Shredded Meat Tacos with Cilantro Sour Cream

SHREDDED MEAT TACOS with Cilantro Sour Cream
All meats cook and tenderize in minutes, rather, than
hours with a DUROMATIC pressure Cooker.

1-1/2 Cups chicken broth
2 lbs boneless chicken thighs, 3 lbs if bone in
1-2 Cups homemade or store-bought salsa (mild or hot, Newman's Own Roasted Garlic Salsa is good)
Corn or flour (whole wheat) tortillas

Pour the broth into a 3.5-liter or larger DUROMATIC and
add chicken. Bring heat up to high pressure (2nd red
ring). Reduce heat, maintain pressure for 4 minutes.
Turn off heat, allow pressure to come down naturally,
(about 4 minutes). Remove lid, tilting it away from you
to allow steam to escape.

Tranfer the meat to a cutting board and allow to rest.

Shred meat with two forks or chop finely. Place the shredded meat in
the cooker and stir in just enough salsa to lightly coat.
Cook over medium heat for a few minutes, stirring
frequently, until the meat has absorbed the salsa's
flavor and most of the liquid has evaporated.

Optional Cilantro Sour Cream:

Blend:
1/2 cup low fat sour cream, or half sour cream/ half plain yogurt
1 TB fresh lime juice, optional
2 TB fresh cilantro, optional
1/4 tsp. salt

Warm tortillas in a microwave or skillet. Wrap in foil or a kitchen towel to keep warm. Serve the shredded meat in a bowl accompanied by the Sour Cream mixture, and small bowls of shredded cheese, guacamole, chopped onion, sliced ripe olives, etc. Invite everyone to fill and roll their tacos at the table.

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