The Jack in the Box Tacos are legendary, or infamous in you prefer. They have been around for a VERY long time and are actually more traditional than you might think. They closely resemble the Tacos Dorados you would have been able to find in Tijuana, MX back when Robert Peterson was just getting Jack in the Box started back in the late 1940’s. I have painstakingly recreated this recipe to be as authentic as possible and still use items that are readily available to the average person. You do not have to use the TVP or Chicken if you prefer. Any protein that can be turned into a dry paste will work. With that delicious image in our brains, let’s make some tacos!
To check out my video on YouTube about this CLICK HERE
Jack in the Box Taco Recipe
These tacos are a thing! They harken back to the 1950's and Tijuana style tacos back then. Sure they are a bit out of step with the modern world but that's the beauty of them. They don't care. I can respect that.
Equipment
- 1 Food Processor
- 1 10" Frying Pan for frying the tacos Deep Fryer set to 350F works great too
Ingredients
Jack’s Taco Meat Recipe
- 1 lb lean ground beef
- ½ lb pre-cooked Chicken dark meat
- ¾ cup TVP plus ¾ cup boiling water
- 1 1/2 cup Cold Water
- 3 tbsp Oat Flour finely ground quick or plain instant oats
- 3 tbsp Tomato Paste
- 2 tsp Onion Powder
- 2 tbsp Chili Powder
- 1 1/2 tbsp Maseca Corn Four
- 1 1/2 tbsp AP Flour
- 3 tsp Salt
- 2 tsp Ac’cent Seasoning or other brand of msg
- 2 tsp Garlic Powder
- 2 tsp Worcestershire Sauce
- 2 tsp Sugar
- 2 tsp Ground Cumin
- 1 dash Black Pepper
- 1 dash Cayenne Pepper
- 1 squeeze Squeeze of fresh lime juice or dash of powdered citric acid
- 24 7” King Size White Corn Tortillas
- 1 cup vegetable oil or canola oil for frying Could also use a deep fryer for this step, 350F
- 12 American Cheese Slices, cut in half diagonally
- 1 bunch Shredded Lettuce
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