Mexican Shredded Meat
Submitted by virginislander on June 24, 2003 at 10:04 pm

This is a very versatile recipe. You can use almost any kind of meat you wish. I use chicken breast, turkey breast, pork roast, cheap cuts of beef, or whatever you like.

2 lb. boneless meat of your choice
water
1/2 medium onion, cut in half
1 large garlic clove
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1 chopped onion
2 cloves garlic, crushed
2 tablespoons oil
1 can Rotel tomatoes, chopped
1/4 cup cilantro or parsley

Place meat in a 3-quart (minimum) saucepan. Add water to cover and the next five ingredients. Bring to a boil, reduce heat. Cover and simmer 1-1/2 to 2 hours. Drain, reserve broth. Or you can cook for 1/2 hour in a pressure cooker. When cool, shred meat by mashing and pulling apart with two forks.

Heat oil in a large (seriously) skillet, saute onion and garlic, add shredded meat, Rotel tomatoes, and cilantro (or parsley.) Simmer to heat through. Add some of the reserved broth when heating to keep meat from drying.

This makes enough to make two recipes of enchiladas or lots of flautas or tacos. I use half and freeze the other half.