Express

One-Pan Sweet and Spicy Al Pastor Pork Flautas

with lime crema and cilantro

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 4 days

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

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In Your Box (serves 4)

  • 20 oz. Sliced Pork
  • Info
    12 Small Flour Tortillas
  • 8 oz. Pineapple Chunks
  • Info
    4 oz. Light Sour Cream
  • 1 Lime
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • Info
    4 tsp. Chicken Demi-Glace Concentrate
  • 2 Tbsp. Chile and Cumin Rub
  • ¼ oz. Cilantro
  • 2 tsp. Cornstarch
Contains: Sulfites
Food intolerance information

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
    660
  • Carbohydrates
    55g
  • Net Carbs
    53g
  • Fat
    27g
  • Protein
    46g
  • Sodium
    1430mg

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

  • If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.

  1. 1

    Prepare Ingredients and Make Lime Crema

    Drain and coarsely chop pineapples.

    Halve lime. Cut one half into wedges and juice the other half.

    Tear cilantro, leaves and stems.

    In a mixing bowl, combine sour cream, 2 tsp. lime juice, and 1/4 tsp. salt. Set aside.

    Pat sliced pork dry. Coarsely chop, then separate pieces.

  2. 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 a pinch of salt. Bring to a simmer.

    Once simmering, stir often until liquid is completely evaporated and pork is coated, 4-6 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. 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. 4

    Toast Flautas and Finish Dish

    Return pan used to cook filling to medium heat and add 2 tsp. olive oil. Working in batches, 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.

    Plate dish as pictured on front of card, garnishing with lime crema, cilantro, and cheese. Squeeze lime wedges over to taste. Bon appétit!

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