Salsa verde shredded beef chimichangas

In an Instant Pot put the chuck tender roast, an onion, five garlic cloves, salt, three bay leaves and just enough water to cover; cook on the meat setting, high, for one hour, then let it sit.

Bring the tomatillos to a boil; roast the green peppers, poblanos and serranos, then peel them.

Halve, seed and cut the two poblanos and three of the green peppers into strips for the rajas; set aside.

Put the other five green chiles and the serranos in the blender cup with the boiled tomatillos, a handful of cilantro, half a small white onion, three garlic cloves, beef bouillon, and a teaspoon each of ground cumin, black pepper, oregano and salt; blend until smooth.

Release any leftover steam, take out the meat and shred it.

Heat a little oil in a pan on medium; cook the other half onion, in strips, a couple of minutes.

Add the roma tomatoes in strips and the rajas; cook a couple more minutes and season with a little salt.

Add the sauce and bring to a simmer; taste for salt.

Mix in the shredded meat, reduce to medium low and simmer 15 minutes.

Preheat oil on medium heat. Lay cheese off center on a burrito-sized tortilla, top evenly with meat, fold the ends over and roll; repeat.

Fry seam side down until golden, flip and fry the other side until golden; remove from the oil.

Serve with rice and lettuce, sauce poured on top, a drizzle of crema mexicana and guacamole.