Meal Kit

Sweet and Spicy Al Pastor Pork Flautas

with lime crema and cilantro

Prep & Cook Time: 60+ min.

Cook Within: 6 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 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

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.

In Your Box (serves 2)

  • Info
    2 oz. Sour Cream
  • 1 Tbsp. Chile and Cumin Rub
  • Info
    ½ oz. Crispy Jalapeños
  • ¼ oz. Cilantro
  • 1 tsp. Cornstarch
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 1 Lime
  • Info
    6 Small Flour Tortillas
  • 4 oz. Pineapple Chunks
  • 10 oz. Sliced Pork

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Before You Cook

Cooking Guidelines

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
  1. 1


    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.

  2. 2


    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.

  3. 3


    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.

  4. 4


    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.

  5. 5


    Plate dish as pictured on front of card, garnishing with lime crema, cilantro, crispy jalapeno and lime wedge. Bon appétit

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