Poquito and Grande: Taquitos and Burritos

{"handle":"poquito-and-grande-taquitos-and-burritos","title":"Poquito and Grande: Taquitos and Burritos","seoTitle":"Poquito and Grande: Taquitos and Burritos","ingredients":"

For the taquitos:

• 2 cups shredded rotisserie chicken
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper
• 1 can chopped green chiles (4 ounces)
• A few leaves fresh cilantro or parsley, finely chopped
• Vegetable or canola oil, for frying
• 12 corn tortillas (6-inch)

For the dipping sauce for burritos and taquitos:

• 1 tablespoon extra virgin olive oil
• 1 red onion, chopped
• 2 cloves garlic, grated or finely chopped
• 1 teaspoon sugar
• 1 tablespoon chili powder, a palm full
• 1 1/2 teaspoons ground cumin (1/2 a palmful)
• A pinch of ground cinnamon
• Salt and freshly ground black pepper
• 1 can fire-roasted crushed tomatoes (28 ounces)

For the burritos:

• 8 flour tortillas (8-inch)
• 3 tablespoons extra virgin olive oil, divided
• 1 1/2 pounds ground pork
• 1 small zucchini, grated
• 2 cloves garlic, grated or finely chopped
• 2-3 tablespoons (medium to hot) chipotle in adobo, mashed into paste
• Salt and freshly ground black pepper
• 1 can black beans (19 ounces)
• 2 cups shredded Chihuahua cheese or Monterey Jack or cheddar
• 1/2 head iceberg lettuce or 1 heart romaine lettuce, shredded

","preparation":"

For the taquitos:\nSeason the chicken with cumin, oregano, salt and pepper and mix in the chiles and cilantro or parsley. Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of chicken up in the tortillas.

Place seam side down and bake 12 minutes.

For the sauce:\nHeat a saucepot over medium heat and add 1 tablespoon extra virgin olive oil, red onion and garlic and soften 5 minutes then season with sugar, chili powder, cumin, cinnamon, salt and pepper and stir in the fire roasted tomatoes. Reduce heat to low and simmer.

For the burritos:\nHeat a large skillet over medium-high heat with 2 tablespoons extra virgin olive oil. Add the pork, brown it for 2 minutes then add in zucchini, garlic, chipotle in adobo and salt. Cook for about 7-8 minutes more.

Heat the last tablespoon of extra virgin olive oil in a small nonstick skillet. Add the black beans and mash with a fork. Season the beans with salt and fry until crisp at edges, about 3-4 minutes.

Soften tortillas in microwave or in hot oven. On each tortilla pile a little refried black beans, cheese, pork and lettuce. Tuck in the sides then wrap and roll the tortilla.

","tags":"30 Minute Meals,Baked,Dinner,Lunch,Chicken,Rice Grains Bread,Sandwiches and Subs,Sautéed,Boiled,Vegetables","publishDate":"2007-11-01T07:00:00Z","status":"Publish","author":"rachael-ray","image":false}