Our Lady of Guadalupe by Fr.Jose Luis Guerrero

There are many good books available on Our Lady of Guadalupe for both children and adults. Fr. Lovasik, Tomie de Paolo, Ernestine Nobisso are a few of the many children's authors who have written books that retell the story of the Blessed Virgin's appearance to a Mexican Indian, Juan Diego, in 1531. Dr. Warren Carroll, Carl Anderson, and Francis Mary are among authors who have given in depth accounts for adults on the apparitions of Our Lady of Guadalupe to Juan Diego.

Our Lady Of Guadalupe by Fr. Jose Luis Guerrero is a booklet based on the "El Nican Mopohua" written in Nahuatl in 1556 by Antonio Valeriano, a native writer. The "El Nican Mopohua" was the first written account to give information on Juan Diego and the apparitions. Fr. Guerrero who is a priest at the Basilica of Guadalupe has degrees in both Theology and Canon Law. He draws on this Nahuatlan account with its descriptions of signs and symbols important to the Indian culture to show how God communicated to the Indians by infusing the Blessed Mother's appearances with symbols of great meaning to them. The author explains in this small booklet the significance of various symbols and associations and what they meant to the Indians. He shows how God by using their symbols in speaking to them enabled countless Indians to embrace the Catholic faith through the appearances of Our Lady of Guadalupe. The booklet is put out by Liguori and may be found at Catholic shops or on line at www.liguori.org  To celebrate this great appearance of Our Lady of Guadalupe and the conversion of so many of the Indians in Mexico, a recipe for Sopaipillas is given.

SOPAIPILLAS

(Fried Bread Puffs) Level: Moderate – Adult Supervision

These dough puffs popular in Mexico are often found in a variety of geometric shapes. You can cut them out in the shape of stars to represent the stars on Our Lady of Guadalupe’s mantle, or use your imagination to form other shapes.

PREP: 15 minutes CHILL: 30 minutes FRY: 20 minutes

INGREDIENTS /EQUIPMENT

2 tablespoons lard or shortening /pastry cutter

2 cups all-purpose flour /medium-sized bowl

2 teaspoons baking powder/measuring spoons

1 teaspoon salt /fork

2/3 cup lukewarm water /candy/frying thermometer

Vegetable oil for frying/ large frying pan

Cinnamon and sugar, confectionary sugar, /rolling pin

Or honey /floured surface

Caramel Syrup Recipe /roll of paper towels

3 cups of water /paper bag/serving plate

1 ½ cups dark brown sugar /saucepan

¼ teaspoon anise seeds

DIRECTIONS YIELD: 18 puffs

1. Add flour, baking powder and salt into one medium-size bowl.

2. Cut shortening into flour mixture completely

with a pastry cutter.

3. Sprinkle in water, 1 tbsp. at a time, tossing with fork

until all flour is moist and dough almost

cleans sides of bowl. Gather dough into a ball.

Cover and refrigerate 30 minutes.

4. Place frying pan on burner. Set heat on medium high.

Fill oil to about 1 ½ inches.

Heat to 400 degrees. Check with thermometer frequently.

5. While oil is heating, roll dough on

lightly floured surface into rectangles, 12 X 10 inches.

Cut into rectangles, 3 X 2 inches.

Fry 3 or 4 rectangles at a time until puffed and golden.

Turning once, about 2 minutes on each side.

Or roll dough into circles and

cut stars out by hand with cookie cutters. Repeat. Fry.

6. Drain on paper towels. Sprinkle with cinnamon and sugar,

toss in a paper bag with confections’ sugar,

or drizzle with caramel syrup.

Carmel Syrup – Put all ingredients in saucepan.

Turn heat to medium.

stir until sugar has melted. Bring to boil quickly.

Let boil for 20 minutes.

Remove from heat and cool. Drizzle over puffs.