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