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    You are in: Home / Recipes / Poquito and Grande: Taquitos and Burritos Recipe
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    Poquito and Grande: Taquitos and Burritos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    TasteTester's Note:

    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.)

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    Ingredients:

    Servings:

    Units: US | Metric

    TAQUITOS

    DIPPING SAUCE

    BURRITOS

    Directions:

    1. 1
      TO MAKE TAQUITOS:.
    2. 2
      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.
    3. 3
      TO MAKE DIPPING SAUCE:.
    4. 4
      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.
    5. 5
      TO MAKE BURRITOS:.
    6. 6
      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.
    7. 7
      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.
    8. 8
      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.
    9. 9
      Arrange taquitos and burritos on individual serving plates; pass the dipping sauce at the table or put into small condiment dishes for each person.

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    Ratings & Reviews:

    • on June 25, 2009

      55

      I had seen the episode recently on 30 Minute Meals, and knew I had to make this. I did only the Taquitos and the sauce. I loved these. The pairing of the sauce and the taquito are the ticket. I'm glad to see you had the recipe posted.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 13, 2008

      55

      these are wonderful, i made the burrito version, enjoyed it with spanish rice. Thanks so much

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Poquito and Grande: Taquitos and Burritos

    Serving Size: 1 (643 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1727.2
     
    Calories from Fat 830
    48%
    Total Fat 92.3 g
    142%
    Saturated Fat 33.1 g
    165%
    Cholesterol 253.5 mg
    84%
    Sodium 1646.8 mg
    68%
    Total Carbohydrate 138.6 g
    46%
    Dietary Fiber 22.0 g
    88%
    Sugars 17.2 g
    69%
    Protein 89.1 g
    178%

    The following items or measurements are not included:

    fresh cilantro

    chipotle chiles in adobo

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