Throw stock, vinegar, salsa, cumin, chili, onion, garlic, salt & pepper in your pressure cooker, mix well

Add your beef, roll it in the mixture

Cook on high pressure, 75 mins, 10 min natural release then release remaining pressure

Move beef to bowl, shred with 2 forks, discard any fat

Pour cooking liquid into jug, separate the fat, pour back into pressure cooker

Turn on Saute mode, while it's warming, mix cornflour with water

Turn on your oven to preheat, 200C

Add cornflour to cooking liquid slowly, mix constantly until liquid thickens slightly

Mix roughly 125ml of your sauce into the beef, add any additional salt & pepper to taste

Take large baking pan, lightly grease or use spray oil

Fill each tortilla with beef (~1/3 cup) and a heaped tablespoon of grated cheese, roll it up

Place your enchiladas into pan, seal side down so they don't unroll

Cover with sauce, as much as you want in there

Cover with remaining cheese (Add more if you like, mmmm cheese)

Bake em in the oven for 20-30 mins, until your cheese is bubbly and well melted, or longer if you prefer