Presser cook for 18 mins-quick release
Thawed microwafe for 60 sec
Frozen microwave for 2-3 minutes
Ingredients for Bistee RancheroBuritos/Chimichanga
2.5 pound chuck roast ( boneless )
1-20 flour tortilla
1 tbsp olive oil
2 or 3 potatoes
1 tomato
1 poblano pepper
4oz tomato sauce
1 medium onion
2 cloves of garlic
3/4 cup warm water
1/2 tbsp ground cumin
1/2 tbsp mexican oregano
1 tsp black pepper
1 tbsp of salt or chicken builion ( to taste )
Small bunch of cilantro
1 tbsp of corn starch,disolve in cold water
Tortila glue
Disolve corn starch into warm water make it into paste.
