Poquito and Grande: Taquitos and Burritos
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 corn tortillas (6-inch)
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 palmful)
- A pinch of ground cinnamon
- Salt and freshly ground black pepper
- 1 can fire-roasted crushed tomatoes (28 ounces)
For the burritos:
- 8 flour tortillas (8-inch)
- 3 tablespoons extra virgin olive oil, divided
- 1 1/2 pounds ground pork
- 1 small zucchini, grated
- 2 cloves garlic, grated or finely chopped
- 2-3 tablespoons (medium to hot) chipotle in adobo, mashed into paste
- Salt and freshly ground black pepper
- 1 can black beans (19 ounces)
- 2 cups shredded Chihuahua cheese or Monterey Jack or cheddar
- 1/2 head iceberg lettuce or 1 heart romaine lettuce, shredded
Preparation
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 saucepot 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 7-8 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 3-4 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.
