Saint Raymond’s Christ House Committee is Hosting Dinner Friday, May 29th in Alexandria! Please consider volunteering!

May 9, 2015 News

Below is the recipe if you would like to assist in this event.  Please RSVP with Maria Sanchez O’Brien at  571.259.7379 to coordinate your efforts.  We also need servers and drivers (to get food from Saint Raymond’s to Christ House).

Chicken Tinga Poblana/Tinga Poblana de Pollo (w/Mole Sauce)

For a more familiar Taco recipe, we will use a Jalapeño pepper vs. Chipotle pepper AND offer toppings of Sour Cream AND Red or Green Salsa vs. Mole Sauce. 😉 Maria Sanchez-O’Brien

Ingredients :


  • 1 chicken breast cooked and shredded (cook in water w/onion, celery stick, and carrot OR in plain water to cover, AND save your broth/stock)
  • 1 medium size white onion thinly sliced
  • 1 lb  Roma tomatoes or any fresh tomatoes (around 4)
  • 1/2 tsp. of Mexican Oregano (any Oregano spice will work)
  • 1 Jalapeño pepper (slice it in half, lengthwise, and watchfully remove and discard seeds w/knife tip to reduce “spiciness” in filling)
  • 1 garlic clove, pressed through garlic press right into your pan
  • salt and black pepper to taste
  • Iceberg Lettuce (1) and Romaine Lettuce (1)
  • Shredded Cheddar/mozzarella cheese, 1 large bag
  • 1 jar Green or Red Salsa (for most authentic flavors and nice ingredients I purchase large jars at Whole Foods or Trader Joe’s Green Salsa)
  • 1 tub of Breakstone’s Sour Cream (whole fat is Best!)
  • 1 pack of Flour Tortillas ( I find that for BEST authentic flavor, homemade are the best!  Next best are Whole Foods Organic Flour Tortillas OR non-organic Flour Tortillas handmade daily at the Whole Foods at Fair Lakes, off Fairfax Co. Pkway N)


Add 1-2 TBSPs olive oil to your skillet and sauté the onion until almost translucent, add the garlic and sauté it briefly, adding the chicken and sautéing ALL for a few minutes.  Meanwhile, puree the tomatoes, garlic, jalapeño pepper, oregano and 1/2 cup of saved chicken Broth or STOCK in your blender until you have a fine sauce.

Add this sauce to the chicken in your sauté pan, cook for a few more minutes to combine flavors, and season with salt and pepper.  Let your beautiful chicken taco sauté Cool Down and store in a sealed Glad box or a food storage bag and it is ready to be dropped off at St. Raymond’s.
* Please drop off your Chicken Taco Filling and Trimmings in St. Raymond’s Parish Hall on Thursday, May 28th, ANYTIME between 9:30 am and 4:30 pm.

Mexican Rice

Ingredients :


  • 1 medium size white onion thinly sliced
  • 2 celery ribs, sliced in half
  • 1 large fresh tomato, cut in wedges
  • 1/2 tsp. of Mexican Cumin (any Cumin spice will work)
  • 1 garlic clove, pressed through garlic press right into your pan
  • salt and black pepper to taste
  •  2 cups of brown OR white rice (place in stock pot and add 4 1/4 cups of water OR the broth/stock you saved from your cooked chicken)


Add 1-2 TBSPs olive oil to your skillet (with a lid) and sauté the onion until almost translucent, add the tomato, celery, and garlic and sauté them briefly.  Pulse or blend the onions, tomato, and garlic AND Cumin in about 2 cups of your water/broth/stock.  Add the rice and this purée to your skillet, sautéing ALL the ingredients for a few minutes.  Add the remaining liquid AND add salt and pepper to taste.  Bring the rice to a simmer and cover skillet with lid, keeping the lid closed during cooking time.  Cook the rice on low heat (should be simmering though, so increase heat slightly if you need to keep rice simmering) for about 25 minutes.  Check the rice when the timer goes off.  You will know rice is done when all the liquid has evaporated and you have a fluffy rice.  🙂

Cool rice in pan and store it in a Glad storage box or a food storage bag.
We are also looking for suppliers for refried beans, salsa and tortilla chips.