Cuban Steak Burrito

with roasted sweet potatoes

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat, Soy

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 you!
A note about serious food allergies

This beefy burrito grabs its fantastic flavors from the classic Cuban dish, ropa vieja. The name translates to “old clothes,” but we aren't filling a burrito with your skinny jeans from 2005. Instead, spicy jalapeño and seasoned beef combine for a perfect “crop top from 1997” feel, warm and comforting with a hint of heat. Juicy tomatoes and cheese accessorize with aplomb, turning “old clothes” into something hip, hot, and brand new.

In Your Box (serves 2)

  • 1 Roma Tomato
  • 14 oz. Sweet Potato
  • 1 Jalapeño Pepper
  • 10 oz. Steak Strips
  • Info
    2 tsp. Beef Demi-Glace
  • 1 Tbsp. Chile and Cumin Rub
  • Info
    2 Large Flour Tortillas
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • Info
    2 oz. Sour Cream

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
    950
  • Carbohydrates
    96g
  • Fat
    41g
  • Protein
    48g
  • Sodium
    1716mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Cook the Sweet Potatoes

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Quarter sweet potato and cut into ½" pieces. Add sweet potato pieces to hot pan in a single layer and cook undisturbed until lightly browned, 2-3 minutes. Transfer sweet potato to prepared baking sheet and season with ¼ tsp. salt and a pinch of pepper. Spread into a single layer and roast in hot oven until tender, 12-15 minutes. Wipe pan clean and reserve. While sweet potato roasts, prepare ingredients.

  • 2

    Prepare Ingredients and Sear Steak Strips

    Core tomato and cut into ¼" dice. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. Separate steak strips into a single layer and pat dry. Season with a pinch of pepper. Return pan used to cook sweet potato to medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains, 4-6 minutes. Remove steak strips to a plate. Keep pan over medium-high heat.

  • 3

    Cook the Filling

    Add 1 tsp. olive oil and jalapeño (to taste) to hot pan and stir often until lightly browned, 1-2 minutes. Add ¼ cup water, beef demi, steak strips, and seasoning rub. Stir occasionally until liquid is almost evaporated, 1-3 minutes. Remove from burner.

  • 4

    Make the Burritos

    Wrap tortillas in moist paper towel and microwave until pliable, 30 seconds. Place tortillas on a clean work surface. Place filling, cheese, and tomatoes in center of each tortilla. Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. Lay burrito on its seam. Repeat with second tortilla.

  • 5

    Finish the Dish

    Place a medium non-stick pan over medium heat. Place burritos in dry, hot pan, seam side down. Cook on two sides until browned, 1-2 minutes per side. Plate dish as pictured on front of card, serving sour cream on the side. Bon appétit!

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