Poquito And Grande: Taquitos And Burritos - cooking recipe

Ingredients

TAQUITOS
2 cups shredded rotisserie-cooked chicken
1 teaspoon ground cumin
1/2 teaspoon dried oregano
salt and pepper
4 ounces chopped green chilies, canned
2 -3 leaves fresh cilantro or 2 -3 leaves flat leaf parsley, finely chopped
vegetable oil
12 (6 inch) corn tortillas
DIPPING SAUCE
1 tablespoon olive oil
1 red onion, finely chopped
2 garlic cloves (grated or finely minced)
1 teaspoon sugar
1 tablespoon chili powder
12 teaspoons ground cumin
1 pinch ground cinnamon
salt and pepper
28 ounces crushed fire-roasted tomatoes
BURRITOS
3 tablespoons olive oil
1 1/2 lbs ground pork
1 small zucchini, grated
2 garlic cloves (grated or finely minced)
2 -3 tablespoons canned chipotle chiles in adobo, chopped and mashed into a paste
salt
19 ounces black beans
pepper
8 (8 inch) flour tortillas
2 2 cups monterey jack cheese or 2 cups cheddar cheese
1/2 head iceberg lettuce or 1/2 head romaine lettuce, shredded

Preparation

TO MAKE TAQUITOS:
Preheat oven to 350\u00b0. Season the shredded chicken with cumin, oregano, salt and pepper in a mixing bowl. Stir in the chilies and cilantro or parsley. Pour about 1 inch of oil into a skillet and heat over medium heat until warm, not hot. Dip the tortillas in the oil just to soften. Do not brown. Roll up a couple forkfuls of chicken mixture in each tortilla and place them in a baking dish. Bake for 12 minutes.
TO MAKE DIPPING SAUCE:
Heat a saucepot over medium heat and add olive oil, red onion; cook for 5 minutes. Add garlic and cook for 2 more minutes. Season with the sugar, chili powder, cumin, cinnamon, salt and pepper, and stir in the fire-roasted tomatoes. Reduce the heat to low and simmer.
TO MAKE BURRITOS:
Heat a large skillet over medium-high heat with 2 tablespoons of the olive oil. Add the pork, breaking up into little pieces, and cook for 2 minutes to brown. Then add the zucchini, garlic, chipotle in adobo, and salt. Cook for 7-8 minutes longer.
Heat the last tablespoon of olive in a small nonstick skillet. Add the black beans and mash with a fork. Season the beans with salt and pepper, and fry until crisp at the edges, 3-4 minutes.
Soften the flour tortillas in a microwave or hot oven very briefly; do not let cook. On each tortilla, place a little of the black bean mixture, cheese, pork and lettuce. Tuck in the sides, then wrap and roll the tortilla.
Arrange taquitos and burritos on individual serving plates; pass the dipping sauce at the table or put into small condiment dishes for each person.