Meal Kit
Texas-Style Steak Flautas
with chipotle crema and green onions
Prep & Cook Time: 25-35 min.
Cook Within: 6 days
Difficulty Level: Intermediate
Spice Level: Medium
Contains: Milk, Wheat
Chef
Ryan Pugh
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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6 Small Flour Tortillas
- 4 oz. Fire Roasted Diced Tomatoes
- 1 Poblano Pepper
- 3 oz. Fire Roasted Corn Kernels
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2 oz. Chipotle Crema
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1 oz. Shredded Cheddar-Jack Cheese
- 2 Green Onions
- 1 Tbsp. Chile and Cumin Rub
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¼ oz. Flour
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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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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1 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. -
2 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. -
3 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. -
4 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. -
5 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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