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