POQUITO AND GRANDE: TAQUITOS AND BURRITOS
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nur Al Islam Purno
[email protected]I've made these taquitos and burritos several times and they're always a hit. They're the perfect comfort food for a cold winter day.
Cristhoper John Rambo Child rambo
[email protected]These taquitos and burritos are delicious, but they're a bit too spicy for my taste.
Md Rajon
[email protected]I'm not sure what I did wrong, but my taquitos and burritos turned out dry and bland.
Liza Liza
[email protected]These taquitos and burritos are a great way to use up leftover chicken or beef.
Agnes Kupepuka
[email protected]I love the combination of flavors in these taquitos and burritos. The beef is tender and flavorful, and the avocado crema is the perfect finishing touch.
MD emom
[email protected]These taquitos and burritos are the perfect party food. They're easy to make ahead of time and they're always a crowd-pleaser.
Gohar Amir
[email protected]I'm not a big fan of Mexican food, but I really enjoyed these taquitos and burritos. The flavors were well-balanced and the tortillas were crispy.
Md shahis Shahid
[email protected]The taquitos were a little too greasy for my taste, but the burritos were perfect.
Basant Sunar
[email protected]The recipe was easy to follow and the ingredients were easy to find. I made a few substitutions, such as using ground turkey instead of beef, and the dish still turned out great.
K'naan Abukar
[email protected]These taquitos and burritos were a hit with my family! The filling was flavorful and the tortillas were cooked to perfection. I especially loved the addition of the avocado crema, which added a creamy and tangy flavor to the dish.