Meal Kit
Pork Enchilada Tostadas
with lime crema
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Maija Barnes
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. Sliced Pork
- 1 Poblano Pepper
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4 Small Flour Tortillas
- 3 oz. Corn Kernels
- 1 Lime
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2 oz. Sour Cream
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2 oz. Shredded Cheddar-Jack Cheese
- 1 fl. oz. Enchilada Sauce
- 2 tsp. Taco 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) A3KxDLP6
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Calories660
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Carbohydrates42g
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Net Carbs37g
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Fat33g
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Protein51g
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Sodium1490mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 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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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Stem poblano, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Pat sliced pork dry. Coarsely chop, then separate pieces. -
2 Cook the Topping
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add poblanos (use less if spice-averse) to hot pan. Stir often until beginning to soften, 2-3 minutes.
Add sliced pork, corn, taco seasoning, and 1/4 tsp. salt. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Add enchilada sauce and stir until coated, 30-60 seconds.Remove from burner. Rest, 3 minutes.While topping cooks, continue recipe. -
3 Bake the Tortillas
Tostadas are a delicious but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing steps.
Poke tortillas with a fork all over, 10 times each.Place tortillas on prepared baking sheet and spray with cooking spray.Bake in hot oven until browned and crispy, 5-7 minutes.While tortillas bake, continue recipe. -
4 Make the Crema
In a mixing bowl, combine sour cream, 1 Tbsp. lime juice, and a pinch of salt and pepper. Set aside.
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5 Finish the Dish
Plate dish as pictured on front of card, topping tortillas with crema, topping, and cheese. Squeeze lime wedges over to taste. Bon appétit!
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