky for us, her influence has not wavered.
When we as Catholics pray the Rosary we call to mind different moments of faith and the gifts we can receive by reflecting on these. If you were to pray all the different mysteries of the Rosary, you would call to mind 20 events or beliefs, each with its own gift or virtue. The Glorious Mysteries of the Rosary, prayed on every Wednesday and Sundays of Ordinary Time; specifically calls to mind two events surrounding Mary that are not found in scripture, but rather through oral history and belief. The 4th Glorious Mystery is the Assumption of Mary. The gift we seek when recalling her heavenly assumption is for a peaceful death. After all, everyone will some day die. Who in their right mind wants to suffer in death? While I understand wanting a peaceful death, maybe we should also ask that if it is not possible to die peacefully, grant us the strength and conviction to die with dignity, with our heads high, knowing that soon we will be in His peace.
The 5th Glorious Mystery of the Rosary we are asked to focus on the Coronation of Mary in Heaven. Catholics often refer to her as our Heavenly Queen. To accept this title, we also trust in Mary’s continuing intersession on our behalf. There are many reasons to pray the Rosary beyond Catholic Teaching that as Catholics we should pray daily. A Rosary can be offered up for particular intentions. We can pray for a loved one who might be struggling with an illness or addiction. The Rosary is also considered to be a weapon. Prayer is a weapon. There is evil in this world. Some argue that prayer does not change evil. Maybe so, but it does change the hearts of those who pray.
With all we see around us today, I cannot imagine life without faith.
Ancho Pork Adobo Tacos
1 dried Arbol Chile Pepper*
8 dried Ancho Chile Peppers**
2 cups Water
1/2 cup Apple Cider Vinegar
1/2 Yellow Onion
6 Garlic Cloves
2 tablespoons packed Brown Sugar
1 tablespoon ground Cumin
2 tablespoons Tomato Paste
1/2 cup Orange Juice
1/2 cup Chicken Stock
1 lb Pork Tenderloin
1 cup shredded Iceberg Lettuce
2 Roma Tomatoes
9 Taco-size Corn Tortillas or as needed
1 cup Mexican Crumble Cheese
Sour Cream as desired
Taco Sauce as desired
Notes on the Chilies
*Chiles de Arbol or Arbol Chile (ARE-bowl) are narrow, curved Chiles that start out green and mature to a 3-inch to 5-inch bright red pod. The Arbol Chile is very hot, and related to cayenne pepper. These Chiles register around 50,000-65,000 on the Scoville heat unit scale (or about 7-8 on a 1-10 scale). These Chile peppers are found Mexican Food Stores and in most Hispanic food sections of grocery stores. If you can’t find Arbol or Guajillo Chile peppers, substitute dried cayenne Chile peppers.
**Ancho or Poblano Chile Peppers (AHN-chop) are a dried deep reddish brown Chile pepper about 3 inches wide and 4 inches long with a sweet hot flavor. When fresh they are referred to as Poblano. They look like small bell peppers. Ancho are flat, wrinkled, and heart shaped. They range in color from very dark red to almost black. Ancho are mild to moderately hot and often soaked and ground for use in sauces.
Prepare the Chile Peppers
Heat a heavy frying pan or cast-iron skillet over medium-high heat. Add peppers and toast until they blister, turning often. Transfer toasted Chile peppers to a medium saucepan and add water and vinegar. Bring just to boil, reduce heat and let simmer, covered, for 20 minutes. Remove peppers with a slotted spoon and then strain the liquid. Set peppers aside to cool. Set strained liquid aside.
Remove stems from cooled Chile peppers and discard. Open peppers and remove seeds. Use a chef’s knife to roughly chop peppers. Transfer peppers and one cup of the cooking liquid to a blender. Cover and blend until a smooth paste forms.
Note: Retain some or all the seeds if more heat is desired.
Preparing Adobo Pork Tacos:
Cut onion in half from root to tip. Reserve half for another purpose, dice remaining half. Peel and mince garlic. Cut pork into bite-size pieces.
In a 4-cup glass measuring cup combine Cumin, Brown Sugar and Tomato Paste. In 1-cup measuring cup measure orange juice, add to the sugar mixture. The measure chicken stock, add to the large cup. Whisk to combine. Add onions, garlic and Chili Paste. Whisk well.
Place diced pork in the insert of your slow-cooker. Pour spicy liquid mixture over the meat. Stir to combine. Cover and cook on LOW for approximately 6 hours, until the meat is very tender.
Heat a large cast iron skillet or griddle pan. Moisten hands lightly with water; rub over tortillas, one at a time. Place tortilla flat into an ungreased heavy frying pan or onto a cast-iron griddle over medium heat; turn frequently until soft and pliable, approximately 30 seconds. Remove from heat and stack hot tortillas in a covered dish and keep warm.
Fill each tortilla with some of the pork mixture, fold and place on warmed platter. Continue until you have used up all the tortillas. Hold in a warm oven until ready to serve the meal. Pass the shredded lettuce, tomatoes, sour cream and cheese to use as desired to finish the tacos tableside.
Serve with Spanish Rice, Refried Beans and plenty of Margaritas.
Blessed be the LORD, my rock,
who trains my hands for battle, my fingers for war.
Blessed be the Lord, my Rock!
Welcome to Rosemarie's Kitchen 