Dubai Tacos on "Grill n Chill" w/ Mr. Crown Royal

Ingredients

• 2 lb Wagyu Ground Beef (75% lean (25% fat), from HB Wagyu)
• 30 g Garlic (minced)
• 1 medium White Onion (diced)
• 1 whole Green Bell Pepper (diced)
• 2 pieces Jalapeño Pepper (seeded and minced)
• 10 g Baking Powder (helps keep the patty tender)
• 2 tsp Instant Coffee (fine powder, adds depth)
• 5 g Beef Bouillon Powder (adds salt and umami)
• 2 tsp Smoked Paprika (smoky flavor)
• 1 tsp Ground Cinnamon (warm spice)
• 0.5 tsp Ground Nutmeg (freshly grated if possible)
• 0.5 tsp Ground Cardamom (aromatic, floral)
• 0.5 tsp Black Pepper (freshly ground)
• 4 slices Provolone Cheese (for melting on the patty)
• 8 pieces Yellow Corn Tortillas (small, for tacos)
• 0.25 cup Mayonnaise (base of the sauce)
• 3 tbsp Ketchup (for sauce)
• 1 tbsp Dill Relish (adds tangy crunch)
• 1 tsp Dijon Mustard (for sauce)
• 0.5 tsp Sugar (balances acidity)
• 0.25 tsp Paprika (for sauce)
• 0.25 tsp Garlic Powder (for sauce)
• 0.25 tsp Onion Powder (for sauce)
• 0.5 tsp White Vinegar (for sauce)

Instructions

1. Prep Vegetables

   Dice the onion, green bell pepper, and jalapeños; mince the garlic.

   Time: PT5M

2. Measure Dry Spices

   Combine baking powder, instant coffee, beef bouillon, smoked paprika, cinnamon, nutmeg, cardamom, and black pepper in a small bowl.

   Time: PT5M

3. Mix Meat and Seasonings

   In a large mixing bowl, add the ground Wagyu beef, minced garlic, diced vegetables, and the dry spice blend. Gently fold until just combined.

   Time: PT5M

4. Portion Patties

   Weigh out 1/3 lb (≈150 g) portions and loosely shape each into a ball; do not compress fully.

   Time: PT5M

5. Preheat Griddle

   Heat the flat‑top griddle to medium‑high, about 400 °F (204 °C).

   Time: PT5M

   Temperature: 400°F

6. Sear and Smash

   Place a corn tortilla on the griddle, then set a meat ball on top. Immediately press down with a spatula to flatten into a thin patty, cooking for 2 minutes.

   Time: PT2M

   Temperature: 400°F

7. Flip and Add Cheese

   Flip the patty, place a slice of provolone on top, and cook another 1.5 minutes until the cheese melts and the meat reaches 160 °F (71 °C) internally.

   Time: PT2M

   Temperature: 400°F

8. Assemble and Serve

   Remove the taco from the griddle, drizzle with the prepared sauce, and serve immediately. Garnish with fresh cilantro if desired.

   Time: PT1M

Nutrition Facts

Calories

710

Protein

35 g

Carbohydrates

20 g

Fat

45 g

Fiber

2 g

Ingredient Substitutions

• Instead of Wagyu Ground Beef: Ground chuck, Ground beef (80/20)
• Instead of Garlic: Garlic paste
• Instead of White Onion: Red onion
• Instead of Green Bell Pepper: Red bell pepper
• Instead of Jalapeño Pepper: Serrano pepper
• Instead of Baking Powder: Baking soda (half amount)
• Instead of Instant Coffee: Ground coffee (same amount)
• Instead of Beef Bouillon Powder: Beef stock cube (crumbled)
• Instead of Smoked Paprika: Regular paprika
• Instead of Ground Cinnamon: Cinnamon powder
• Instead of Ground Nutmeg: Mace
• Instead of Ground Cardamom: Cardamom pods (ground)
• Instead of Black Pepper: White pepper
• Instead of Provolone Cheese: Mozzarella, Cheddar
• Instead of Yellow Corn Tortillas: Flour tortillas
• Instead of Mayonnaise: Greek yogurt
• Instead of Ketchup: Tomato paste diluted
• Instead of Dill Relish: Sweet pickle relish
• Instead of Dijon Mustard: Yellow mustard
• Instead of Sugar: Honey
• Instead of Paprika: Smoked paprika
• Instead of Garlic Powder: Granulated garlic
• Instead of Onion Powder: Dried onion flakes
• Instead of White Vinegar: Apple cider vinegar

Equipment Needed

• Flat Top Griddle
• Mixing Bowl
• Chef's Knife
• Cutting Board
• Scale
• Spatula
• Tongs
• Small Bowl
• Whisk (optional)
• Measuring Spoons

Critical Steps — Do Not Skip

• Mix the dry spices evenly before adding to the meat
• Do not over‑mix the ground beef to keep it juicy
• Press the patty onto the tortilla quickly to achieve a crisp crust
• Cook the meat to an internal temperature of 160 °F (71 °C)
• Melt the provolone cheese without over‑cooking the taco

Chef Tips from the Video

• Use a hot, well‑seasoned griddle for a perfect sear and smoky flavor.
• Press the patty with a sturdy spatula; a quick, firm press creates a crispy edge.
• Let the cooked taco rest 30 seconds before adding sauce to avoid soggy tortillas.

Troubleshooting

Storage

Refrigerator: Store cooked tacos in an airtight container for up to 3 days.

Freezer: Raw seasoned beef can be frozen for up to 2 months; thaw before cooking.

Room temperature: Do not leave cooked tacos at room temperature for more than 2 hours.

Make-Ahead Tips

• Mix the seasoned beef and refrigerate up to 24 hours for deeper flavor.
• Pre‑chop garlic, onion, and peppers and store in airtight containers.
• Prepare the sauce in advance and keep chilled; stir before serving.

Frequently Asked Questions