Jack in the Box Smashed Burger & Birria Tiny Tacos: Copycat Recipes to Satisfy Your Cravings!
Craving that Jack in the Box goodness but don’t want to leave the house? Or maybe you want to recreate those iconic flavors with higher-quality ingredients? Look no further! This comprehensive guide will walk you through crafting your very own sourdough smashed burger and birria tiny tacos that rival (or even surpass!) the real deal. Get ready to embark on a culinary adventure that will tantalize your taste buds and impress your friends and family.
## The Allure of Jack in the Box: Why Recreate Their Classics?
Jack in the Box holds a special place in many hearts (and stomachs!). Their unique menu items, bold flavors, and late-night availability have made them a fast-food staple. However, sometimes you want more control over the ingredients, portion sizes, and overall quality of your meal. That’s where these copycat recipes come in. You can enjoy the familiar taste of your favorite Jack in the Box treats while using fresh, wholesome ingredients and tailoring the recipe to your specific preferences.
## Copycat Jack in the Box Sourdough Smashed Burger Recipe
The sourdough smashed burger is a relatively recent addition to the Jack in the Box menu, but it has quickly gained a loyal following. The tangy sourdough bread, crispy smashed patties, melty cheese, and savory sauce create a symphony of flavors and textures that is simply irresistible. Here’s how to recreate it at home:
**Yields:** 4 burgers
**Prep time:** 30 minutes
**Cook time:** 20 minutes
**Ingredients:**
* **For the Smashed Patties:**
* 1.5 lbs ground beef (80/20 blend is ideal for maximum flavor and juiciness)
* 1 tbsp Worcestershire sauce
* 1 tsp garlic powder
* 1 tsp onion powder
* 1/2 tsp smoked paprika
* Salt and freshly ground black pepper to taste
* 4 slices cheddar cheese (or your favorite cheese for melting)
* 2 tbsp vegetable oil (for cooking)
* **For the Sourdough Buns:**
* 4 sourdough hamburger buns (look for buns that are sturdy enough to hold the patties and toppings)
* 2 tbsp butter, softened
* **For the Secret Sauce (Copycat):**
* 1/2 cup mayonnaise
* 2 tbsp ketchup
* 1 tbsp yellow mustard
* 1 tbsp sweet pickle relish
* 1 tsp white vinegar
* 1/2 tsp garlic powder
* 1/4 tsp onion powder
* Pinch of cayenne pepper (optional, for a little kick)
* **Optional Toppings:**
* Lettuce
* Tomato slices
* Onion slices
* Pickles
**Equipment:**
* Large bowl
* Small bowl
* Large skillet or griddle
* Spatula
* Burger press (optional, but helpful for creating thin patties)
**Instructions:**
1. **Prepare the Burger Patties:** In a large bowl, gently combine the ground beef, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Be careful not to overmix, as this can result in tough burgers. Divide the mixture into 8 equal portions (about 3 ounces each). Roll each portion into a ball.
2. **Make the Secret Sauce:** In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, garlic powder, onion powder, and cayenne pepper (if using). Taste and adjust seasonings as needed. This sauce can be made ahead of time and stored in the refrigerator for up to a week.
3. **Toast the Buns:** Spread softened butter on the cut sides of the sourdough buns. Toast them in a skillet or on a griddle over medium heat until golden brown and lightly crispy. This step is crucial for preventing the buns from becoming soggy.
4. **Smash and Cook the Patties:** Heat vegetable oil in a large skillet or on a griddle over medium-high heat. Place four of the beef balls onto the hot surface. Using a spatula or burger press, immediately smash each ball into a thin patty, about 1/4-inch thick. Cook for 2-3 minutes per side, or until the edges are crispy and the patties are cooked through. The key to a good smashed burger is to create a Maillard reaction (browning) on the surface, which develops intense flavor.
5. **Melt the Cheese:** During the last minute of cooking, place a slice of cheddar cheese on top of each patty. Cover the skillet with a lid to help the cheese melt quickly.
6. **Assemble the Burgers:** Spread a generous amount of the secret sauce on the bottom bun. Top with lettuce, tomato, onion, and pickles (if using). Place two cheesy patties on top of the toppings. Spread more secret sauce on the top bun and place it on top of the patties. Repeat with the remaining patties and buns.
7. **Serve Immediately:** Serve the sourdough smashed burgers immediately while they are hot and juicy. Enjoy!
**Tips and Variations:**
* **Ground Beef Blend:** Using an 80/20 ground beef blend will give you the best flavor and juiciness. The fat content is essential for creating a flavorful and tender burger.
* **Sourdough Buns:** Choose sourdough buns that are sturdy enough to hold the burger without falling apart. You can also toast the buns under a broiler for a more even browning.
* **Secret Sauce Adjustments:** Adjust the ingredients in the secret sauce to your liking. Add more relish for extra sweetness, more mustard for a tangier flavor, or more cayenne pepper for a spicier kick.
* **Cheese Options:** Feel free to use your favorite type of cheese for melting. Pepper jack, Swiss, or provolone would also be delicious.
* **Add Bacon:** Crispy bacon is always a welcome addition to a burger. Cook some bacon and add it to the burger during assembly.
* **Caramelized Onions:** Caramelized onions add a sweet and savory flavor to the burger. Sauté thinly sliced onions in butter over low heat until they are golden brown and caramelized.
* **Smashing Technique:** Use a heavy spatula or burger press to smash the patties as thin as possible. This will create maximum surface area for browning and developing flavor.
* **Don’t Overcook:** Be careful not to overcook the patties. They should be cooked to medium or medium-well for optimal juiciness.
