Meal Kit
Pork Enchilada Tostadas
with lime crema
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Maija Barnes
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In Your Box (serves 2)
- 10 oz. Sliced Pork
- 1 Poblano Pepper
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4 Small Flour Tortillas
- 3 oz. Corn Kernels
- 2 fl. oz. Enchilada Sauce
- 1 Lime
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2 oz. Shredded Cheddar-Jack Cheese
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2 oz. Light Sour Cream
- 2 tsp. Taco Seasoning
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) oqlaapOk
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Calories650
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Carbohydrates44g
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Net Carbs40g
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Fat30g
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Protein51g
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Sodium1580mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 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 ground beef or Impossible burger, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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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 the Ingredients
Tostadas are a delicious but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing steps.
Halve lime. Cut one half into wedges and juice the other half.Stem poblano, seed, and cut into 1/4" 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.Pat sliced pork dry. Coarsely chop, then separate pieces. -
2 Cook the Topping
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add poblanos (use less if spice-averse) to hot pan. Stir often until beginning to soften, 2-3 minutes.
Add pork, corn, taco seasoning, and 1/4 tsp. salt. Stir occasionally until pork is browned and reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Stir in enchilada sauce until combined. Bring to a simmer.Once simmering, remove from burner. Rest, 3 minutes.While topping cooks, continue recipe. -
3 Bake the Tortillas
Poke tortillas with a fork all over, 10 times each.
Place tortillas on prepared baking sheet and spray with cooking spray.Bake in hot oven until browned and crispy, 5-7 minutes.While tortillas bake, continue recipe. -
4 Make the Crema
In a mixing bowl, combine sour cream, 1 Tbsp. lime juice, and a pinch of salt and pepper. Set aside.
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5 Finish the Dish
Plate dish as pictured on front of card, topping tortillas with crema, topping, and cheese. Squeeze lime wedges over to taste. Bon appétit!
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