All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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.
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
Medium 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
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 1/2" 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 1/4 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.
Prepare Ingredients and Sear Steak Strips
Core tomato and cut into 1/4" 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.
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 1/4 cup water, beef demi, steak strips, and seasoning rub. Stir occasionally until liquid is almost evaporated, 1-3 minutes.Remove from burner.
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.
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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