Del Taco Copycat Beef Tacos Recipes

DEL TACO COPYCAT BEEF TACOS RECIPE

Steps:

• Combine your rice flour or potato starch, chili powder, onion powder, paprika, cumin, garlic salt, sugar, & dried onion in a small bowl.
• Heat up oil in a large skillet over medium heat.
• Once hot, add the ground beef. Break up any large chunks with your spatula and continue sauteing until browned.
• Remove from the heat and drain any excess liquid or oil from the pan.
• Return the pan to heat and add your spice mixture, bouillon, & water.
• Bring the sauce to a simmer for at least 15 minutes or until the sauce has thickened & no aftertaste of starch or flour.
• Assemble your hard taco shells and top them with your favorite fresh ingredients to garnish.

JACK IN THE BOX BEEF TACOS (COPYCAT)

Steps:

• PLEASE NOTE: THESE ARE MAKE-AHEAD TACOS. YOU MUST FILL THEN FREEZE TACOS BEFORE FRYING FOR AUTHENTIC RESULTS. PREPARE MY "COPYCAT JACK IN THE BOX TACO SAUCE" RECIPE (RECIPE #423994) BEFORE ASSEMBLING DEEP-FRIED TACOS.
• POUR 3 cups cold water into a medium bowl; ADD the remaining SEASONING MIX ingredients (1 cup texturized soy protein, 2 tablespoons defatted soy grits (or soy flour), 2 tablespoons tomato paste, 4 teaspoons dried onion flakes, 1 tablespoon plain chili powder, 1 tablespoon masa corn flour, 1 tablespoon all-purpose flour, 2 teaspoons salt, 1 teaspoon Accent seasoning, 1 teaspoon garlic powder, 3/4 teaspoon Worcestershire sauce, 1/2 teaspoon sugar, 1/4 teaspoon ground cumin, 1 dash ground black pepper, 1 dash cayenne pepper, 1 dash citric acid); WHISK mixture well until dry ingredients are thoroughly dissolved; SET aside.
• BROWN the ground TACO BEEF in a skillet over medium-high heat while stirring without overcooking (drain ground beef if necessary); POUR the blended SEASONING MIX into the 1 lb browned TACO BEEF in skillet; RAISE heat to high and BOIL mixture for one minute, stirring; REDUCE heat to medium and COOK mixture, stirring occasionally, until very little liquid remains and ground beef is moist yet not soggy.
• COVER beef mixture and reduce heat to low; SIMMER for 5-7 minutes to steam and tenderize meat, and for flavors to infuse fully (ADD more water to refresh consistency if needed); TRANSFER filling to a food processor and process until fairly fine in texture: RETURN to skillet on lowest heat to keep warm.
• DIVIDE enough needed American cheese slices diagonally; SHRED enough needed iceberg lettuce; HEAT 1/4 teaspoon vegetable oil in a skillet over low heat; TURN corn tortillas one at a time in a skillet on both sides until moistened and pliable (this helps tortillas from tearing); STACK prepared tortillas between paper towels to blot.
• SPOON about 1 tablespoon of warm beef filling mixture into each tortilla; FOLD tortilla in half so bottom is curled; PRESS bottom filled half carefully without tearing tortilla using a taco press or makeshift mold ); LEAVE taco tops open by about 1 inch; CAREFULLY arrange filled, formed tacos into Ziploc bags without crowding or touching; ARRANGE sealed tacos in a resealable plastic container, to protect them from breakage; FREEZE overnight or until ready to deep-fry.
• SLOWLY preheat deep-fryer with manufacturer's recommended amount of oil to 365°F .
• FRY tacos one at a time for 55 - 65 seconds at 365 °F while supporting each taco with a taco press or tongs; PLACE cooked tacos on absorbent paper to drain slightly (I recommend one person frying and one person assembling for better efficiency and fresh, hot tacos!).
• TO ASSEMBLE TACOS: OPEN each fried taco carefully; POUR 1 teaspoon prepared Jack in the Box Copycat Taco Sauce (Recipe #423994); PLACE one cut American cheese triangle into one side; GARNISH with 2 tablespoons shredded iceberg lettuce.
• ENJOY your Jack in the Box Tacos and say, "EAT YOUR HEART OUT, JACK!".

HOMEMADE DORITOS LOCOS TACOS RECIPE BY TASTY

Steps:

• Make the taco shells: Add the Doritos, flour, masa harina, nacho cheese powder, salt, and baking powder to a food processor. Process until the Doritos are broken down into fine crumbs. With the processor running, slowly pour in the melted lard and water. Continue processing until the dough comes together in a ball.
• Transfer the dough to a piece of plastic wrap. Shape into a disc, wrap tightly, then refrigerate for 30 minutes.
• Preheat the oven to 400°F (200°C). Grease 2-3 baking sheets with nonstick spray.
• Working with one dough ball at a time (keep the rest covered so they don't dry out), place between 2 sheets of parchment paper or plastic wrap. Use a heavy skillet to press down evenly into a thin tortilla.
• Transfer the tortilla to the griddle and cook for 1-2 minutes per side, until lightly browned.
• Transfer the cooked tortilla to a large bowl lined with a kitchen towel and cover to keep warm while you cook the rest of the tortillas. The steam will help keep them moist and soft.
• Arrange the tortillas in a single layer on the prepared baking sheets. Bake for 3 minutes, until crisp. While still hot, carefully fold the tortillas into taco holders to set the shell shape. Dust with more nacho cheese powder. Let cool while you make the filling.
• Add the onion and garlic to a food processor and drizzle with oil. Pulse until finely minced, scraping down the sides as needed.
• Transfer the onion mixture to a large pan and sweat over medium-low heat until soft and translucent, 5- 7 minutes.
• Add the ground beef, cumin, coriander, cayenne, garlic powder, granulated onion, paprika, chili powder, beef bouillon, MSG, sugar, and salt. Stir well to combine. Increase the heat to high and use a masher or whisk to break the meat into small pieces. Cook until the beef is golden brown and caramelized, about 5 minutes.
• Deglaze the pan with ½ cup of water, stirring to scrape up any browned bits. 12. Continue cooking for about 10 minutes, until the liquid reduces.
• In a liquid measuring cup or medium bowl, whisk together the cornstarch and remaining 1½ cups water. Add to the beef mixture and bring to a simmer. Cook until the mixture thickens, about 5 minutes.
• Use an immersion blender to purée about a quarter of the meat in the pan, then stir everything together.
• To assemble, spoon the meat mixture into the taco shells. Top with sour cream, shredded lettuce, cheese, and diced tomatoes.
• Serve immediately.
• Enjoy!