Poquito And Grande: Taquitos And Burritos

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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
• 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
• 3 tablespoons olive oil
• 1 1/2 lbs ground lamb
• 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 cups shredded chihuahua cheese or 2 cups monterey jack cheese or 2 cups cheddar cheese
• 1/2 head iceberg lettuce or 1/2 head romaine lettuce, shredded

Recipe

• 1 to make taquitos:.
• 2 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.
• 3 to make dipping sauce:.
• 4 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.
• 5 to make burritos:.
• 6 heat a large skillet over medium-high heat with 2 tablespoons of the olive oil. add the lamb, 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.
• 7 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.
• 8 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, lamb and lettuce. tuck in the sides, then wrap and roll the tortilla.
• 9 arrange taquitos and burritos on individual serving plates; pass the dipping sauce at the table or put into small condiment dishes for each person.