Steak Strip Tinga Tostadas

with chipotle crema

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Green Onion
  • 1 tsp. Chile and Cumin Rub
  • Info
    2 oz. Sour Cream
  • 1 Poblano Pepper
  • 2 Roma Tomato
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • 4 fl. oz. Tomato Sauce
  • Info
    1 Chipotle Chile in Adobo Sauce
  • Info
    4 Small Flour Tortillas
  • 10 oz. Steak Strips

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.

  • Nutrition (per serving)

  • Calories
    617
  • Carbohydrates
    42g
  • Fat
    29g
  • Protein
    41g
  • Sodium
    1233mg

Recipe Steps

Before You Cook

  • 1

    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

  • 2

    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.

  • 3

    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.

  • 4

    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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