Meal Kit
Sliced Beef and Poblano Tostadas
with charred corn and cilantro
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Laura Alpern
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. Steak Strips
- 5 oz. Corn Kernels
- 1 Poblano Pepper
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4 Small Flour Tortillas
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2 oz. Shredded Nacho/Taco Cheese Blend
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1 oz. Light Sour Cream
- ¼ oz. Cilantro
- 2 tsp. Taco Seasoning
- 0.14 oz. Lemon Juice
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) GqykoE3B
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Calories690
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Carbohydrates48g
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Net Carbs44g
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Fat39g
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Protein42g
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Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Plate
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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1 Toast the Tortillas
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.
Poke tortillas with a fork all over, 10 times for each tortilla on both sides.Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas.Toast in hot oven until browned and crispy, 5-7 minutes.Carefully remove from oven. Set aside.While tortillas toast, continue recipe. -
2 Prepare the Ingredients
Stem and coarsely chop cilantro.
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 steak strips dry. Coarsely chop, then separate pieces. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add corn, poblanos (to taste), and a pinch of salt and pepper to hot pan. Stir often until vegetables are lightly charred and tender, 5-7 minutes.Remove from burner. Transfer to a plate. Wipe pan clean and reserve. -
4 Cook the Steak Strips
Return pan used to cook vegetables to medium-high heat and add 1 tsp. olive oil.
Add steak strips, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Add vegetables, taco seasoning, and half the cilantro (reserve remaining for garnish). Stir to combine.Remove from burner. Rest, 3 minutes. -
5 Assemble and Bake Tostadas and Finish Dish
Top each tortilla with steak strip mixture, then cheese. Bake in hot oven until cheese is melted, 1-2 minutes.
While tostadas bake, in a mixing bowl, combine sour cream, 1 tsp. water, a pinch of salt, and lemon juice. Set aside.Plate dish as pictured on front of card, topping tostadas with crema and remaining cilantro. Bon appétit!
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