Poquito and Grande: Taquitos and Burritos Recipe

Name: Poquito and Grande: Taquitos and Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 425 degrees F.
2
Season the chicken with cumin, oregano, salt and pepper and mix in the chiles and cilantro or parsley.
3
Dip the tortillas in 1-inch warm oil to soften.
4
Tightly roll a couple of forkfuls of chicken up in the tortillas.
5
Place seam side down and bake 12 minutes.
6
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.
7
Reduce heat to low and simmer.
8
Heat a large skillet over medium-high heat with 2 tablespoons extra-virgin olive oil.
9
Add the pork, brown it for 2 minutes then add in zucchini, garlic, chipotle in adobo and salt.
10
Cook for about 7 to 8 minutes more.
11
Heat the last tablespoon of extra-virgin olive oil in a small nonstick skillet.
12
Add the black beans and mash with a fork.
13
Season the beans with salt and fry until crisp at edges, about 3 to 4 minutes.
14
Soften tortillas in microwave or in hot oven.
15
On each tortilla pile a little refried black beans, cheese, pork and lettuce.
16
Tuck in the sides then wrap and roll the tortilla.

2079

kcal

Calories

Fat

226

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 2 cups shredded rotisserie chicken, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, Salt and freshly ground black pepper, and more.

Yes, Poquito and Grande: Taquitos and Burritos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poquito and Grande: Taquitos and Burritos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions