Recipe courtesy of Rachael Ray

Poquito and Grande: Taquitos and Burritos

Name: Poquito and Grande: Taquitos and Burritos
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 to 8 servings
Cuisine: mexican
Ingredients: 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; 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; 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

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Level: Easy
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 6 to 8 servings

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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.