Poquito and Grande: Taquitos and Burritos
Recipe courtesy
Rachael Ray, 2007
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 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
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
Directions
Preheat oven to 425 degrees F.
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.
************* Sauce: 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. Reduce heat to low and simmer.
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 to 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 to 4 minutes.
Soften tortillas in microwave or in hot oven. On each tortilla pile a little refried black beans,
MEXICAN "Creamed" Corn
2 cans Mexican Corn
1/4 cup butter or margarine
1/4 cup water
1-2 tsp. sugar ( I prefer less sweet, so I only do 1/2 tsp)
1/2 cup half and half (or milk)
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 tsp pepper
2-3 tablespoons cream cheese
( Most always, I add diced bell peppers and 1 sm can green chilies)
In a heavy skillet add corn, butter, water and sugar. Mix well over medium heat until it is lightly boiling.
Meanwhile, in a small bowl mix half and half (or milk) with cornstarch until smooth.
Add cornstarch, salt and pepper to the corn and continue cooking until thick and bubbly. Add 2-3 tablespoons of cream cheese and mix to melt.
Remove from heat and serve.
