Meal Kit
Sliced Beef Flautas
with cilantro crema
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Maija Barnes
What's the best filling for flautas? (And can it possibly be alliterative, like all good things are?) Chicken is chic, vegetables very fine, but the best stuffer is the succulent stuff that starts with "s:" steak, steak, and steak. This guy not only has steak, but slightly spicy poblano pepper and onion, filling those rolled tortillas to perfection. Steak is simply the best.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 5 fl. oz. Tomato Sauce
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6 Small Flour Tortillas
- 1 Yellow Onion
- 1 Poblano Pepper
- 1 Lime
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2 oz. Sour Cream
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1 oz. Shredded Oaxaca Cheese
- ¼ oz. Cilantro
- 2 tsp. Chile and Cumin Rub
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) zPapNG3v
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Calories700
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Carbohydrates58g
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Net Carbs52g
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Fat36g
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Protein40g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary.
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If using sliced pork, follow same instructions as steak strips in Steps 1 and 2, stirring occasionally until pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.
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If using shrimp, pat dry. Follow same instructions as steak strips in Step 2, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using ground beef, follow same instructions as steak strips in Step 2, breaking up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
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1 Prepare Ingredients and Make Crema
Halve and juice lime.
Stem and mince cilantro. Halve and peel onion. Cut into 1/4" dice.Stem, seed, remove ribs, and cut poblano into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot.In a mixing bowl, combine sour cream, cilantro, 1 Tbsp. lime juice, and a pinch of salt and pepper. Set aside.Separate steak strips into a single layer and pat dry. Coarsely chop. -
2 Cook the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add steak strips, poblano, onion, and half the seasoning rub (reserve remaining for sauce) to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. -
3 Finish the Filling
Stir tomato sauce and remaining seasoning rub into hot pan. Bring to a simmer.
Once simmering, remove from burner. -
4 Assemble the Flautas
Place tortillas on a clean work surface. Divide shredded cheese evenly between tortillas. Top cheese with filling.
Fold tortilla over filling, then roll tortilla. Place seam-side down.Repeat with remaining tortillas. Wipe pan clean and reserve. -
5 Cook Flautas and Finish Dish
Return pan used to cook steak strips to medium heat and add 2 tsp. olive oil.
Add flautas to hot pan, seam-side down. Cook until browned on one side, 2-3 minutes.Gently roll to the opposite side and cook until browned, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, garnishing flautas with crema. Bon appétit!
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