Blessed Miguel Pro, S.J.




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Heavenly Recipes in Honor of Miguel

 

Lunch at an outdoor taquería in Monterrey

In spite of his ulcers, Blessed Miguel was apparently a hearty eater.  Food is often mentioned in his biographies.  From the fruit which made him deathly ill as a baby, tejocotes, to the wonderful sweet bread, cocol, which was a childhood favorite and a nickname he used in his hidden ministry, there are special foods and flavors associated with our saint.  In a letter to a friend written from Toluca about a month before his death, he mentions that his health is good and he has even been able to enjoy the chorizo, a delicious but greasy Mexican sausage, the region is famous for.

Blessed Miguel loved the chorizo sausage from Toluca

Having lived in Texas most of my life, I am familiar with many of the delicious dishes of Mexican cuisine.  Mexico is a large country, however, and what is typical of one area may be unknown in others.  Our friend Nazario “Tito” Gonzalez recently sent along some recipes from Sonora.  That reminded me that many people who visit this website may never get to experience some of the wonderful foods from Blessed Miguel’s country.  So we decided to add this page with some recipes that viewers can make at home – wherever your home is – to celebrate a big fiesta.

A home kitchen.  The clay pot is full of delicious frijoles (beans)

Be sure to check back from time to time as we will add more recipes and photos later.

Blessings,
Ann Ball

There is already a recipe for cocol on the site. 

You can find the recipe for delicious Mexican cocoa to drink with your cocol as well as a number of other Mexican style dishes to enjoy on Blessed Miguel’s feast or any day – on my own website: http://annball.com/fiesta.shtml

Tejocotes courtesy of home-sweet-mexico.com

Tejocotes are a small fruit similar to yellow crabapples. They are really a native Mexican hawthorne, though.  These are now available in some stores from the Goya brand.  As with any crabapple, they are usually picked or used in making jelly.  Chorizo is now available in some areas in the frozen food or meat section of large grocery stores.

There are many ways to make and serve chilliquiles. Tito’s recipe below shows one way to serve them.
The photo shows them on bolillas, a white roll similar to the rolls used for subway sandwiches.

Salsa
Chop up 5-8 green onions....stems and all...cut off root....
1 large can of crushed tomatoes.....for a spicier version, use two 14oz. cans of DelMonte Petite Cut sliced tomatoes with "zesty Jalapenos."
1 large can of Ortega's diced green chiles
1 cup chopped cilantro...more is better.....3/4 of a bunch is great....
1/4 teaspoon each of dried oregano, salt and pepper
1 tbsp of lemon or lime juice.or.1 squeezed lime or lemon
chill and then serve with tortilla chips

or

heat up in small frying pan, add grated cheese and then poach eggs in sauce. Serve over fried, crispy corn tortilla with refried beans on side.....bacon goes good, too......

Posole

Simple recipe for crock pot meal....Serves 10 or more.....

2 lbs. pork - boneless short ribs or pork roast cut up
into bite size pieces. throw into pot. No need to brown.

add 1 lb. dried pinto beans....rinse and toss into pot.

1 large yellow or red onion cut up into small pieces.....Not
finely chopped.

3 to 4 garlic cloves chopped.

2 dried red california, mild,  chilies cut up into thin strips. Ok
to leave seed in the pod.

1/2 small can of mild enchilada sauce.

1-1/2 teaspoon of dried oregano and 3/4 teaspoon dried cumin. You
can add more to taste....don't worry, more won't hurt the flavor.

Either one large or two small cans of hominy, white or yellow.
Rinse hominy and throw into pot with beans with all ingredients.

Add water to about 1" from rim of crock pot.

Cook on high for about 3  to 4 hours or until beans are tender.
Add black pepper and salt. Turn heat down to medium heat and let
soup cook/simmer/low boil until ready to serve

Garnishment:
Thinly sliced cabbage, a few sprigs of cilantro, soup spoon of
salsa, tablespoon of shredded cheese, and 1/4 fresh lime or lemon.
Use your own discretion when adding garnishment.

The above two recipes courtesy of Tito Gonzalez

Shrimp Rellenos (Stuffed, Grilled Shrimp)

Scrumptious stuffed shrimp shown here served with rice and vegetables and rolls

Clean and butterfly large raw shrimp.  Place a piece of white cheese about ½” thick between two shrimp, add a thin slice of jalapena pepper if desired, and wrap tightly with raw bacon.  Cook on grill until bacon is done.  Serve with white rice cooked with a few vegetable pieces. 

 

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This site is maintained by Lawrence LeLeux and Fr. Ray Bucko, S.J.
at Creighton University