Poquito and Grande: Taquitos and Burritos

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.)

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• TAQUITOS

• 2  cups  shredded  rotisserie-cooked chicken
• 1  teaspoon ground cumin
• 1⁄2 teaspoon dried oregano
•  salt and pepper
• 4  ounces  chopped green chilies, canned
• 2 -3  leaves fresh cilantro or 2 -3  leaves flat leaf parsley, finely chopped
•  vegetable oil
• 12 (6 inch)  corn tortillas

• DIPPING SAUCE

• 1  tablespoon olive oil
• 1  red onion, finely chopped
• 2  garlic cloves (grated or finely minced)
• 1  teaspoon sugar
• 1  tablespoon chili powder
• 12  teaspoons ground cumin
• 1  pinch ground cinnamon
•  salt and pepper
• 28  ounces  crushed fire-roasted tomatoes

• BURRITOS

• 3  tablespoons olive oil
• 1 1⁄2 lbs ground pork
• 1  small zucchini, grated
• 2  garlic cloves (grated or finely minced)
• 2 -3  tablespoons  canned chipotle chiles in adobo, chopped and mashed into a paste
•  salt
• 19  ounces black beans
•  pepper
• 8 (8 inch)  flour tortillas
• 2  cups  shredded chihuahua cheese or 2  cups monterey jack cheese or 2  cups cheddar cheese
• 1⁄2 head iceberg lettuce or 1⁄2 head romaine lettuce, shredded

Directions

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