Poquito and Grande: Taquitos and Burritos (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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 |
Directions:
1. For the burritos:
2. Preheat oven to 425 degrees F.
3. For the taquitos:
4. 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.
5. For the sauce:
6. 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.
7. For the burritos:
8. 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.
9. 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.
10. 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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