All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
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.
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 ½ cup water and stir occasionally until water evaporates, 4-6 minutes.
Season with ¼ tsp. salt and a pinch of pepper. Transfer filling to a plate, and refrigerate until cool enough to handle.
Wipe pan clean and reserve.
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.
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.
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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