Step 1:

Season roast with 2 TBSP Texy-Mexy making sure to cover completely.

Step 2:

In an Electric Pressure Cooker set on SAUTE, brown two sides of the meat in 2 TBSP Avocado Oil.

Step 3:

Remove meat. Add onions and 1 tsp salt and let cook for 2-3 minutes.

Step 4:

Add tomatoes and stir.

Step 5:

Add chilies, tomato paste and adobo and let cook for 2-3 minutes.

Step 6:

Add chicken stock, Worcestershire sauce and sugar. Add roast halves back to pot.

Step 7:

Cover & set venting knob to sealed. Set for 40 minutes.

Step 8:

Let electric pressure cooker naturally release pressure for 15 minutes.

Step 9:

Remove roast and shred with two forks.

Step 10:

Carefully blend sauce in a blender or with immersion blender.

Step 11:

Add consomme back to the pressure cooker and set on SAUTE. Scoop about a cup full into a bowl with 2 TBSP Masa Harina or Flour and stir vigorously. Add back to the pot.

Step 12:

Adjust seasonings with a dash of salt or 1⁄2 TBSP Texy-Mexy Blend.

It’s Taco Time!

Step 1:

Turn on hot NONSTICK griddle or large NONSTICK saute pan. Set onion, cilantro, consomme, meat, & cheese next to it for easy access.

Step 2:

Add light layer of oil to griddle & dip one side of corn tortilla.

Step 3:

Cook both sides until they lightly blister.

Step 4:

Top 1⁄2 half with cheese, meat, onion, cilantro & TBSP sauce. Close taco & flip to other side. Press down slightly with spatula.

Step 5:

Cook until browned and slightly firm.

Step 6:

To serve, squeeze some lime & serve with sauce for dipping!