Poquito and Grande: Taquitos and Burritos

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
6 to 8 servings
Level:
Easy

CATEGORIES
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 (6-inch) corn tortillas
  • 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 palm full
  • A pinch ground cinnamon
  • Salt and freshly ground black pepper
  • 1 (28-ounce) can fire roasted crushed tomatoes
  • For the burritos:
  • 8 (8-inch) flour tortillas
  • 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 to 3 tablespoons (medium to hot) chipotle in adobo, mashed into paste
  • Salt and freshly ground black pepper
  • 1 (19-ounce) can black beans (recommended: Progresso)
  • 2 cups shredded Chihuahua cheese or Monterey Jack or Cheddar
  • 1/2 head iceberg lettuce, or 1 heart romaine, shredded
Directions
For the burritos:

Preheat oven to 425 degrees F.

For the taquitos:

Season 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:

Heat a sauce pot 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:

Heat 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 to 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 to 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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Puerto Nuevo Lobster Burritos

    Recipe courtesy of Marcela Valladolid