Three-way wet burritos

Put the chuck tender roast in a pressure cooker with half an onion, three bay leaves, a small garlic head, the salt and the beef bouillon, cover with five cups of water and cook one hour and ten minutes.

Release the steam, remove the meat and discard the onion, garlic and bay leaves.

Into the broth add the tomatillos, chiles serranos, guajillo or New Mexico chile pods, chile ancho and the roma tomato and leave them to sit until the tomatillos change colour.

Shred the meat and set it aside.

For the red sauce blend three tomatillos, the roma tomato, the guajillo peppers and the chile ancho with five cups of the broth, three garlic cloves, one bay leaf, the instant corn masa, the oregano and the ground cumin until smooth.

For the green sauce blend the remaining tomatillos and the chiles serranos with two cups of the broth, half an onion, a handful of cilantro, the roasted and peeled hatch peppers, the chiles de arbol, four garlic cloves, black pepper, oregano, cumin, salt and chicken bouillon until smooth.

Heat a little avocado oil in a pan over medium-high heat, add one large small-diced potato, season, and fry five minutes.

Add half the meat and the red sauce, mix, bring to a simmer, taste for salt and leave simmering.

Repeat with fresh oil and a second diced potato, add the rest of the meat and the green sauce, bring to a simmer, then reduce to medium and simmer 12 to 15 minutes until the potatoes are fully cooked and the sauces have thickened.

Fill a flour tortilla with rice, frijoles de la olla, chile colorado on one half and chile verde on the other, roll, and place in a baking dish.

Drizzle the sauce from each guisado over the matching half of each burrito and add queso Oaxaca down the middle.

Bake in a preheated oven at 450 for about five minutes until the cheese melts.