Mexican Meat Mix

Ingredients

• 2.5 pound roasted boneless trimmed
• 4 ounce chiles green chopped canned
• 2.5 pound chuck roast boneless trimmed
• 0.3 cup flour all-purpose
• 0.3 teaspoon garlic powder 
• 1 teaspoon ground cumin 
• 3  onions chopped
• 16 ounce mild salsa green
• 1 teaspoon salt 
• 1 tablespoon vegetable oil 
• 1 cup water 

Equipment

• frying pan
• paper towels
• sieve
• pressure cooker

Directions

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. Cook over high heat 8 to 10 minutes or until pressure control rocks quickly back and forth. Reduce heat to medium-low, and cook 40 minutes. (Pressure control will rock occasionally.)
3. Remove from heat; run cold water over cooker to reduce pressure. Carefully remove lid so that steam escapes away from you.
4. Drain meat, reserving juice.
5. Pour juice into a fat strainer; let stand until fat rises to top. Reserve juice; discard fat. Cool meat slightly, and shred.
6. Saut onion and green chiles in hot oil in the cooker for 1 minute. Stir in green salsa and next 4 ingredients. Cook 1 minute over medium-low heat. Stir in reserved meat juice and shredded meat. Cook 5 minutes or until thickened.
7. Serve on kaiser rolls with green salsa, if desired.
8. Pour vegetable oil to a depth of 2 inches in a large skillet; heat to 37
9. Soften 30 corn tortillas, 1 at a time by dipping in hot oil for 2 seconds.
10. Drain on paper towels.
11. Place 1 tablespoon Mexican Meat
12. Mix on bottom half of each tortilla, roll tightly. Cook, seam side down, in hot oil 2 minutes on each side or until golden.
13. Drain on paper towel.