Taquito and Burrito Platter with Dipping Sauce
Leah Jones
ingredients
- For the taquitos:
- 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
- For the dipping sauce for burritos and taquitos:
- 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
- For the burritos:
- 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
directions
- 1
Preheat oven to 425 degrees F.
- 2
For the taquitos:
- 3
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.
- 4
For the sauce:
- 5
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.
- 6
For the burritos:
- 7
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.
- 8
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.
- 9
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.
Source: Henry
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