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
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.
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
Prepare The Ingredients & Heat The Tortillas
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Stem poblano peppers, seed, and cut into ½" dice.
Halve lime lengthwise. Cut one half into wedges and juice the other half.
Wrap tortillas in a damp paper towel and microwave, 30 seconds.
Cook The Vegetables
In a large nonstick pan over high heat, add 1 tsp olive oil. Add poblanos and corn and cook until charred, 3-4 minutes. Transfer to a plate. Reserve pan; no need to wipe clean.
Cook The Steak
Separate steak strips into a single layer and pat dry. In the same pan over medium high heat add 1 tsp olive oil. Over medium-high heat, add steak strips to pan. Stir occasionally until no pink remains, 4-6 minutes. Add green onion bottoms, sofrito sauce and 2 TB water. Bring to a simmer.
Finish The Dish
Plate dish as pictured on front of card, garnishing with green onion tops. Bon appétit!
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