Today is the Feast Day of Our Lady of Sorrows. Feast and Sorrow – seems like such a contradiction, doesn’t it? I don’t know about you, but when I’m sad I don’t have much of an appetite.
Feast Day is a Day of Celebration. To Celebrate is to honor a particular person or pay tribute to a particular event. We celebrate Christmas to honor and remember the birth of Our Lord. We celebrate the Assumption of Mary into heaven, for Christ called her home, lending hope to all that one day we will hear Him call.
Yesterday we celebrated the Feast of the Most Holy Cross. It is not by accident that today is the Feast of Our Lady of Sorrows. The two are forever joined across time. While the cross is holy in that Jesus died for the forgiveness of sin – our sins, the cross is also an instrument of great sorrow and suffering for Mary, His Blessed Mother. As we exalt the Holy Cross, we must also take a moment to reflect upon the sorrows of His mother. Her sorrow began with the prophecy of Simeon (Luke 2:25-35); and continued through the burial of her only begotten Son, Jesus Christ (Isaiah 53:8, Luke 23:50-56; John 19:38-42; Mark 15:40-47. She kept all this in her heart, knowing that what must be must be. Her strength through difficult times should serve as an example to all. Stand tall, for you are not alone. And that is reason enough to celebrate.
Slow Cooker Shredded Chicken Tacos
Shredded Chicken
2 boneless Chicken Breasts
Lime Juice to taste
Tajin Seasoning to taste
1/4 cup Salsa, mild or hot
1 (4 oz) can Diced Green Chilies or Jalapeños
Sprinkle breasts with lime juice then season with Tajin seasoning. Place chicken in the bottom of a slow cooker. Top with salsa and diced peppers
Place lid on top and cook on HIGH for 4-1/2 hours, or 8 hours on LOW. Remove chicken from slow cooker to a large mixing bowl. Shred the meat using a hand-held mixer or the two fork method or tongs (that worked great for me). Moisten chicken with small amounts of juice from the slow cooker until desired moisture reached. Drain remaining liquid from cooker. Return chicken to pot, keep warm.
Fried Taco Shells
1 cup Oil or as needed for frying
9 Taco Size Corn Tortillas
In a high-sided skillet, heat 1/4 inch of oil until hot (test with a small piece of tortilla, it should bubble when dropped into the oil).
Once the oil is hot, spray a tortilla with cooking spray. Fold in the palm of your hand, sprayed side in, and place the frame insert into place. Secure with the second piece of the mold on the outside to hold the tortilla in place. Working with one or two tortillas at a time, place into the hot oil. Roll over onto one side, count to 4, turn to the other side, count to 4.
With tongs remove the inserted frame from the tortilla, then gently grab shell, lift and allow oil to drain back into the skillet. Place fired shells on a wire rack to drain.
Repeat until all the shells have been lightly fried. (Should have taco shape yet be pliable, not hard).
Finishing Touches
2 Roma Tomatoes
1 cup shredded Iceberg Lettuce
1/2 cup Mexican Cheese blend
1/2 cup Sour Cream
Taco Sauce as desired, red or green
Seed and dice tomatoes. Shred lettuce, set aside or chill until ready to assemble tacos.
To assemble Tacos: Divide shredded chicken filling among the taco shells. Finish with tomatoes, lettuce, cheese, sour cream and taco sauces as desired. Serve alongside Spicy Refried Beans, Delicous Martaritas and enjoy.
Know that the LORD is God;
He made us, His we are;
His people, the flock He tends.
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