The Full Stache Recipe
Hard and soft tortillas, seasoned rice, black or pinto beans, chips, queso, and salsa, mixed salad and mini guava empanadas for dessert.
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Ingredients
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Tortillas
Seasoned Rice
Beans
Chips and Dips
Salad
Mini Guava Empanadas
Method
Tortillas
Prepare Tortillas
Warm the hard taco shells in the oven at 350°F (175°C) for about 10 minutes until crispy. Heat the soft flour tortillas in a skillet or microwave until warm and pliable.
Seasoned Rice
Cook the Rice
In a medium saucepan, combine the long-grain white rice, vegetable broth, ground cumin, chili powder, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender and liquid is absorbed. Fluff with a fork.
Beans
Prepare the Beans
In a small saucepan, combine the canned black or pinto beans (drained and rinsed), ground cumin, garlic powder, and salt. Heat over medium heat until warmed through, about 5-7 minutes.
Chips and Dips
Arrange Chips and Dips
Place the tortilla chips in a serving bowl. Serve with queso dip and salsa on the side for dipping.
Salad
Make the Salad
In a large bowl, combine mixed salad greens, halved cherry tomatoes, and diced cucumber. Drizzle with olive oil and balsamic vinegar, and season with salt and pepper to taste. Toss gently to combine.
Mini Guava Empanadas
Bake the Empanadas
Preheat the oven to 400°F (200°C). Place a tablespoon of guava paste in the center of each empanada dough piece. Fold over and seal the edges with a fork. Brush with beaten egg. Place on a baking sheet and bake for 20 minutes or until golden brown.