Meal Kit
Birria-Style Steak Tacos
with fire-roasted dipping salsa
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 6 Small Flour Tortillas
- 4 oz. Fire Roasted Salsa Verde
- 3 oz. Radish
- 1 Lime
- 2 oz. Shredded Nacho/Taco Cheese Blend
- 2 oz. Cream Cheese
- 1 oz. Light Sour Cream
- ¼ oz. Cilantro
- 2 tsp. Chile and Cumin Rub
- 1 tsp. Fiesta Seasoning
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.
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Nutrition (per serving)
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Calories800
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Carbohydrates55g
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Net Carbs50g
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Fat50g
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Protein43g
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Sodium1970mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 2 Mixing Bowls
- 1 Box Grater
- 1 Microwave
- 2 Plates
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
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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1 Prepare the Ingredients
Trim and grate radish.
Halve lime and cut into wedges.Coarsely chop cilantro; no need to stem.In a mixing bowl, combine softened cream cheese, fiesta seasoning, and a pinch of salt. Set aside.Pat steak strips dry. Coarsely chop, then separate pieces. -
2 Cook the Steak Strips
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add steak strips, chile and cumin rub, and 1/4 tsp. salt to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner. Transfer steak strips to a plate. Rest, 3 minutes.Wipe pan clean and reserve. -
3 Assemble the Tacos
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.
Microwave until heated through, 20-30 seconds.Carefully remove from microwave.Place tortillas on a clean, flat work surface. Evenly divide cream cheese mixture and shredded cheese between tortillas, placing on one half. Top cheese with steak strips. Fold tortillas over filling, pressing gently to adhere. -
4 Cook the Tacos
Line another plate with a paper towel.
Return pan used to cook steak strips to medium-high heat and add 1 Tbsp. olive oil.Working in batches, place tacos in hot pan and cook until golden-brown, 2-4 minutes per side.Remove from burner and transfer tacos to towel-lined plate.While tacos cook, continue recipe. -
5 Make Crema and Finish Dish
In another mixing bowl, combine sour cream and 1 tsp. water.
Plate dish as pictured on front of card, topping tacos with crema. Garnish with radish and cilantro. Serve salsa (to tatse) on the side for dipping. Squeeze lime wedges over to taste. Bon appétit
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