Poquito and Grande: Taquitos and Burritos

• TAQUITOS
• shredded rotisserie-cooked chicken2 2
• ground cumin↗1 1
• dried oregano↗1⁄2 1⁄2
• salt and pepper
• chopped green chilies, canned4 4
• fresh cilantro or 2 -3 leaves flat leaf parsley, finely chopped↗2 -3 2 -3
• vegetable oil↗
• (6 inch) corn tortillas↗12 12
• DIPPING SAUCE
• olive oil↗1 1
• red onion, finely chopped↗1 1
• garlic cloves (grated or finely minced)2 2
• sugar↗1 1
• chili powder↗1 1
• teaspoons ground cumin↗12
• pinch ground cinnamon↗1
• salt and pepper
• ounces crushed fire-roasted tomatoes↗28
• BURRITOS
• tablespoons olive oil↗3
• lbs ground pork↗1 1⁄2
• small zucchini, grated1
• garlic cloves (grated or finely minced)2
• tablespoons canned chipotle chiles in adobo, chopped and mashed into a paste↗2 -3
• salt↗
• ounces black beans↗19
• pepper↗
• (8 inch) flour tortillas8
• 2 cups monterey jack cheese or 2 cups cheddar cheese↗2
• head iceberg lettuce or 1/2 head romaine lettuce, shredded↗1⁄2

Step-by-step instructions

1. 1

   Preheat oven to 350°. 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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Arrange taquitos and burritos on individual serving plates; pass the dipping sauce at the table or put into small condiment dishes for each person.