I Flew 8,000 Miles to Learn this BBQ Recipe

Byamazingfoodstv


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Dubai Taco Recipe:-
650 g beef
350 g Fat
1/2 kg white onion small diced
80 g green chili chopped
140 g green bell Pepper chopped
30 g garlic chopped
20 g instant coffee or ground coffee
10 g Beef or chicken stock powder
15g black pepper
2g cardamon powder
4 g nutmeg
4 g cinnamon
6 g Smoked Paprika
20 g Baking Powder
*Jeremy recommends chopping everything by hand instead of using a food processor like he did. Refrigerate after mixing.
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Filmed and edited by Erica Yoder

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46 Comments

  4. This looked good when Jeremy made it… not so much when I did.. It was bitter and something was overpowering (maybe the onions or cinnamom)? I can't really tell. I also used the food processor instead of chopped onions and bell peppers. Anyone else have the same experience as me? I followed the recipe EXACTLY.

  10. Luckily for us, someone here in Qatar will copy it like they do everything else. The Dubai chocolate here is about half the price of the original Dubai Chocolate. there is even one that is blended kunafa filling into the chocolate and made it in to a bite sized ball.

  14. This was awesome! I reached out to @77 Texas BBQ to thank him too & followed him. Doubt I would ever get to make it to Dubai but it was a joy to eat what he is doing over there. I think i would like to try it with maybe a half and half mixture of lamb and beef because I use most of those spices with my lamb.

  17. Way nasty. Too overpowering with pepper and nutmeg. I usually can stomach a lot of stuff but this was overkill. It taste fine at first bite but once the flavor sets in your mouth it’s downhill from there. 3/10 my opinion

  30. Looks like a great recipe, thx but where does the 350g of fat (from the recipe list) come in?? If I use 80/20 beef do I add the fat and, if so, do I need to use chuck roast trimmings? Sorry; I'm probably missing something. Got all the ingredients and can't wait to make it. just need this question answered please.

  32. Next time you are passing through Northern Iraq, you can come try our barbecue as well. I’m a native Texan but I’ve been living out here for 7 years. I started a bbq catering business a few years ago and am looking to launch a restaurant soon. It’s called Fire & Smoke: Texas BBQ & Tacos. Maybe I’ll have to go visit these guys and get to know them!

  35. Dubai Tacos and Sauce-

    2 1/4 lbs 70/30 ground beef (65/35 if available)

    1 lb (approx. 2 medium) fine diced white onion

    2.75 ozs (approx. 4 medium) fine diced jalapeños

    5 ozs (approx. 1 medium) fine diced green Bell Pepper

    1 ounce (approx. 7 cloves) of minced garlic

    2.5 tablespoons of instant coffee

    1 tablespoon of beef or chicken stock powder

    2 tablespoons of black pepper
    1 tablespoon flaked salt
    1/2 teaspoon cardamon powder

    3/4 teaspoon nutmeg powder

    1.5 teaspoons cinnamon powder

    1.25 teaspoons Smoked Paprika powder

    1.5 tablespoons Baking Powder

    Taco Sauce, moderate heat level (2x the harissa and add a pinch of chili flakes for hot)

    (makes 1 1/4 cups, enough for 8-10 tacos)

    Ingredients:

    1/3 cup catsup

    1/3 cup mayonnaise

    2 tablespoons tahini (sesame paste)

    2 tablespoons lemon juice (fresh preferably)

    1 tablespoon pomegranate molasses

    1 small garlic clove, minced or grated

    1 teaspoon harissa paste

    1/2 teaspoon ground cumin

    1/2 teaspoon za’atar

    Salt and black pepper to taste

    1-2 tablespoons water (to adjust consistency)

    1. In a medium bowl, whisk together the catsup, mayonnaise, tahini, lemon juice, olive oil, minced garlic, harissa, cumin, and za’atar.

    2. Add salt and black pepper to taste. If the sauce is too thick, add water 1 tablespoon at a time, until it reaches a drizzle-type consistency.

    3. Let the sauce sit for 15 minutes to allow flavors to blend.

    4. Can be made up to 5 days in advance, store in airtight container in fridge. Stir before using.

  36. I did not have any cardamon. I figured what the heck and used Ras El Hanout. OMG!! It was amazing. I think you could sub out dirt and it would be awesome. I'm making these for my next potluck cookout.

  37. This is ass! Followed your recipe to the gram out of curiosity, despite reservations. Baking powder as an additional tenderizer for 70/30 is insanity, resulting in a protein texture reminiscent of grainy refried beans. No texture variety as the tortillas are lost in the meat goop/cheese concoction, one mushy note. The redundancy of the cinnamon, nutmeg, cardamom accentuates the bitterness of the instant coffee and eclipses the fresher flavors of the peppers and onions. Fed most of it to my dogs, they ate it grudgingly. Booo!

  39. Regular coffee grounds? Hejj no. Use instant coffee which resolves into just coffee flavor. Also mallard reaction on one side of the burger is only half as good as toasting all the burger. Flip plain burger once after it crusts then add a tortilla with a layer of cheese between the meat and tortilla. Then flip a third time and toast the tortilla. Fold at a mid point with sauce inside flipping again to crust both sides equally. Don't neglect to hold upright with tongs to mallard the bottom thin end of the taco.

  42. I tried making this with 1 lb of beef and it didn't come out well. Anyone try and get the spice ratios correct? It tasted incredibly bitter from the coffee I'm assuming (conversion came out to 14 g instant coffee?)

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