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Mexican Shredded Beef

Ingredients
  • 5 lb. beef and/or venison roast
  • 3 onions, chopped
  • 4 ounces green chilies, chopped, mild
  • 14 ounces green chili salsa
  • 1/4 tsp garlic powder
  • 4 TBS flour
  • 1 TBS salt
  • 1 teaspoon cumin
  • 2 C. water
Instructions

In your pressure cooker: Using med-hi heat, sear meat on both sides until crispy brown or until it can be pulled away from the pan. Add remaining ingredients. Close up your pressure cooker and bring up to 15 lbs pressure and cook there for 60 minutes. Quick cool by sitting in sink and pouring cool water over the lid (the spray nozzle works good for this). Once all pressure gages show no more pressure inside, you may open. (This only takes about 30 seconds) Shred meat with a fork or with a potato masher. You can freeze and add to your Mexican dishes. ENCHILADAS 1 med onion, chopped (about 1/2 C) 2 cloves garlic, chopped 1 1/2 C. chicken broth 1-2 TBS chili powder 1 tsp oregano leaves 1 tsp ground cumin 1 tsp salt 8 oz tomato sauce 12 6" corn tortillas 3 C. cooked, shredded beef or chicken 1 C. (4oz) shredded montery jack or sharp cheddar cheese Sour Cream Cook and stir onion & garlic in 2 qt saucepan until onion is tender. Stir in broth and spices. Heat to boiling; reduce heat. Simmer 10 min. Dip each tortilla into sauce to coat both sides. Spoon 1/4 C. of the meat onto each tortilla: roll tortilla up. Place seam sides down, in ungreased rectangular baking dish. Pour remianing sauce over enchiladas. Sprinkle with cheese. Bake uncovered 350 until cheese is melted, about 10-12 min. Longer if meat was cold when assembling. Top with sour cream, lettuce and diced tomato if desired. Note: To make ahead, place enchiladas in baking dish, top with cheese, but do not pour remaining sauce over it. Cover refrigerate up to 24 hours. Or cover and freeze. Freeze sauce in a zipper baggie. To serve, thaw, pour sauce over enchiladas; bake uncovered 350 for 20-30 minutes.

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