All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Al pastor isn't just a taco thang; the unique flavor can be translated into many a meal. Now, it's going in flautas like nobody's business; the crispy shell contrasts brilliantly with the tender meat inside, and the drizzle of cooling sour cream on top turns the amazing into the sublime. Al pastor can't just be confined to tacos; this meal proves it.
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
coarsly chop pineapple
stem and chop cilantro
Halve lime. Cut one half into wedges and juice the other half.
In a mixing bowl, combine sour cream, 1 tsp lime juice and pinch of salt.
Separate pork strips into a single layer and pat dry. Coarsely chop.
COOK THE FILLING
Place a large non-sick pan over medium-high heat and add 2 tsp. olive oil Add pork strips to pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
add corn starch and mix until no dry starch remains.
add ½ cup of water, chicken base, pineapple Chili Cumin run and ¼ tsp salt.
allow to simmer until the liquid is almost gone and coats the protein, 3-4 minutes.
there should be no extra liquid in the pan.
ASSEMBLE THE FLAUTAS
Place tortillas on a clean work surface.
Divide filling equally among tortillas, placing in center.
Tuck one tortilla end under filling and roll tightly, placing seam side down.
Wipe pan clean and reserve.
TOAST THE FLAUTAS
Return pan used to cook filling to medium heat and add 2 tsp. olive oil. Working in batches if necessary, place flautas in hot pan, seam-side down. Cook until browned on one side, 2-3 minutes.
Replenish oil if necessary. Gently roll to opposite side and cook until browned, 2-3 minutes.
Remove from burner.
FINISH THE DISH
Plate dish as pictured on front of card, garnishing with lime crema, cilantro, crispy jalapeno and lime wedge. Bon appétit
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