Meal Kit
Texas-Style Steak Flautas
with chipotle crema and green onions
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk, Wheat
With flavor as big as Texas itself, these stuffed flautas will be the easiest answer to the dilemma of, "What's for dinner?"
In Your Box (serves 2)
- 10 oz. Steak Strips
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- 4 oz. Fire Roasted Diced Tomatoes
- 1 Poblano Pepper
- 3 oz. Fire Roasted Corn Kernels
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- 2 Green Onions
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- 1 Tbsp. Chile and Cumin Rub
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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.
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Nutrition (per serving) A3K8BaP6
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Calories780
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Carbohydrates62g
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Net Carbs57g
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Fat43g
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Protein41g
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Sodium1530mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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
Customize It Instructions
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If using diced chicken breasts, pat dry. Follow same instructions as steak strips in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Follow same instructions as steak strips in Step 2, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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Make Crema and Prepare Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Stem poblano, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.In a mixing bowl, combine chipotle crema and a pinch of salt.Pat steak strips dry. Coarsely chop, then separate pieces. -
Cook the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips, poblanos, and white portions of green onions to hot pan. Stir occasionally until peppers are tender and steak strips reach a minimum internal temperature of 145 degrees, 6-8 minutes.
Add flour and stir until no dry flour remains.Stir in 1/4 cup water, tomatoes, chile and cumin rub, corn, and a pinch of salt and pepper. Bring to a simmer.Once simmering, stir occasionally until combined, 1-2 minutes.Remove from burner. Rest, 3 minutes. -
Assemble the Flautas
Place tortillas on a clean work surface.
Divide filling equally among tortillas, placing in center. Don't overfill flautas; you may have filling leftover. Top with cheese. Tuck one tortilla end under filling and roll tightly, placing seam side down. Repeat with remaining tortillas.Wipe pan clean and reserve. -
Toast the Flautas
Return pan used to cook filling to medium heat and add 4 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 flautas to opposite side and cook until browned, 2-3 minutes.Remove from burner. -
Finish the Dish
Plate dish as pictured on front of card, halving flautas, if desired, and garnishing with crema and green portions of green onions. Bon appétit!
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