Garlic Salsa Steak Tacos

with pickled vegetables and lime crema

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

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

Sofrito sauce is a traditional mainstay, with every household making their own adaptions and changes. It starts with tomatoes, garlic, and olive oil, and then builds with different components. The additions you'll make here, deep rich demi and meaty steak strips, turn the workaday tacos into beautiful things. (Not that every taco isn't beautiful in its own way.) In turn, that depth is contrasted with the sparkling heat of pickled shallot and jalapeño. Every bite of this taco says “tradicional,” but in a way that's pure innovation. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.

In Your Box (serves 2)

  • 2 oz. Sofrito Sauce
  • Info
    2 tsp. Beef Demi-Glace
  • Info
    6 Small Flour Tortillas
  • 1 Shallot
  • 1 Lime
  • Info
    2 oz. Sour Cream
  • Info
    1 oz. Queso Fresco
  • 1 Roma Tomato
  • 1 Jalapeño Pepper
  • 10 oz. Steak Strips

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
    721
  • Carbohydrates
    57g
  • Fat
    36g
  • Protein
    41g
  • Sodium
    1383mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Microwave-Safe Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel shallot and slice into ¼" rounds. Core tomato and cut into ¼" dice. Zest lime, halve, and juice. Stem jalapeño, seed, remove ribs, and slice into ¼" pieces. Wash hands and cutting board after working with jalapeño.

  • 2

    Pickle the Vegetables

    In a microwave-safe bowl, combine shallot, jalapeño, lime juice, and 1 Tbsp. water. Microwave, 30 seconds. Set aside to pickle at least 10 minutes, stirring occasionally to allow flavors to marry.

  • 3

    Make the Crema

    Combine sour cream, ½ tsp. lime zest, and a pinch of salt and pepper in a mixing bowl. Set aside.

  • 4

    Cook the Filling

    Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains on steak, 3-4 minutes. Stir in tomatoes and cook until start to soften, 2-3 minutes. Stir in sofrito, demi-glace, and ¼ tsp. salt. Remove from burner.

  • 5

    Warm Tortillas and Finish Dish

    Wrap tortillas in a damp paper towel and microwave until warm, 30 seconds. Plate dish as pictured on front of card, placing filling in tortillas and topping with pickled vegetables (to taste), crema, and cheese. Bon appétit!

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