If you’re a fan of birria tacos, you’re in for a treat with these Mississippi Pot Roast Tacos. Not only are they scrumptiously comparable, but they also come at a surprisingly affordable cost. I snagged a Chuck roast for a mere $4.99 per pound during a sale, totaling around $24 for the entire recipe.
Ingredients:
- Around 4 lbs Chuck roast ($24 at $4.99/lb)
- 1 packet of Au jus gravy mix
- 1 packet of ranch dressing mix
- 1/4 stick of butter
- A jar of pepperoncinis
- Corn tortillas
- A bag of shredded mozzarella cheese
Cooking Instructions:
- Prepare the Meat: Follow the classic Mississippi pot roast method using your crockpot. Combine the chuck roast with the au jus and ranch seasoning packets, butter, and pepperoncinis. Cook on low for a tantalizingly long 9 to 12 hours. I usually set it up for a long work day, and it turns out perfectly tender.
- Shred the Meat: Once the meat is cooked to perfection, shred it. This will be your flavorful filling for the tacos.
- Prepare the Tacos: Here’s where it gets interesting. Dip both sides of a corn tortilla in the juice/broth from the meat. This is your secret weapon, infusing each taco with an explosion of flavor.
- Cook the Tacos: Heat a frying pan over medium heat and place the dipped tortilla in it. Add a generous amount of shredded meat on one half of the tortilla. Eyeball a good amount of mozzarella cheese over the meat and fold the tortilla in half. Cook until each side is golden brown. Remember, the juice on the tortillas replaces oil, so no need to add anything extra.
This recipe is delightfully simple and yields about 30 tacos, making it perfect for gatherings or meal prep. The meat juice used on the tortillas not only adds incredible flavor but also ensures a beautifully crisp texture, reminiscent of the much-loved birria tacos.
Indulge in these tacos and experience a symphony of flavors with every bite – a true testament to simple ingredients creating extraordinary meals.