I was a Taco Bell cashier during that oats controversy lol. The vacuum sealed bags of beef they had us "thermalizing" (their "fancy" word for sous vide) were 93% beef.
This is the way.
Mine also had enough jalapenos to fall off. Pickle heat is an exaggeration, but yes I can confirm little heat from them if anything the nacho cheese was spicier. Good flavor tho
Damn, that shit is $1.59 here. Not saying that's break the budget money, but if you're going cheap that's a huge difference.
I've ranted many times about how it used to be back in the 80s, and the shit they serve now just disgusts me. Literally everything we made was fresh. Pinto beans came in a big giant sack like you'd see at a feed store or something, and someone would have to sift through it on a stainless steel table to get all the little rocks out. Then we'd cook them in a giant pressure cooker WITH LARD, pray someone kept an eye on it so it didn't explode, then take a drill with a blender attachment on it to blend it into the refried bean consistency. Then they got refrigerated and then cooked again in a giant pan on a gas burner, just like the raw ground beef did. We got big boxes with heads of lettuce in them, 10 lb blocks of cheese that had to be cut up and then grated, fresh onions and tomatoes, etc. The only thing that came in a bag pre-made was the red sauce (which I would kill to get a box full of those powder bags) and pizza sauce.
Got a big box of the chocochurro ones last time I went to H Mart. Shit's addictive.
Oh damn, that's another pet peeve of mine. Granted, if you've got a massive Chipotle burrito that's different, but the proper way to roll a burrito (this was literally how we were taught to do it at Taco Bell) is with one end open. They all try to make them like a box or something.
