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 corn tortillas (6-inch)
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 palmful)
A pinch of ground cinnamon
Salt and freshly ground black pepper
1 can fire-roasted crushed tomatoes (28 ounces)
For the burritos:
8 flour tortillas (8-inch)
3 tablespoons extra virgin olive oil, divided
1 1/2 pounds ground pork
1 small zucchini, grated
2 cloves garlic, grated or finely chopped
2-3 tablespoons (medium to hot) chipotle in adobo, mashed into paste
Salt and freshly ground black pepper
1 can black beans (19 ounces)
2 cups shredded Chihuahua cheese or Monterey Jack or cheddar
1/2 head iceberg lettuce or 1 heart romaine lettuce, shredded
Preparation
For the taquitos: 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 saucepot 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.
For the burritos: 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 7-8 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 3-4 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.
