Mexican Stuffed Grape Leaves

Ingredients

In this adaptation, the traditional Albanian Japrak is transformed into a Mexican-inspired dish. The original dish typically consists of grape leaves stuffed with a mixture of rice, ground meat, and herbs, and is often served with yogurt. In the Mexican version, the filling is enhanced with Mexican spices and ingredients such as black beans, corn, and tomatoes. The yogurt is replaced with a tangy tomato sauce, adding a zesty kick to the dish. We alse have the original recipe for Japrak, so you can check it out.

• 1 jar grape leaves, drained (about 40 leaves) 1 jar grape leaves, drained (about 40 leaves)
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 cup (165g) black beans, rinsed and drained 1 cup (165g) black beans, rinsed and drained
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, cooked rice, black beans, corn, onion, garlic, cumin, chili powder, dried oregano, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a grape leaf and place it flat on a clean surface. Spoon about 1 tablespoon of the filling onto the center of the leaf. Fold the sides of the leaf over the filling, then roll it up tightly. Repeat with the remaining grape leaves and filling.
3. 3.
   In a large pot, heat the olive oil over medium heat. Add the diced tomatoes and vegetable broth, and season with salt and pepper. Bring the mixture to a simmer.
4. 4.
   Carefully place the stuffed grape leaves into the pot, arranging them in a single layer. Cover the pot and let the grape leaves simmer for about 30 minutes, or until the filling is cooked through and the grape leaves are tender.
5. 5.
   Serve the Mexican Stuffed Grape Leaves hot, garnished with fresh cilantro or parsley if desired.

Treat your ingredients with care...

• Grape leaves — If using jarred grape leaves, make sure to rinse them thoroughly before using to remove any excess brine.
• Ground beef — Opt for lean ground beef to reduce the fat content of the dish.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor.

Tips & Tricks

• If you prefer a spicier filling, add a pinch of cayenne pepper or a chopped jalapeno to the mixture.
• Serve the Mexican Stuffed Grape Leaves with a dollop of sour cream or guacamole for added creaminess.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Mexican Stuffed Grape Leaves can be served as a main dish accompanied by a fresh salad or Mexican rice. They can also be served as an appetizer or part of a mezze platter.

Presentation advice

Arrange the stuffed grape leaves on a platter, garnished with fresh herbs and a drizzle of the tangy tomato sauce. The vibrant green color of the grape leaves against the red tomato sauce creates an eye-catching presentation.