This week I wanted to make Rick Martinez’ Tacos Nortenos as soon as possible. Monday done.
Then, I bounced around my stand-bys but the menu didn’t seem right.
Sometimes when I’m putting together my weeknight meal plan, I take a look at what is in season in this handy little chart wheel I found: https://squaremeals.org/FandNResources/TexasFarmFresh/SeasonalityWheel.aspx
Corn is in season! So I go back to my recipes and look for corn, boom, Ajiaco from Kenji Lopez-Alt.
Okay, so now I have two days left to fill. Both of those recipes I notice have some ingredients that I might not use all of in the week and I can’t have food going bad. Off to finding more recipes that include these ingredients and only one or two more things.
And I come across Steak Chimichurri. I’ll already have cilantro and parsley, onions, vinegar, garlic, etc. I’ll just have to keep my eyes peeled for a good, cheap steak.
I’ve got one night saved for leftovers or dining out, so I’m all set this week.
- Tacos Nortenos – https://food52.com/recipes/86188-best-tacos-nortenos-recipe
- Ajiaco Colombian Stew – https://www.seriouseats.com/ajiaco-colombian-chicken-and-potato-soup-recipe
- Steak Chimichurri doesn’t have a recipe, I just do what feels right in the eyes of the lord
I’ve made the ajiaco recipe multiple times and absolutely love it. Reminds me of the first time I made Caldo Verde from Foodwishes or Charro Beans from Rick Bayless, I made them once a week until I ruined them for myself.
I’m really excited for the tacos, which is why I couldn’t wait to make them later in the week.