Meal Kit

Al Pastor Pork Flautas

with pineapple and queso fresco

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

You'll be flaunting your fancy Mexican food knowledge after enjoying a plateful of these flautas. (We know what we did there and we stand by it.) Ground pork is infused with al pastor flavors like chipotle and pineapple, rolled in tortillas, and crisped to achieve that perfect bite. These crunchy rolls are garnished with crumbly queso fresco and pickled shallot. Flaunt your flautas, my friend! Tip: Want to get the most juice out of your lime? Before cutting, microwave for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.

In Your Box (serves 2)

  • 12 oz. Ground Pork
  • Info
    6 Small Flour Tortillas
  • 1 Lime
  • 3 oz. Pineapple Chunks
  • 1 Shallot
  • Info
    1 oz. Queso Fresco
  • Info
    1 oz. Sour Cream
  • ½ oz. Baby Arugula
  • 1 tsp. Chipotle Seasoning
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare Ingredients and Pickle Shallot

    Peel and halve shallot. Slice one half into thin strips. Cut other half into a small dice.

    Halve lime and juice.

    Combine shallot strips, lime juice, and a pinch of salt in a mixing bowl. Marinate at least 10 minutes.

    While shallot marinates, coarsely chop pineapple.

    Crumble queso fresco.

  2. 2

    Cook the Filling

    Place a large non-stick pan over medium-high heat. Add ground pork to hot pan and stir often, breaking up with a spoon, until no pink remains, 5-7 minutes.

    Add diced shallot and seasoning blend. Stir occasionally until shallot begins to soften, 3 minutes.

    Add pineapple and 1/2 cup water and stir occasionally until water evaporates, 4-6 minutes.

    Season with 1/4 tsp. salt and a pinch of pepper. Transfer filling to a plate, and refrigerate until cool enough to handle.

    Wipe pan clean and reserve.

  3. 3

    Roll the Flautas

    To make tortillas more pliable, wrap in a damp paper towel and microwave, 30 seconds.

    Lay tortillas on a clean work surface. Divide filling evenly in the center of each tortilla.

    Roll tortillas and place on a plate, seam side down.

  4. 4

    Crisp the Flautas

    Return pan used to cook filling to medium heat and add 1 Tbsp. olive oil.

    Working in batches if needed, place flautas in hot pan, seam side down. Cook until browned on one side, 2-3 minutes.

    Gently roll to opposite side and cook until browned, 2-3 minutes. Replenish oil if necessary.

    Remove from burner.

  5. 5

    Dress Arugula and Finish Dish

    In another mixing bowl, combine 1 tsp. shallot marinade, 1 tsp. olive oil, and a pinch of salt and pepper. Add arugula to bowl and toss to coat.

    Plate dish as pictured on front of card, garnishing with sour cream, dressed arugula, pickled shallot (to taste), and queso fresco. Bon appétit!

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