Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk, Wheat
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)
- 10 oz. Sliced Pork
- 4 oz. Pineapple Chunks
- 1 Lime
- 1 Tbsp. Chile and Cumin Rub
- ¼ oz. Cilantro
- 1 tsp. Cornstarch
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) 8O7KM1OD
You Will Need
- Olive Oil
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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
Customize It Instructions
If using steak strips, follow same instructions as sliced pork in Steps 1 and 2, stirring occasionally until browned and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
If using diced chicken breasts or diced chicken thighs, pat dry. Follow same instructions as steak strips in Step 2, stirring occasionally until browned and chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Prepare Ingredients and Make Lime Crema
Coarsely chop pineapple.Halve lime. Cut one half into wedges and juice the other half.Stem and coarsely chop cilantro.In a mixing bowl, combine sour cream, 1 tsp. lime juice, and a pinch of salt. Set aside.Pat sliced pork dry. Coarsely chop, then separate pieces.
Cook the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork to hot pan. Stir occasionally until no pink remains and pork reaches a minimum internal temperature of 145 degrees, 4-6 minutes.Stir in cornstarch until no dry cornstarch remains in pan.Add 1/2 cup water, demi-glace, pineapple, chile and cumin rub, and 1/4 tsp. salt. Bring to a simmer. Once simmering, stir often until liquid is completely evaporated and pork is coated, 4-5 minutes.There should be no extra liquid in pan. Remove from burner and transfer to a plate. Rest, 3 minutes.Wipe pan clean and reserve.
Assemble the Flautas
Place tortillas on a clean work surface.Divide filling equally among tortillas, placing on one side.Tuck one tortilla end under filling and roll tightly, placing seam side down.
Toast the Flautas
Return pan used to cook filling to medium heat and add 2 tsp. olive oil. Working in batches if necessary, add flautas to 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, and crispy jalapeños (to taste). Squeeze lime wedges over to taste. Bon appétit!
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