Doritos Jacked chips are thick, large, bolder tasting versions of their regular Doritos lineup. So when I saw the Doritos Jacked Ranch Dipped Hot Wings flavor I had to try them. The packaging details really jumped out at me and being a fan of the Ranch flavored doritos the blue color really grabbed my attention.
The chips are huge like all the other Doritos Jacked chips and the flavor is almost spot on for what it claims to be. The Hot Wings flavor is a spicy buffalo flavor with a hint of vinegar that gives it a nice bite to the heat. Along with a nice hint of ranch these chips taste good. All the chips are noticeably coated with flavoring and smell great.
Should you eat these?
Yes. If this flavor sounds appealing to you, get a bag and enjoy the bold taste.
(Update!) After eating these at work today the vinegar smell and taste of the chips was much more noticeable. A small change of environment and I realized I must have been getting used to the smell and taste at home. Turns out these are a bit stronger with vinegar than I thought they were and a couple coworkers seemed to notice.
Doritos® Locos Tacos are the perfect combination of Doritos and Taco Bell. I'd say the perfect combination of tacos instead of "Taco Bell", but American tacos are completely different from actual tacos, but lets save that for another time. Currently there are two Doritos Locos Tacos available across the US, the Cool Ranch and Nacho Cheese. Some parts of the US have a third flavor called "Flamas", these I have not seen yet in my area. I did however get one Cool Ranch and a Nacho Cheese.
Its noticeable that these taco shells are large versions of Doritos. I like getting these as Supreme tacos, loaded with cheese and sour cream.
The Doritos flavor really adds to these tacos. The key word is flavor, these are not full large versions of Doritos, but actually Doritos flavoring imparted upon taco shells. While Doritos are a very hard and crunchy chip, they did not do a full conversion, these are still taco shells. This makes sense because you are eating tacos. If these were full large scale chips, they wouldn't taste right because everyone is used to the taco shell taste when eating Taco Bell. You'll notice that the tacos come with thin cardboard sleeves, thats because these chips will impart their flavor all over your fingers and hands if you are not careful, especially the nacho cheese flavor. Even if you try to keep the tacos in their sleeves, you will still get seasoning all over your fingers.
I recommend the Cool Ranch over the Nacho Cheese.. the nacho cheese flavor seems to blend in with the cheese of the taco and it doesn't seem to add much to the overall flavor. But the Cool Ranch tacos noticeably and completely change the flavor profile of the taco creating a completely unique taste experience.
Should you eat these?
Yes! Especially if you are a fan of Cool Ranch Doritos.
With the highly successful Doritos Locos Tacos giving Taco Bell a huge boost in sales, Doritos decided to try and cash in on more of that revenue and hype with Locos Tacos flavored chips. I say "try" because thats exactly what these chips are good for. Trying once and never buying again. They come in two flavors, Nacho Cheese and Cool Ranch just like the Locos Tacos. In each bag there are two flavors. The flavored chip and the crunchy taco chip. Doritos has made other products two flavors in a bag on numerous other occasions and they never seem to work right at all.
You might wonder what flavor of chips are in this next picture, but it doesn't really matter because both bags when poured into bowls look and taste exactly the same. The Cool Ranch and Nacho Cheese bags basically contain the exact same product as I tasted no difference between them. If I had known they would be identical in flavor I would have only bought one bag.
These chips taste interesting at first but like all snack foods with multiple flavor coated items in them, there was no distinguishing if you were eating a nacho cheese, cool ranch or taco chip. All the flavoring basically mixes together in the bag and the result is a taco flavored chip that noticeably tastes more like broken taco shell pieces with Dorito flavoring than a taco flavored chip. They're not that bad, but not amazing like the Doritos Locos Tacos they are named after.
I had so many of these chips because I had two open bags that I lost interest in the flavor and decided to use them in soft tacos to try and get some Locos flavor in a home made meal. This is when I realized these chips tasted much better with actual tacos. If anything, these chips would be a good companion chip for a taco dip. But as a stand alone snack they don't seem to hold their own.
Should you eat these?
Sure. Try them once to see how they taste, but don't worry about which flavor you buy because they all taste the same. If anything, I recommend buying one bag of the original regular Taco flavored chips and one bag of Cool Ranch or Nacho Cheese. Then eat two chips at once, Taco and the flavored one. That would taste far superior than the flavor of these Locos Tacos chips.
What Doritos and Taco Bell should do is sell the actual Doritos Locos Taco shells in the supermarkets. Forget these chips, instead sell those shells. Whenever I'm at the store, I always pass on buying Taco Bell shells in favor of the superior Old El Paso brand. But if Taco Bell wants to make more money, they should work with Doritos and bring these shells to the stores. I'd buy them in a heartbeat for my own home made tacos.
