High Protein Dipping Tacos

Quesabirria inspired tacos but simplified for a weeknight.

8–10 tacos (4–5 servings)
15 mins
Ethan Chlebowski

Ingredients

Seasoned beef

  • 93/7 ground beef
    450 g1 lb
  • Taco seasoning
    to taste
  • Salt
    to taste
  • Beef broth
    a splash

Spicy dipping broth

  • Beef broth
    250 g~1 cup
  • Hot Sauce, or chipotles in adobo
    a spoonfulto taste
  • Smoked Paprika
    a sprinkleto taste
  • Ground coriander
    a sprinkleto taste
  • Lime juice
    a squeezeto taste
  • White onions, diced
    a spoonfulto taste
  • Cilantro, minced
    a spoonfulto taste
  • MSG, or bouillon powder
    a sprinkleto taste
  • Salt
    a sprinkleto taste

Tortilla & cheese

  • Corn tortillas
    8-10
  • Colby Jack Cheese, grated
    200 g~20 per taco
  • Cooking oil, or spray
    as needed

Method

Step 1: Sear & season the beef

Preheat a griddle or pan over high heat until smoking. Add the ground beef and flatten it into a thin layer to maximize surface area. Allow to undisturbed for 3-4 minutes.

Once the beef has developed deep browning, scrape and flip it with a spatula. Season with about half of the taco seasoning or salt you think you need.

Step 2: Break up the beef & dial in seasoning

Using a spatula or potato masher, break up the beef into a crumbly, pebble-like texture as it continues to brown.

Once the texture is where you want it, the pan with a splash of beef broth to add some moisture back into the meat.

Taste and adjust with more taco seasoning and salt until you’re happy with the flavor. Turn off the heat and set aside.

Step 3: Make the dipping broth

Heat up the beef broth (in the microwave or on the stove).

Mix in all additional ingredients to taste, starting with small amounts and increasing until you are happy with the flavor. Dial the spiciness with the hot sauce, the aroma with the spices, and the taste balance with lime, salt, or msg.

Garnish with diced onion and cilantro.

Step 4: Assemble tacos & crisp on a griddle

Add a thin layer of oil to a hot griddle and lay down the corn tortillas. Onto each tortilla, spread about 20g of grated cheese onto a thin later (allow some to hang off the edge of the tortilla and get crispy).

Once the cheese starts to melt, add 50g of seasoned beef to each tortilla before folding them in half. Continue until both sides are lightly crisped, the tortilla is , and any melted cheeses coming out from the edges begins to crisp.

Step 5: Serve

Transfer cooked tacos to a plate and serve with the warm dipping broth.

“These are inspired by quesabirria tacos, except instead of taking a full day to make, they take me just 15 minutes and the macros are kind of insane. For one taco, I use about 50 g of beef + 20 g of cheese.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

1 taco with dipping broth
Calories234
10g
12g
21g

FAQ

Do I have to use store bought taco seasoning?

Nope. This recipe was written for maximum weeknight speed, but you could absolutely use a homemade blend of spices you already have around: try chili powder, cumin, garlic & onion powder, black pepper, and salt.

For 1lb/450 g of ground beef, 1 taco seasoning packet is standard. Keep in mind these usually contain salt, so be sure not to overseason your beef.

Can I use beef bouillon instead of premade or store bought broth?

Definitely. Bouillon powder, cubes, or paste is a great shortcut for this recipe and easier than buying a whole carton. Bouillon often already contains salt/msg, so dial the seasoning back accordingly.

Set aside a splash for cooking ground beef.