Method

• Chop your meat into 4″ cubes, season with salt, pepper, chile powder, cumin, garlic, and onion
• Marinate meat overnight or at least 8 hours
• Brown the meat in your instant pot in batches or a sturdy pan and set in the instant pot
• Cover the meat with your broth and place your instant pot lid over the meat
• Cook your meat for 1 hour on the MEAT setting, or 1 hour on high pressure, and let it naturally let out pressure
• If you are using a dutch oven, cook on low heat for 3-4 hours
• If you are using a dutch oven, you may want to watch your liquid levels while cooking, as some of the liquid will evaporate and you do not want your meat to burn
• When meat is done, pull apart with forks
• Heat up the tortillas on your comal or pan and set aside
• Put meat in center of tortilla, roll, and put in casserole pan
• Once you have your pan filled, pour enchilda sauce over and top with cheese
• Cook at 350 for 10 minutes, or until cheese is melted to your satisfaction
• Serve with rice and our homemade beans