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
Description
Food Network Invites You To Try This Poquito And Grande: Taquitos And Burritos Recipe From Rachael Ray.
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