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
A note about serious food allergies
Sofrito sauce is a traditional mainstay, with every household making their own adaptions and changes. It starts with tomatoes, garlic, and olive oil, and then builds with different components. The additions you'll make here, deep rich demi and meaty steak strips, turn the workaday tacos into beautiful things. (Not that every taco isn't beautiful in its own way.) In turn, that depth is contrasted with the sparkling heat of pickled shallot and jalapeño. Every bite of this taco says “tradicional,” but in a way that's pure innovation. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Core tomato and cut into ¼" dice.
Zest lime, halve, and juice.
Peel shallot and slice into ¼" rounds.
Stem jalapeño, seed, remove ribs, and slice into ¼" pieces. Wash hands and cutting board after working with jalapeño.
Separate steak strips into a single layer and pat dry.
Pickle the Vegetables
In a microwave-safe bowl, combine shallot, jalapeño, lime juice, and 1 Tbsp. water. Microwave, 30 seconds.
Set aside at least 10 minutes, stirring occasionally to allow flavors to marry.
While vegetables pickle, make lime crema.
Make the Lime Crema
Combine sour cream, ½ tsp. lime zest, and a pinch of salt and pepper in a mixing bowl. Set aside.
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 and stir occasionally until no pink remains and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Add tomato, then stir occasionally until starting to soften, 2-3 minutes.
Stir in sofrito sauce, demi-glace, and ¼ tsp. salt until combined. Remove from burner. Rest, 3 minutes.
Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30 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 pickled vegetables (to taste), lime crema, and cheese. Bon appétit!
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