Poquito and Grande: Taquitos and Burritos

Photo by Tufgrlz B.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

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. 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.

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