Best 2 Poquito And Grande Taquitos And Burritos Recipes

Mexican cuisine is a delightful blend of flavors and textures, and "poquito and grande taquitos and burritos" are two of its most beloved dishes. These culinary delights offer a tantalizing combination of crispy tortillas, savory fillings, and delectable sauces. Whether you prefer the compact satisfaction of a "poquito" or the generous indulgence of a "grande," these dishes are sure to satisfy your craving for authentic Mexican goodness. In this article, we will guide you through the art of preparing "poquito and grande taquitos and burritos" at home, ensuring that you can savor the authentic flavors of Mexico in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

POQUITO AND GRANDE: TAQUITOS AND BURRITOS

Poquito and Grande: Taquitos and Burritos image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 27

Ingredients

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
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
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

Steps:

Preheat oven to 425 degrees F.
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 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.
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, cheese, pork and lettuce. Tuck in the sides then wrap and roll the tortilla.

POQUITO AND GRANDE: TAQUITOS AND BURRITOS

Poquito and Grande: Taquitos and Burritos image

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.)

Provided by TasteTester

Categories South American

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 28

Ingredients

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
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
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 monterey jack cheese or 2 cups cheddar cheese
1/2 head iceberg lettuce or 1/2 head romaine lettuce, shredded

Steps:

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

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and tools ready. This will help you stay organized and avoid scrambling around in the kitchen.

Use fresh ingredients: Fresh ingredients will always give you the best flavor. If possible, try to buy your ingredients from a local farmer's market or grocery store.

Don't be afraid to experiment: There are many different ways to make taquitos and burritos. Feel free to experiment with different ingredients and flavors to find what you like best.

Cook in batches: If you're making a large batch of taquitos or burritos, it's helpful to cook them in batches. This will prevent them from getting overcooked.

Serve with your favorite toppings: Taquitos and burritos are delicious on their own, but they can be even better with your favorite toppings. Some popular toppings include sour cream, guacamole, salsa, and cheese.

Conclusion:

Taquitos and burritos are delicious, versatile dishes that can be enjoyed for breakfast, lunch, or dinner. With a little planning and effort, you can easily make these dishes at home. So next time you're looking for a quick and easy meal, give taquitos or burritos a try.