Poquito and Grande: Taquitos and Burritos

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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