## Copycat Jack in the Box Birria Tiny Tacos Recipe
The birria tiny tacos have taken the internet by storm, and for good reason. These bite-sized tacos are bursting with flavor from the tender, slow-cooked birria (a savory Mexican stew) and the crispy, cheesy tortillas. Recreating them at home might seem daunting, but with this recipe, you’ll be enjoying these addictive tacos in no time.
**Yields:** Approximately 30-40 tiny tacos
**Prep time:** 45 minutes
**Cook time:** 3-4 hours (for the birria), 15 minutes (for the tacos)
**Ingredients:**
* **For the Birria (Stew):**
* 3 lbs beef chuck roast, cut into 2-inch pieces
* 1 lb beef short ribs
* 4 dried guajillo peppers, stemmed and seeded
* 2 dried ancho peppers, stemmed and seeded
* 2 dried pasilla peppers, stemmed and seeded
* 1 white onion, quartered
* 4 cloves garlic, minced
* 2 bay leaves
* 1 tbsp dried oregano
* 1 tsp ground cumin
* 1/2 tsp ground cloves
* 1/4 tsp ground cinnamon
* 1 tbsp apple cider vinegar
* 8 cups beef broth
* Salt and freshly ground black pepper to taste
* **For the Tiny Tacos:**
* 30-40 corn tortillas (street taco size)
* 2 cups shredded Oaxaca cheese (or Monterey Jack cheese)
* Vegetable oil, for frying
* Chopped cilantro and diced white onion, for garnish
* Lime wedges, for serving
**Equipment:**
* Large Dutch oven or heavy-bottomed pot
* Blender or food processor
* Large skillet
* Tongs
* Slotted spoon
**Instructions:**
1. **Prepare the Dried Peppers:** Remove the stems and seeds from the dried guajillo, ancho, and pasilla peppers. Toast the peppers in a dry skillet over medium heat for 2-3 minutes, or until they become fragrant. Be careful not to burn them. Soak the toasted peppers in hot water for 30 minutes to soften them.
2. **Make the Birria Sauce:** In a blender or food processor, combine the softened peppers, onion, garlic, bay leaves, oregano, cumin, cloves, cinnamon, and apple cider vinegar. Add 1 cup of the beef broth and blend until smooth. This is your birria sauce.
3. **Sear the Beef:** Season the beef chuck roast and short ribs with salt and pepper. Heat a tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until browned. This step helps to develop flavor.
4. **Combine and Simmer:** Pour the birria sauce over the seared beef. Add the remaining beef broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the beef is very tender and easily shreds with a fork. Check occasionally and add more broth if needed to keep the beef submerged.
5. **Shred the Beef:** Once the beef is cooked, remove it from the pot and shred it with two forks. Discard the bay leaves.
6. **Strain the Broth (Optional):** If you prefer a smoother broth, you can strain it through a fine-mesh sieve to remove any solids. However, many people enjoy the rustic texture of the broth with the bits of spices and vegetables.
7. **Assemble the Tiny Tacos:** Heat a tablespoon of vegetable oil in a large skillet over medium heat. Dip a corn tortilla into the birria broth to soften it and give it flavor and color. Place the dipped tortilla in the hot skillet. Add a spoonful of shredded beef and a sprinkle of Oaxaca cheese (or Monterey Jack cheese) to one half of the tortilla. Fold the other half of the tortilla over to create a tiny taco.
8. **Fry the Tacos:** Cook the tacos for 2-3 minutes per side, or until the tortillas are crispy and golden brown and the cheese is melted. Repeat with the remaining tortillas, beef, and cheese.
9. **Serve Immediately:** Serve the birria tiny tacos immediately with chopped cilantro, diced white onion, and lime wedges for garnish. The tacos are traditionally served with a side of the birria broth for dipping, known as *consomé*. Don’t skip the consomé – it adds an extra layer of flavor and moisture.
**Tips and Variations:**
* **Beef Cuts:** Beef chuck roast and short ribs are the traditional cuts of meat used for birria, but you can also use other cuts, such as beef shank or brisket.
* **Dried Peppers:** The combination of guajillo, ancho, and pasilla peppers gives the birria its characteristic flavor. You can adjust the amounts of each pepper to your liking, depending on your spice preference. You can find these peppers at most Latin American grocery stores or online.
* **Slow Cooker Option:** You can also make the birria in a slow cooker. Sear the beef as directed, then transfer it to the slow cooker. Add the birria sauce and beef broth. Cook on low for 8-10 hours, or on high for 4-5 hours, or until the beef is very tender.
* **Instant Pot Option:** For a faster cooking time, you can make the birria in an Instant Pot. Sear the beef as directed, then add the birria sauce and beef broth. Cook on high pressure for 45 minutes, followed by a natural pressure release for 15 minutes.
* **Cheese Options:** Oaxaca cheese is the traditional cheese used for quesabirria tacos, but Monterey Jack cheese or mozzarella cheese can also be used.
* **Consomé Enhancements:** You can enhance the flavor of the consomé by adding a squeeze of lime juice, a sprinkle of cilantro, or a dash of your favorite hot sauce.
* **Spicy Kick:** Add a chopped serrano pepper or a pinch of cayenne pepper to the birria sauce for a spicier kick.
* **Tortilla Preparation:** Dipping the tortillas in the birria broth is crucial for giving them flavor and color. Don’t skip this step!
* **Frying Technique:** Make sure the skillet is hot enough before adding the tacos. This will help them to crisp up quickly and prevent them from becoming soggy. Don’t overcrowd the skillet; cook the tacos in batches to ensure even browning.
## Enjoy Your Homemade Jack in the Box Feast!
With these copycat recipes, you can now enjoy the delicious flavors of Jack in the Box’s sourdough smashed burger and birria tiny tacos in the comfort of your own home. Experiment with different ingredients and variations to create your own signature versions of these iconic dishes. Happy cooking!