Poquito And Grande: Taquitos And Burritos

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

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)

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

1 can fire-roasted crushed tomatoes (28 ounces)

8 flour tortillas (8-inch)

3 tablespoons extra virgin olive oil, divided

1 1/2 pounds ground pork

1 small zucchini, grated

2-3 tablespoons (medium to hot) chipotle in adobo, mashed into paste

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

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