Instructions to make:
2-3 rolls of sushi
- Sushi Rice - 2 cups
- Nori (Seaweed sheets) - 2-3 sheets
- Rice Vinegar -
- Sliced carrots - 1 package
- Avocado - 1x
- Cucumber - 1x
- Shrimp or imitation crab meat - 1 small package
1) Put two cups of rice in your rice cooker and fill the rice cooker to the "2" line with water, put lid on and set the rice to cook. Remember to leave the lid on the rice cooker through the duration of the cooking and and additional 15 minutes after the rice cooker switches over to 'warm' to ensure the rice fully cooks.
2) While the rice is cooking, prepare your cooking area, get your sushi mat ready, take your nori out of the package so it can air out a bit. Peel your cucumber and slice it into thin length wise pieces (preferably discarding the seed portion or the cucumber but that is not necessary). Peel your avocado and also slice into length wise pieces but keep the avocado thicker for it's texture. Also rinse off and peel your shrimp/crab meat.
3) After the rice is done, you have to add 1 tablespoon of rice vinegar per 1 cup of rice. Since 2 cups of uncooked rice = 6 cups of cooked rice, add 6 tablespoons of rice vinegar to the rice in the rice cooker and fold the rice to mix evenly. Don't crush the rice while folding the vinegar in! Once mixed together, spread the rice out onto a pizza pan or something else covered in aluminum foil. I cover a pizza pan with aluminum foil because it gives you a flat surface for the rice to cool on and it makes cleanup a lot easier.
4) Let the rice cool down for a while and finish any other prep work you have to do. Also, place a piece of clear saran plastic wrap on your sushi mat (makes rolling the sushi easier and less messer, also easier clean up). Place your nori, shiny side down on your sushi mat and spread sushi rice in a thin layer on most of the mat. Leave about a half inch at the top of the nori rice free so the roll can stay together.
5) Place your ingredients length wise at the bottom of your sushi roll. Use a couple large pieces of avocado, a bunch of cucumber, carrots, shrimp/crabmeat, whatever you want to use. Its ok if things overlap too, but you don't want to use much more than what is in this pic or your roll might start falling apart while you cut it or when you pick up the individual pieces.
6) Next, roll the sushi carefully from the bottom up. Apply some light pressure while you roll and tuck the ingredients in with your fingers if it starts falling apart or not staying in place while you roll it.
7) Roll it back and forth a little bit and squeeze the roll slightly while wrapped up in the mat to get everything kind of solidified together. Not to hard tho, you do not want to crush the rice and ruin the texture.
8) The top of the roll had that little empty 1/2 flap of nori, wet your finger and apply a moisture to that flap and push it against the roll. This will make that little flap grip the roll and keep everything together.
9) Place your roll of sushi on a cutting board and use a sharp wet knife to cut your individual pieces. Sushi rice is extremely sticky, you will need to run your knife under water and gently wipe off any stickyness or rice off your knife before cutting each piece. Cut the pieces to the thickness you want, if the sushi starts falling apart on you while you cut, cut slightly larger pieces or clean your knife/wet it more. Let the knife be pretty much dripping wet even while you cut for easier cutting. The end pieces look ugly but are still edible. I usually give them to my kid or eat them myself before presentation.
10) Next roll. Repeat steps above. Notice I used more shrimp? mmmmm.
11) This is the amount of leftover rice I had. I'm pretty certain I made three rolls with 2 cups of uncooked rice, but I probably ate it while making the other two rolls I took pictures off. (I can't remember.)
12) Finished sushi with leftover ingredients. As you can see, you shouldn't waste your time cutting all of that 1 cucumber and 1 avocado like I did unless you have a guinea pig that likes leftover cucumber like me. Probably half a cucumber and half an avocado is plenty for 2-3 sushi rolls.
13) Finished sushi pics! Eat and enjoy!
Don't forget you can use a little wasabi sauce or soy sauce or mix them together a bit for dipping your sushi. I sometimes use duck sauce because soy sauce usually tastes too salty for me just like wasabi is way to friggin hot. I'd rather taste the sushi and the different textures in it than have the dipping sauce overtake my pallet.
Pickled ginger is usually served with sushi, but its mainly used to 'reset' your taste buds when you have a variety of sushi on your plate. Its best to eat a little piece of ginger inbetween different pieces of sushi or sashimi to fully enjoy the taste and texture of each different piece. If all your eating is just the one sushi roll like I have made here, I'd pass on the ginger and just enjoy the flavor of the sushi.