Meal Kit
Sofrito Steak Tacos
with cotija cheese and poblano pepper
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
In Your Box (serves 2)
- 10 oz. Steak Strips
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- 5 oz. Corn Kernels
- 1 Poblano Pepper
- 1 Lime
- 2 oz. Sofrito Sauce
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- 2 Green Onion
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) N3DyKwPj
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Calories760
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Carbohydrates67g
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Net Carbs62g
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Fat38g
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Protein40g
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Sodium1110mg
Recipe Steps
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
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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 1/2" 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.
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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.
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Finish The Dish
Plate dish as pictured on front of card, garnishing with green onion tops. Bon appétit!
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