In Love With Jim Boy's Tacos
My husband is addicted to the crispy tacos at Jim Boys (Northern Cal/Nevada locations)...he's been eating them since he was a little boy. Does anyone know how they make the ground beef filling for these? It's probably something really simple but the flavor is unique and it's what he loves. Would love to get the inside scoop on these...thanks!
I grew up in the Sacramento area and Jimboy's was always one of my favorite comfort food places.
I moved away from the west coast several years ago and miss it terribly!
The taco recipes here are wonderful - however I've been looking for a recipe for Jimboy's guacamole. I haven't been able to get that taste I remember and would appreciate any insight.
i grew up eating jimboys aswell it is a comfort food for me too...
it took me a year or 2 to perfect my own version of it:::
.use any taco seasoning,,warm the small corn tortilla and put a half slice of kraft american cheese & some ground meat-- than shallow fry in canola oil,,,continue for each taco,after each side is crunchy take out of oil and toss in Kraft grated Parmesan cheese..than add shredded iceburg + toppings etc.
be careful when flipping the tacos while shallow frying because the cheese melts fast and can make the oil splatter.
(i also add in extra garlic powder & minced onion with the taco bell seasoning packet)
hope that helps
Here's a Jim Boy's Tacos type of recipe that Dairy Belle, a small fast food chain in San Jose CA served in the late 1960's. Other than using a flour tortilla and being called a taco or burrito,
this dish is in no way a Mexican recipe. It's more like a fried potato wrap, and a comfort food.
Dairy Belle "Kona" Potato Burrito
This was served at Dairy Belle, a fast food
restaurant chain in San Jose, CA in the
late 1960's as a "Kona Taco".
1 tablespoon butter
2 tablespoons cooking oil
1/4 cup yellow or white onions, diced
2 potatoes, peeled and diced
2 dashes chili powder
salt and pepper to taste
1 flour tortilla
1/4 cup Cheddar cheese, shredded
Add butter and cooking oil to a skillet.
Over medium heat, fry diced onions and peeled,
diced potatoes until tender and slightly browned.
Season with a couple of dashes of chili powder,
salt and pepper.
Fry flour tortilla on both sides until it
softens and is slightly browned.
Fill tortilla with warm fried potatoes and
sprinkle with grated cheese. Add a little ketchup
if desired. Wrap and serve warm.
I've come pretty close to duplicating Jimboy's taco filling (meat) by first starting with a small amount of pork fat and very finely ground beef, chopping the beef into a very fine mix on the grill, adding the onions about half way through browning, a little garlic powder towards the end of cooking. The spices seem to be the key ... ain't got there yet. Important to remember not to over-brown the beef.
Don't know about the meat filling, but the outside surface of the tortillas used on Jimboy's Tacos are dusted with finely grated Kraft Parmesan cheese .
Here's a link to a news story about Jimboy's Tacos. It describes how they started and some of the ingredients that go into their tacos: