Mississippi Pot Roast Tacos present a fascinating twist on the traditional taco, offering a unique and flavorful experience that positions them as a compelling alternative to the beloved Birria Tacos. Let’s delve into what makes Mississippi Pot Roast Tacos stand out and how they could potentially rival the popularity of Birria Tacos.
The Mississippi Pot Roast Element
The core of these tacos, the Mississippi Pot Roast, is a slow-cooked beef dish known for its succulent tenderness and rich flavor profile. It typically includes a chuck roast, pepperoncini peppers, ranch dressing mix, au jus gravy mix, and butter. This combination results in a meat that is not only fall-apart tender but also packed with a complex blend of spicy, tangy, and savory flavors.
Transforming into Tacos
To create Mississippi Pot Roast Tacos, the pot roast is shredded and then loaded onto soft tortillas. This already flavorful meat can be enhanced with various taco toppings, such as:
Cheese: A sprinkle of shredded cheese that melts beautifully onto the warm meat.
Sour Cream: Adds a cool, creamy texture that contrasts with the spicy and tangy flavors of the meat.
Cilantro and Onions: Fresh cilantro and chopped onions provide a burst of freshness and sharpness, balancing the richness of the meat.
Lime Wedges: A squeeze of lime adds a bright acidity, elevating the overall flavor profile.
The Rivalry with Birria Tacos
Birria Tacos are known for their juicy, stewed meat (traditionally goat, but often beef), which is then placed in a tortilla, coated with the stew’s consommé, and grilled to crispy perfection. Served with a side of the consommé for dipping, Birria Tacos offer a juicy, savory, and slightly spicy eating experience.
Mississippi Pot Roast Tacos bring a different set of flavors to the table—richness from the butter, a unique tang from the pepperoncini, and a savory depth from the ranch and au jus mixes. While Birria Tacos offer a crispy, dipped, and savory-spicy experience, Mississippi Pot Roast Tacos deliver a rich, tangy, and savory taste with a tender texture.
Why They Could Rival Birria Tacos
Unique Flavor Profile: The unique blend of flavors in Mississippi Pot Roast offers something different for taco lovers seeking variety.
Ease of Preparation: The pot roast can be prepared in a slow cooker with minimal hands-on time, making it accessible for home cooks.
Versatility: Like Birria, the pot roast can be used in various dishes, making it a versatile option for meal planning.
Comfort Food Appeal: The rich and savory characteristics of Mississippi Pot Roast Tacos cater to those craving comfort food in a familiar, yet novel, format.
How to make Mississippi Pot Roast Tacos ?
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.
