Bases
- 3 cups short or medium grain rice
- 1 ½ cups brown lentils
- 1 ½ cups ditalini or macaroni
- 1 cup fideo/vermicelli
- 1 tsp ground cumin
- 1 tbsp vegetable oil
- salt + pepper, to taste
- water, as needed
Salsa (tomato Sauce)
- 3 cups crushed tomatoes
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp olive or vegetable oil
- salt, to taste
Avocado da’a (garlic flavor bomb)
- 2 avocados, de-seeded
- 3 cloves garlic, minced
- ¼-½ cup white vinegar
- ½-¾ cup water or more as needed
- ½ tsp ground cumin
- salt + black pepper, to taste
Shatta (hot sauce)
- 2-3 each ancho, guajillo, pasilla, de arbol chiles, de-seeded
- ¼-½ cup white vinegar
- 2-3 cloves garlic, minced
- 2 cups water or more as needed
- 2 tsp chili powder
- 1 tsp cayenne pepper
- salt, to taste
Tex-Mex Spiced Chickpeas
- 2 cups canned or soaked chickpeas, drained & rinsed
- 1 tsp ground cumin
- 1 ts oregano
- 1-2 tsp tajin
Ta’leya (Fried Toppings)
- 1 medium yellow onion, thinly sliced
- 2 fresh jalapenos, cut into thin strips lengthwise
- vegetable oil, as needed
- salt
- corn starch (optional)