Jack in the Box Taco By Todd Wilbur


xctmp0TkDNpRecipe Type: Entree
Calories: 190
Cook Time: 15 minutes

Older than both McDonalds and Burger King, Jack-­in­-the Box is the worlds fifth ­largest hamburger chain, with 1,089 outlets by the end of 1991 in thirteen states throughout the West and Southwest. The restaurant, headquartered in San Diego, boasts one of the largest menus in the fast ­food world ­a whopping forty ­five items. Now taste for yourself the homemade version of Jacks most popular item. The Jack-­in-­the Box Taco has been served since the inception of the chain, with very few changes over the years.

Source: “Top Secret Recipes” by Todd Wilbur.

INGREDIENTS

1 pound ground beef
1/3 cup refried beans
1/4 teaspoon salt
2 tablespoons chili powder
1/4 cup Ortega or Pico Pica brand mild taco sauce
12 soft corn tortillas
3 cups cooking oil (Crisco brand preferred)
6 slices American cheese
1 head finely chopped lettuce

INSTRUCTIONS

1. Slowly brown the ground beef over low heat, using a wooden spoon to chop and sitr the meat, keeping it very fine and smooth.
2. When the beef is brown, drain the fat.
3. Add the refried beans and use the wooden spoon to smash the whole beans into the mixture. Remove from the heat.
4. Add the salt, chili powder, and 2 tablespoons of the taco sauce to the mixture. Remove from the heat.
5. In another skillet, heat 1/4 inch of oil until hot. (Test with a small piece of tortilla­­it should bubble when dropped in the oil.) Crisco oil will give the food a taste closest to the original.
6. Spread 1/12 of the beef mixture on the center of each corn tortilla.
7. Fold the tortillas over and press so that the beef filling acts as an adhesive and holds the sides together.
8. Drop each taco into the pan of hot oil and fry on both sides until crispy.
9. When cooked, remove the tacos from the oil and place them on a rack or some paper towels until they are a little cooler.
10. Pry open each taco slighly. Add 1/2 slice of American cheese (cut diagonally) and some lettuce. Top with about 1 1/2 teaspoon of the reaming taco sauce.

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