Argentinean Steak and Potato Tacos with Chimichurri and Queso Fresco
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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're used to tacos being from south of the border, but go a little further south for these delicious treats. A little further south. Little further. Nope, even further. Whoops, you're at the South Pole… well, pet a penguin for us. The place on the globe where these tacos take their tantalizing inspiration from is Argentina, home of chimichurri. That supreme sauce flavors the juicy tomatoes, topping these tacos with pure amazing flavor. Now, how to get you back from the South Pole…
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
Customize It Instructions
If using flank steak or 20 oz. steak strips, follow same instructions as steak strips.
If using diced chicken, pat dry and season with a pinch of salt and pepper. Follow same instructions as steak strips in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using shrimp, pat dry and season with a pinch of salt and pepper. Follow same instructions as steak strips in Step 3, cooking shrimp until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side.
Prepare the Ingredients
Coarsely chop potatoes.
Halve tomatoes. Combine tomatoes and chimichurri sauce in a mixing bowl.
Separate steak strips into a single layer and pat dry.
Heat the Tortillas
Place a large non-stick pan over medium-high heat. Working in batches if necessary, add tortillas to hot, dry pan and heat through, 30-60 seconds per side.
Remove from burner. Wrap heated tortillas in a clean towel or piece of foil to keep warm. Reserve pan; no need to wipe clean.
To heat in a microwave instead, wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Cook the Filling
Return pan used to heat tortillas to medium heat and add 1 Tbsp. olive oil. Add potatoes to hot pan. Stir occasionally until browned and tender, 3-4 minutes.
Add steak strips and seasoned salt. Stir often until no pink remains and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner. Rest, 3 minutes.
Finish the Dish
Plate dish as pictured on front of card, filling tortillas with filling and topping with cheese, sour cream, and chimichurri tomatoes. Bon appétit!
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