How to Make and Wrap a Burrito
Ingredients
- 6 chicken thighs skinned and deboned or 1½pound pork butt, cut into small chunks
- 1 cup chicken broth
- 1 medium onion cut into small dice
- 2 cloves garlic minced
- kosher salt and freshly ground black pepper to taste
- 1 can tomatoes and chiles such as Ro-Tel*
- 2 teaspoons cumin
- 2 teaspoons chili powder
- ½ teaspoon Mexican 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)
- seasoned rice
- chili
- fish, shrimp or lobster
- shredded cheese