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