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Description Edit

This recipe goes with Flautas, Taco Pizza, Stuffed Baked Potatoes

Ingredients Edit

Directions Edit

  1. Place roasts and 1 cup water in a 6-quart pressure cooker.
  2. Cover cooker with lid, and seal securely; place pressure control over vent and tube.
  3. Cook over high heat 8 to 10 minutes or until pressure control rocks quickly back and forth.
  4. Reduce heat to medium-low, and cook 40 minutes (pressure control will rock occasionally)
  5. Remove from heat; run cold water over cooker to reduce pressure.
  6. Carefully remove lid so that steam escapes away from you.
  7. Drain meat, reserving juice.
  8. Pour juice into a fat strainer; let stand until fat rises to top.
  9. Reserve juice; discard fat.
  10. Cool meat slightly, and shred.
  11. Sauté onion and green chiles in hot oil in the cooker for 1 minute.
  12. Stir in green salsa and next 4 ingredients.
  13. Cook 1 minute over medium-low heat.
  14. Stir in reserved meat juice and shredded meat.
  15. Cook 5 minutes or until thickened.
  16. Serve on kaiser rolls with green salsa, if desired.

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