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.
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
Stem poblano peppers, seed, and cut into ½" dice. Wash hands and cutting board after prepping. (Time: 1:11)
Core tomato and cut into ½" dice (Time: 1:00)
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Mince chipotle chile
Toast The Tortillas and Mix The Sour Cream
Warm tortillas in oven for 1-2 minutes. Poke tortillas with a fork all over, 10 times for each tortilla. Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas. Bake in hot oven until browned and crispy, 5-7 minutes. While tortillas bake, cook steak strip mixture.
In a bowl combine sour cream and chipotle chile. Set aside.
Cook The Steak Strip Mixture
Separate steak strips into a single layer and pat dry. In a large nonstick pan over medium-high heat, add 1 tsp olive oil and steak strips to pan. Stir occasionally until no pink remains, 4-6 minutes. Transfer to a plate.
In the same pan, add 1 tsp olive oil, poblano pepper and green onion bottoms. Cook for 3-4 minutes. Add ¼ tsp salt, a pinch of pepper, chile and cumin rub, and roma tomatoes. Cook 1 minute. Add tomato sauce and 2oz of water and bring to a simmer. Add steak strips back to the pan and stir to combine.
Assemble The Tortillas
Plate dish as pictured on front of card, topping tortillas sour cream mixture, cheddar jack cheese and green onion tops. Bon appétit!
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