6chicken thighsskinned and deboned or 1½pound pork butt, cut into small chunks
1cupchicken broth
1mediumonioncut into small dice
2clovesgarlicminced
kosher salt and freshly ground black pepperto taste
1cantomatoes and chilessuch as Ro-Tel*
2teaspoonscumin
2teaspoonschili powder
½teaspoonMexican oregano
Instructions
Place all ingredients into a medium pot. Cover and just bring to a boil. Reduce the heat to low, and simmer until the meat is cooked through.
Shred the meat with two forks right in the pan. Cook on medium-low, uncovered, until a lot of the liquid has evaporated but the mixture is still nice and moist.
Other Ideas for Burrito Fillings
sautéed peppers and onions with leftover roast beef (fajitas)
roasted vegetables
seasoned ground beef
leftover meatloaf, crumbled
a simple salsa of tomatoes, onions, lime juice and cilantro
refried beans
scrambled eggs, sausage, onions and peppers (for breakfast or breakfast-for-dinner)