Best 2 Poquito And Grande Taquitos And Burritos Recipes

Are you craving a flavorful and satisfying Mexican meal? Look no further! This article presents two delectable recipes for tantalizing taquitos and burritos that will leave you craving for more. The tantalizing flavors of Mexican cuisine are brought to life with these two dishes, ensuring a culinary journey that will delight your taste buds.

Discover the art of preparing "Poquito Taquitos," crispy and flavorful mini taquitos that pack a punch of flavor. These bite-sized morsels are filled with a delectable combination of seasoned ground beef, melty cheese, and zesty salsa, all wrapped in a golden-brown tortilla. Dip them in guacamole, sour cream, or your favorite dipping sauce for an explosion of flavors.

Next, embark on a culinary adventure with the "Grande Burritos," generously sized burritos bursting with savory fillings. These burritos are a symphony of flavors, featuring seasoned ground beef, fluffy rice, refried beans, melted cheese, and fresh pico de gallo. Wrapped in a soft and pliable tortilla, each bite offers a delightful combination of textures and flavors that will satisfy your cravings.

Whether you're hosting a fiesta or simply seeking a delicious homemade meal, these recipes for Poquito Taquitos and Grande Burritos are guaranteed to be a hit. So gather your ingredients, follow the step-by-step instructions, and prepare to indulge in a south-of-the-border culinary experience like no other.

Check out the recipes below so you can choose the best recipe for yourself!

POQUITO AND GRANDE: TAQUITOS AND BURRITOS

Poquito and Grande: Taquitos and Burritos image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 27

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

Steps:

Preheat oven to 425 degrees F.
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 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.
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.
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.
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.

POQUITO AND GRANDE: TAQUITOS AND BURRITOS

Poquito and Grande: Taquitos and Burritos image

I made this Rachael Ray recipe when we had a group of friends over -- someone made the taquitos, I made the burritos, and I had made the sauce ahead of time and just reheated it. Using rotisserie chicken makes the taquitos especially easy to prepare. I've also made only the burritos when it's just for the 3 of us. (Some of the prep/sauteeing is done while other parts of the dishes are cooking, so it actually takes less time than listed below.)

Provided by TasteTester

Categories South American

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 28

Ingredients

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 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 cups monterey jack cheese or 2 cups cheddar cheese
1/2 head iceberg lettuce or 1/2 head romaine lettuce, shredded

Steps:

TO MAKE TAQUITOS:.
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.
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.

Tips:

To make the taquitos and burritos ahead of time, assemble them and then freeze them. When you're ready to serve, thaw them overnight in the refrigerator and then bake or fry them.
If you don't have any taco seasoning, you can make your own by combining chili powder, cumin, garlic powder, onion powder, and salt.
For a vegetarian version of the taquitos and burritos, use black beans or tofu instead of the beef.
To make the taquitos and burritos even more flavorful, add some chopped cilantro, diced onions, or shredded cheese.
Serve the taquitos and burritos with your favorite toppings, such as guacamole, sour cream, salsa, or Pico de Gallo.

Conclusion:

These Pococito and Grande Taquitos and Burritos are a delicious and easy-to-make meal that is perfect for a party or a weeknight dinner. With a variety of fillings and toppings to choose from, there's something for everyone to enjoy. So next time you're looking for a tasty and satisfying meal, give these taquitos and burritos a try!