Poquito and Grande: Taquitos and Burritos
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 6 to 8 servings
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 6 to 8 servings
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
- Preheat oven to 425 degrees F.
- 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.
- 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.
