Sunny's Sunday Select - late...I'm sorry! Little man was sick last night, but is better now.
Here's another recipe from Rachael Ray. Last summer when I was low in daycare and pregnant with Kathryne, I watched this show during Kristofer's nap and Sunny bought me one of her books. Although, like I've said, the ingredients are pricey at times, I just swap them out for other things...enjoy! This reminded me of authentic Mexican take-out I had with my friend a month ago - yummy!
Poquito and Grande: Taquitos and Burritos
Taquitos
2 C. shredded chicken (cook a whole chicken the day before)
1 tsp. cumin
1/2 tsp. oregano
Salt & Pepper
1 (4 oz.) can chopped green chiles
Cilantro & Parsley
Oil for frying
12 (6-inch) corn tortillas
Dipping Sauce
1 T. EVOO (or vegetable oil)
1 red onion (or white) chopped
1 tsp. sugar
1 T. chili powder
1 1/2 tsp. cumin
pinch cinnamon
Salt & pepper
1 can (28 oz) crushed fire-roasted tomatoes
Burritos
3 T. EVOO (or vegetable oil)
1 1/2 lb ground pork (or turkey)
1 small zucchini, grated
2 garlic cloves, chopped
2-3 T. hot chipolte in adobo......puree the leftovers and put in ice-cube trays for later use!
salt
1 lg. (19 oz) can black beans
Pepper
8 (8 in.) flour tortillas
2 C. cheddar cheese
1/2 head lettuce
To make the taquitos:
Season the chicken w/ cumin, oregano, salt, and pepper. Stir in chilies, cilantro & parsley. Dish into corn tortillas. (Can bake for 12 mintutes)
To make dipping sauce:
In saucepan w/ oil add onion and garlic. Cook for 5 minutes to soften. Season w/ sugar, chili powder, cumin, cinnamon, salt, pepper and stir in roasted tomatoes. Simmer.
To make burritos:
Coook pork in skillet until brown and add zucchini, garlic, chipolte in adobo and salt. Cook until meat is done.
Beans: Mash in a skillet and heat until crusted around the edges...add salt & pepper.
Soften tortillas in microwave and pile beans, cheese, pork, and lettuce - roll and serve!
This seems like a lot, but it can be done in 1/2 hour if you have each thing cooking on a different burner!
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