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.
You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Stem poblano pepper, seed, and cut into ¼" dice. Wash hands and cutting board after prepping.
Peel and mince shallot.
Stem and mince cilantro.
Coarsely chop peanuts.
Zest and juice lime.
Separate steak strips into a single layer and pat dry.
Start the Salsa
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add corn, poblano (to taste), and shallot to hot pan and stir occasionally until tender, 3-4 minutes.
Remove from burner and season with a pinch of salt and pepper.
Remove cooked vegetables to a mixing bowl and set aside.
Wipe pan clean and reserve.
Cook the Steak Strips
Return pan used to cook vegetables to medium-high heat and add 2 tsp. olive oil.
Add steak strips, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until no pink remains, 4-6 minutes.
Stir in mole concentrate and ¼ cup water. Bring to a simmer and cook until slightly thickened, 1-2 minutes.
Finish the Salsa
Add 1 Tbsp. lime juice, ½ tsp. lime zest, and cilantro to mixing bowl. Stir to combine.
Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave, 30 seconds.
Plate dish as pictured on front of card, filling tortillas with steak strips and salsa and garnishing with queso fresco (breaking up with your hands if needed) and peanuts. Bon appétit!
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