Thanks to the persuasive powers of social media, a few years ago we eagerly adopted #TacoTuesday and now look forward to a special - yet, oh so simple - themed dinner once a week on an otherwise ordinary weeknight.
It’s one of the many food rituals we’ve put into place over the years, and while I didn’t grow up with many of them in my own home childhood home, the same cannot be said for the family Rob was raised in. For example, when we first started dating he used to go to his parent’s house for dinner every Thursday night. Spaghetti was always, always, always on the menu that day of the week, and his mother would alternate between two toppings: one week she would serve a traditional meat sauce and the next would be beef meatballs bathing in a simple stovetop tomato sauce. When it was meatball week, each eater would get five on his plate, no more and no less, and she made sure there were leftovers for Rob to bring home for his work lunch the next day. He was 31 years old and his mother packed him a lunch even though he no longer lived with her. I knew right away this was a family I wanted to be a part of.
I hope my kids will fondly look back on Tuesday night dinner, and remember that sometimes we ate crispy pan-fried beef and bean tacos, other times it was fish tacos, and then there were the nights I made a lightened-up version served in lettuce cups. They affectionately refer to these as my “hipster Mexican” tacos, a term that feels amusingly accurate. There isn’t an exact recipe for these, and they can be topped with anything your family fancies, but here’s how I made mine:
In a small bowl combine a tablespoon of chili powder, a teaspoon each of garlic powder and dried oregano, ½ teaspoon each of salt and smoked paprika and ¼ teaspoon of ground cinnamon. Drizzle a pound and a half of striploin steaks with olive oil and rub the spice mixture over both sides of the meat. Grill or broil each side for 5-8 minutes (depends on the desired doneness) and remove to a plate to rest for 10 minutes. Slice against the grain and place pieces on lettuce leaves. Cover with sautéed corn, grated spicy Monterrey Jack cheese, chopped tomatoes and sliced green onions. Serve with tortilla chips, sour cream, and guacamole.
I’m curious, do you eat the same thing on the same night every week? If so, tell me all about it!