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Mexican Shredded Beef

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

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.


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

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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