New Mexican Style Ćevapi

Ingredients

While the original Bosnian Ćevapi is typically made with a blend of ground meats and served with bread, this New Mexican adaptation incorporates the iconic flavors of the region. The addition of green chiles gives the dish a spicy kick, and the use of tortillas instead of bread adds a unique twist to the presentation. We alse have the original recipe for Ćevapi, so you can check it out.

• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 pound (450g) ground pork 1 pound (450g) ground pork
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4-6 New Mexican green chiles, roasted, peeled, and chopped 4-6 New Mexican green chiles, roasted, peeled, and chopped
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• Tortillas, for serving Tortillas, for serving

Nutrition

• Calories: 400 kcal / 1674 KJ
• Fat: 30g (12g saturated)
• Carbohydrates: 4g (1g sugars)
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef, ground pork, chopped onion, minced garlic, ground cumin, chili powder, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the meat mixture into small sausage-shaped patties, about 2-3 inches long and 1/2 inch thick.
3. 3.
   Preheat the grill or a grill pan over medium-high heat. Brush the grill grates with vegetable oil to prevent sticking.
4. 4.
   Grill the Ćevapi for about 4-5 minutes per side, or until they are cooked through and nicely browned.
5. 5.
   While the Ćevapi are grilling, heat the roasted and peeled green chiles in a small saucepan over medium heat. Cook for 2-3 minutes until heated through.
6. 6.
   Serve the grilled Ćevapi on warm tortillas, topped with the heated green chiles.

Treat your ingredients with care...

• Ground beef and pork — Make sure to use lean ground meat to keep the Ćevapi juicy without excessive fat.
• New Mexican green chiles — If you can't find fresh green chiles, you can use canned or frozen ones. Adjust the amount according to your desired level of spiciness.

Tips & Tricks

• For an extra smoky flavor, grill the green chiles alongside the Ćevapi.
• Serve the Ćevapi with traditional New Mexican sides like pinto beans, Spanish rice, and guacamole.
• If you prefer milder heat, remove the seeds and membranes from the green chiles before chopping.
• Experiment with different types of tortillas, such as corn or flour, to find your favorite combination.
• Leftover Ćevapi can be refrigerated and enjoyed the next day, either reheated or cold in sandwiches or salads.

Serving advice

Serve the New Mexican Style Ćevapi on warm tortillas, topped with the roasted green chiles. Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of flavor. Serve with a side of pinto beans and Spanish rice to complete the meal.

Presentation advice

Arrange the grilled Ćevapi on a platter, with the warm tortillas and roasted green chiles on the side. Sprinkle some chopped cilantro over the dish for a pop of color. Serve with small bowls of pinto beans, Spanish rice, and guacamole for a visually appealing and delicious presentation.