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
Don't cry for these flautas, Argentina. The truth is, they are quite delicious. All through the meaty steak strips, the chimichurri. They promise flavor; you won't be able to keep your distance. Tip: To remove the core of a tomato, carefully make a circle with your knife around the stem, then remove circle.
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 ground beef, follow same instructions as steak strips in Step 2, breaking up with a spoon until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes. Drain fat from pan before adding tomato.
If using ground turkey, follow same instructions as steak strips in Step 2, breaking up with a spoon until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
Prepare the Ingredients
Core tomato and cut into ¼" dice.
Peel and halve shallot. Slice halves into thin strips.
Separate steak strips into a single layer and pat dry.
Make the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips and shallot to hot pan and stir occasionally until no pink remains on steak and shallot is tender, 3-5 minutes.
Add tomato, 1 Tbsp. water, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until thickened slightly and steak strips reach a minimum internal temperature of 145 degrees, 2-3 minutes.
Stir in chimichurri until warmed through, 30-60 seconds.
Transfer filling to a plate. Wipe pan clean and reserve.
Assemble the Flautas
Place tortillas on a clean work surface.
Divide cheese evenly between tortillas, placing on one half. Top cheese with filling. Fold tortilla over filling, then roll tortilla. Place seam-side down. Repeat with remaining tortillas.
Cook the Flautas
Return pan used to cook steak strips to medium heat and add 2 tsp. olive oil. Place flautas in hot pan, seam-side down. Cook until browned on one side, 2-3 minutes.
Gently roll to the opposite side and cook until browned, 2-3 minutes.
Remove from burner.
While flautas cook, make avocado crema.
Make Avocado Crema and Finish Dish
In a mixing bowl, combine guacamole and sour cream.
Plate dish as pictured on front of card, topping flautas with avocado crema. Bon appétit!
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