Friday Lenten dinners return to Our Lady of Perpetual Help

By The Active Age | February 25, 2022

Our Lady of Perpetual Help Catholic Church, 2409 N. Market in Wichita, Kan., is bringing back its annual meatless Mexican food dinners on Friday during Lent after taking a break due to the COVID-19 pandemic. Starting on March 4 and each Friday through April 8, the church will be selling meatless Mexican food from 5-7 p.m. in the parish center. Parishioners prepare the food each week. The menu features cheese and onion enchiladas, tostadas, potato tacos (see recipe at right), chile rellenos and more. Dine in or carry out are available. Proceeds from the food sales support scholarships to send children from Our Lady of Perpetual Help Church to Wichita-area Catholic schools.

Potato Tacos

2 lbs. potatoes

Vegetable oil, divided use

1/2 onion, chopped

8 oz. whole peeled canned tomatoes,
 drained and chopped

Garlic powder, salt and pepper to taste

½ cup shredded mozzarella or cheddar
cheese, optional

12 to 16 flour tacos (6 to 8 inches)

Toothpicks

For topping: shredded lettuce,
cheese and salsa or pico de gallo

Directions:

Peel potatoes, cut into chunks and boil until done. Drain and mash potatoes. Heat 1 tablespoon oil in a pan. Saute onion and tomato until onion is soft. Add mixture to potatoes along with ½ cup shredded cheese, if using. Season to taste with garlic powder, salt and pepper.

Place 2-3 heaping tablespoons of
potato mixture in the center of a tortilla. Close the tortilla over the filling and use toothpicks to hold the edges together at either end and in the middle. Repeat
with remaining ingredients.

In a saucepan, heat enough oil to cover the tacos over medium-high heat. Using tongs, carefully lower a taco into the oil. Fry for about 1 minute, then turn
the taco over and fry another minute, or
until golden brown on both sides.

Remove from oil and drain on
paper towels. When cool enough to handle, pry open top of taco, add
lettuce, cheese and salsa and serve.

Source: Teresa Kelley

Pico de Gallo

3-5 ripe tomatoes

1 yellow or white onion

1-2 jalapenos, seeds removed 

1 small bunch cilantro

Juice of 1 lime

Salt and pepper, to taste

Directions: Chop and combine first four ingredients. Add lime juice, salt and pepper. Let flavors meld at least 30 minutes before serving.

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