Meal Kit
One-Pan Sweet and Spicy Al Pastor Pork Flautas
with lime crema and cilantro
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Ryan Pugh
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Sliced Pork
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6 Small Flour Tortillas
- 4 oz. Pineapple Chunks
- 1 Lime
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2 oz. Sour Cream
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½ oz. Crispy Jalapenos
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2 tsp. Chicken Demi-Glace Concentrate
- 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.
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Nutrition (per serving) xPozyN3g
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Calories730
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Carbohydrates57g
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Net Carbs55g
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Fat36g
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Protein45g
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Sodium1630mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare Ingredients and Make Lime Crema
Drain and coarsely chop pineapples.
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. -
2 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, 5-7 minutes.
Stir in cornstarch until no dry cornstarch remains.Add 1/2 cup water, demi-glace, pineapples, 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. -
3 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. -
4 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. -
5 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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