Meal Kit
Sofrito Steak Tacos
with marinated vegetables and lime crema
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 6 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Patrick Le Beau
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. Steak Strips
- 6 Small Flour Tortillas
- 1 Roma Tomato
- 1 Lime
- 2 oz. Light Sour Cream
- 2 oz. Sofrito Sauce
- 1 Shallot
- 1 Jalapeno Pepper
- 1 oz. Shredded Cheddar Cheese
- 2 tsp. Natural Beef Flavor Demi-Glace Concentrate
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)
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Calories700
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Carbohydrates57g
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Net Carbs53g
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Fat36g
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Protein40g
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Sodium1350mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Zester
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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Core tomato and cut into 1/4" dice.
Zest lime, halve, and juice.Peel shallot and slice into 1/4" rounds.Stem jalapeño, remove seeds and ribs, and slice into 1/4" pieces. Wash hands and cutting board after working with jalapeño.Pat steak strips dry. Coarsely chop, then separate pieces. -
2 Marinate the Vegetables
In a mixing bowl, combine shallots, jalapeños (to taste), 1 Tbsp. lime juice, and 1 Tbsp. water. Set aside at least 10 minutes, stirring occasionally to allow flavors to marry.
While vegetables marinate, continue recipe. -
3 Make the Lime Crema
Combine sour cream, 1/2 tsp. lime zest, and a pinch of salt and pepper in another mixing bowl. Set aside.
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4 Cook the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan. Stir occasionally until no pink remains and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Add tomatoes, then stir occasionally until starting to soften, 2-3 minutes.Stir in sofrito sauce, demi-glace, and 1/4 tsp. salt until combined.Remove from burner. Rest, 3 minutes. -
5 Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.Plate dish as pictured on front of card, placing filling in tortillas and topping with marinated vegetables (to taste), lime crema, and cheese. Bon appétit!
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