I take a turkey breast, skin it and place in a crockpot meat side down. Add a 15 oz can of stewed or mexican stewed tomatoes. Cook on high for four hours, shred when done.

In the meantime, saute the following in some olive oil: one onion cut in rings, some garlic (to taste), a pasilla pepper sliced thin, and red and yellow bell peppers. Saute until soft. Last minute or two of cooking, add spices: 2 tsp cumin, red pepper flakes to taste, 1/2 tsp smoked paprika, 1 tablespoon of chili powder. Saute with veggies for one minute.

Add all veggies to crockpot and turn to low, cook until heated through – 1/2 hour or so.

On cycle two, you can serve over rice. Otherwise, cycle 1 I eat it along with a salad or stir fry veggies.