Poquito and Grande: Taquitos and Burritos


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


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.

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Rachael Ray