Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Bentley]

The taciqutos I make are tighter and deep fried, the ground beef meat is more of a highly seasoned paste to stay in the shell.  More of an appetizer you would dip in your guac then an entrée item!  Much like the very sought after 2 for .99¢ tacos at Jack n the Box...Man, do I miss those and the Extreme Sausage Sandwich!

[Hank D Thoreau]

The worse taquitos I have ever eaten were frozen, made with some sort of thin meat, like sandwich meat, rolled up with the tortilla.

The second worse are the frozen ones with filling that looks like it was injected. This is more often found with chicken taquitos.

In general, these are okay if you cover them with enough guacamole to add some actual flavor. Of course, that depends on whether the guacamole is any good.

Usually, with these type of frozen taquitos, you get that liquidly light green guacamole.

Good guacamole cannot be poured; it must be spooned.

As far as Jack-'N-The-Box is concerned: are they still making the fajita pita?

[Bentley]

Last time I was at a Jack n the Box was 2016 or 17.  Never knew the did a Pita!

[Brushpopper]

I think there is one important key to making good guacamole....NO SOUR CREAM.

Sour cream distracts from the flavor of the avocadoes, onions and tomatoes.

Guacamole does not have to be smooth and creamy.

For full disclosure, I also drink orange juice with extra pulp.

I agree.  No sour cream and extra pulp for me also.  And I like chunks in my guacamole.