Chile-Rubbed Steak Tacos

In the interest of full-disclosure, I need to tell you that one item appears on our menu each week consistently. Taco or fajitas or some version thereof. It started when the other half lived at home. His mother made tacos every Friday it seemed. And now we have what we call Fajita Friday. Sometimes it is Taco Thursday. The alliteration of the name does not always denote exactly the food of the day.

Today was Chile-Rubbed Steak Tacos, from the May 2004 issue.


We made two substitutions with the recipe. We didn't have any allspice or cloves on hand, so we substituted five-spice power instead. The flavor profile was similar, so I don't think the taste was affected. The second change was the meat, we had skirt steak, which is more traditional to use for tacos here in Texas anyways.

The verdict: delicious. It is a winner at our house.