The Viral Dubai Taco

Ingredients

• 500 g Ground Beef (70% lean / 30% fat ratio, fresh)
• 10 g Salt (Kosher or sea salt)
• 8 g Black Pepper (Freshly ground)
• 3 g Smoked Paprika (Adds smoky depth)
• 1 g Ground Cardamom (Warm aromatic spice)
• 0.5 cube Chicken Stock Cube (Crumpled)
• 2 g Ground Cinnamon (Adds subtle sweetness)
• 10 g Baking Soda (Helps tenderize the meat)
• 10 g Ground Coffee (Freshly ground beans; instant works in a pinch)
• 2 Red Chili (Medium hot, roughly halved or quartered)
• 2 Green Chili (Medium hot, roughly halved or quartered)
• 0.5 Green Bell Pepper (Half of a medium pepper, roughly chopped)
• 2 White Onion (Medium, roughly chopped)
• 6 Garlic Clove (Peeled)
• 45 g Mayonnaise (Regular, 3 tbsp)
• 15 g Ketchup (1 tbsp)
• 30 g Chipotle Sauce (2 tbsp, canned chipotle in adobo)
• 1 tbsp Lemon Juice (Juice of half a lemon)
• 2 g Smoked Paprika (Additional 1 tsp for sauce)
• 8 slices Manchego Cheese (Thin slices, 2 per taco)
• 60 g Mozzarella Cheese (Grated, small handful per taco)
• 15 g Fresh Coriander (Chopped, small handful per taco)
• 4 Lettuce Leaf (Optional, adds crunch)
• 15 g Vegetable Oil (Splash for griddle, about 1 tbsp)

Instructions

1. Chop Vegetables

   Roughly halve or quarter the red and green chilies, chop half a green bell pepper, dice the two medium white onions, and peel the six garlic cloves.

   Time: PT10M

2. Blend Vegetables

   Add all chopped chilies, bell pepper, onions, and garlic to the blender and pulse until coarsely chopped.

   Time: PT2M

3. Season the Beef

   In a large mixing bowl combine the ground beef with salt, black pepper, smoked paprika, ground cardamom, crumbled chicken stock cube, ground cinnamon, baking soda, and ground coffee. Mix by hand until evenly distributed.

   Time: PT5M

4. Incorporate Veggies into Beef

   Fold the blended vegetable mixture into the seasoned beef until just combined. The mixture will feel wet, which keeps the patties juicy when smashed.

   Time: PT3M

5. Form Meatballs

   Divide the beef mixture into 110 g portions (about 4 portions) and shape each into a loose ball.

   Time: PT5M

6. Prepare the Sauce

   In a small bowl whisk together mayonnaise, ketchup, chipotle sauce, lemon juice, and the extra teaspoon of smoked paprika until smooth.

   Time: PT3M

7. Prep Toppings

   Slice the Manchego cheese thinly (2 slices per taco), grate the mozzarella, and finely chop the fresh coriander. Optional: separate lettuce leaves.

   Time: PT3M

8. Preheat the Griddle

   Heat the griddle or large skillet over medium‑high heat (about 400°F) and add a splash of oil.

   Time: PT5M

   Temperature: 400°F

9. Smash and Cook Patties

   Place a meatball on the hot surface and immediately smash it with a spatula or a flat plate to about 0.5 cm (¼ inch) thickness. Cook 2–4 minutes until the edges are crisp and browned.

   Time: PT4M

   Temperature: Medium‑high

10. Flip and Add Cheese

    Flip the patty, then immediately place the two Manchego slices and a handful of grated mozzarella on top. Let melt while the other side fries for about 2 minutes.

    Time: PT2M

    Temperature: Medium‑high

11. Finish with Sauce and Lettuce

    Spread a generous spoonful of the chipotle mayo sauce over the cooked side of the patty. Add a lettuce leaf if using for crunch.

    Time: PT1M

12. Assemble and Serve

    Place the finished patty inside a warm taco shell or flatbread, add extra fresh coriander, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

35 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground Beef: Ground Lamb, Ground Turkey
• Instead of Smoked Paprika: Regular Paprika
• Instead of Chicken Stock Cube: Vegetable Stock Cube
• Instead of Ground Coffee: Instant coffee granules
• Instead of Red Chili: Red jalapeño
• Instead of Green Chili: Green jalapeño
• Instead of Green Bell Pepper: Red bell pepper
• Instead of White Onion: Yellow onion
• Instead of Mayonnaise: Greek yogurt
• Instead of Chipotle Sauce: Chipotle peppers in adobo, minced
• Instead of Lemon Juice: Lime juice
• Instead of Manchego Cheese: Aged Gouda
• Instead of Mozzarella Cheese: Provolone
• Instead of Fresh Coriander: Fresh parsley
• Instead of Lettuce Leaf: Shredded cabbage
• Instead of Vegetable Oil: Canola oil, Avocado oil

Equipment Needed

• Blender
• Mixing Bowl
• Griddle or Large Skillet
• Spatula or Burger Press
• Small Bowl
• Knife
• Cutting Board
• Measuring Spoons
• Tongs (optional)

Critical Steps — Do Not Skip

• Blending the vegetables to the right texture
• Evenly mixing the seasonings into the beef
• Smashing the patty thin enough for crisp edges
• Adding cheese immediately after flipping
• Timing the sauce application

Chef Tips from the Video

• A pinch of baking soda acts as a tenderizer and creates a slightly airy interior.
• Ground coffee adds a subtle bitterness that balances the smoky spices.
• For extra heat, add a few sliced fresh chilies as a topping just before serving.

Troubleshooting

Storage

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

Freezer: Raw seasoned beef balls freeze well for up to 1 month; thaw overnight in the fridge before cooking.

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

Make-Ahead Tips

• The chipotle mayo sauce can be prepared up to 2 days ahead and kept refrigerated.
• Seasoned beef mixture can be formed into balls and refrigerated for up to 4 hours before cooking.
• Pre‑slice and grate the cheeses; store them in airtight containers.

Frequently Asked Questions