How To Make Jack in the Box Tacos at Home

If you have never eaten a Jack in the Box Taco good for you and I'm sorry. They are a weird combination of yummy and WTF. There have always been rumors about what is in them (it ain't all beef folks, not even half!) and the american cheese is about as out of place as that crazy sauce. It was 1950 San Diego and they did the best they could with what they had. Luckily, there are a few simple work arounds so you can make these amazing tacos at home. I'll show you how!

Jack's Taco Meat Recipe
1lb Lean Ground Beef
1 cup Cold Water
2 tbsp Oat Flour (finely ground quick or steel cut oats)
2 tbsp Tomato Paste
1 tsp Onion Powder
1 tbsp Chili Powder
1 tbsp Maseca Corn Four
1 tbsp AP Flour
2 tsp Salt
1 tsp Ac'cent Seasoning (or other brand of msg)
1 tsp Garlic Powder
1 tsp Worcestershire Sauce
1 tsp Sugar
1 tsp Ground Cumin
A dash of Black Pepper
A dash of Cayenne Pepper
Squeeze of fresh lime juice (or dash of powdered citric acid)
About 16-18 corn tortillas

Mix all ingredients together and add to browned ground beef. Cook until combined and then pour meat mixture into your food processor. Blend until very liquid and smooth. Return meat to your pan and cook on med-low heat for 3 minutes. Mash meat until extremely smooth

Jack's Taco Sauce

1 cup Cold Water
¼ cup Heinz Chili Sauce
2 ½ tbsp Distilled White Vinegar
1 tbsp Cornstarch
½ tsp Red Pepper Flakes
½ tsp Seasoning Salt (Lawry's or other brand)
1 tsp Garlic Powder
½ tsp Onion Powder
¼ tsp White Pepper
1/8 tsp Ground Coriander
¼ tsp Ground Cumin
Pinch of Ground Cloves
½ tsp Sweet Smoked Paprika

Add all ingredients to your blended and blend until combined. Heat a sauce pan over med/low heat. Add sauce and simmer 5-7 minutes to thicken sauce. Stir often. Let cool and pour sauce into squeeze bottle for easiest application. Refrigerate sauce before use. Keep a few weeks if bottle is air tight.


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