Mississippi Pot Roast Tacos

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Mississippi Pot Roast Tacos
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# Mississippi Pot Roast Tacos

These Mexican-Inspired Mississippi Pot Roast Tacos combine the rich, tangy flavors of classic Mississippi pot roast with bold Mexican seasonings. Slow-cooked chuck roast is shredded and tossed in a smooth, blended sauce made from roasted poblanos, onions, and pepperoncini. The tacos are garnished with roasted corn kernels, pickled red onions, avocado, and queso fresco, offering a perfect balance of texture and flavor.

**Prep Time:** 20 minutes
**Cook Time:** 8 hours
**Total Time:** 8 hours 45 minutes
**Servings:** 8

## Ingredients

* 3 lbs chuck roast
* 1 tablespoon chili powder
* 1 teaspoon ground cumin
* 1 teaspoon smoked paprika
* 1 packet ranch dressing mix (about 3 tablespoons)
* 1 packet au jus gravy mix (about 3 tablespoons)
* 8 pepperoncini peppers, reserve 6 for texture, the rest whole
* 2 poblano peppers
* 1 large onion, quartered
* 1/4 cup unsalted butter
* 1/4 cup beef broth
* 5 cloves garlic, minced
* 1 tablespoon olive oil
* Salt and freshly ground black pepper, to taste
* Small, artisan corn tortillas
* 1 cup finely shredded purple cabbage
* 1/2 cup pickled red onions
* 1 avocado, thinly sliced
* 1 cup crumbled queso fresco
* Mexican crema or sour cream, for drizzling
* Fresh cilantro leaves, for garnish
* Lime wedges, for serving
* 1 cup corn kernels, roasted

### Instructions

1. **Broil Vegetables:** Set your oven’s broiler to high. Arrange poblano peppers and onion on a baking sheet; broil until blackened. Cover poblanos to steam, then peel, deseed, and chop. Chop the onion as well.
2. **Season and Sear Roast:** Mix chili powder, cumin, smoked paprika, salt, and pepper. Rub this seasoning over the chuck roast. Sear in a hot skillet with olive oil on all sides, then transfer to a slow cooker.
3. **Prepare Slow Cooker:** Sprinkle roast with ranch and au jus mixes. Add chopped vegetables, minced garlic, and 2 whole pepperoncini. Dot with butter and pour in beef broth.
4. **Cook:** Cover and cook on low for 8 hours or high for 4 hours. When tender, remove and shred the roast. Set aside.
5. **Prepare Sauce:** Remove and discard the 2 cooked pepperoncini from the slow cooker. Skim off excess fat from the liquid. Blend the remaining contents until smooth for a rich sauce. Return the shredded meat to the pot, mixing well.
6. **Roast Corn:** In a skillet over medium-high heat, roast the corn kernels until golden and charred in spots, stirring occasionally. This should take about 5-7 minutes.
7. **Assemble Tacos:** Warm tortillas, then build tacos with purple cabbage, the pot roast mixture, avocado slices, and pickled red onions. Sprinkle over the roasted corn and crumbled queso fresco.
8. **Finish:** Drizzle tacos with Mexican crema, add a garnish of cilantro, and serve each with a lime wedge.

Original recipe and commentary can be found here: https://gippity.kitchen/recipes/2024/mississippi-pot-roast-tacos/

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Mississippi Pot Roast Tacos: A Southern Twist on a Mexican Classic

In a bold move that’s sure to delight taste buds across the country, a new culinary phenomenon has emerged: Mississippi Pot Roast Tacos. This innovative fusion of Southern comfort food and Mexican cuisine has taken the internet by storm, with foodies and adventurous eaters clamoring to get their hands on these tantalizing tacos.

For those unfamiliar, Mississippi Pot Roast is a beloved Southern dish that typically consists of slow-cooked beef short ribs or chuck roast, smothered in a rich, tangy sauce made with ingredients like dried beef broth, Worcestershire sauce, and chopped onions. The result is a tender, fall-apart roast that’s full of flavor and utterly irresistible.

So, what happens when you take this rich, comforting dish and serve it in a crispy taco shell? Magic, that’s what. The bold flavors of the Mississippi Pot Roast sauce are perfectly complemented by the crunchy, slightly sweet taco shell, creating a textural experience that’s both familiar and excitingly new.

But don’t just take our word for it – we spoke with several food bloggers and chefs who have tried their hand at creating Mississippi Pot Roast Tacos, and the consensus is clear: this is a game-changer.

"I was skeptical at first, but the combination of the slow-cooked beef and the tangy sauce in a taco shell is absolutely brilliant," says food blogger Rachel Rayner of The Roasted Root. "It’s like a party in your mouth – the sweetness of the onions, the richness of the beef, and the crunch of the taco shell all come together to create something truly special."

Chef and food blogger Matt Moore of Food Riot agrees, saying, "I love that this dish takes two comfort foods and combines them in a way that’s both unexpected and delightful. The Mississippi Pot Roast sauce adds a depth of flavor that elevates the tacos to a whole new level."

So, if you’re feeling adventurous and want to try something new and exciting, look no further than Mississippi Pot Roast Tacos. And if you’re a longtime fan of both Southern comfort food and Mexican cuisine, you owe it to yourself to give this innovative fusion a try.

Here’s a simple recipe to get you started:

Mississippi Pot Roast Tacos Recipe

Ingredients:

  • 2 pounds beef short ribs or chuck roast
  • 1 can of diced tomatoes with green chilies
  • 1/4 cup of dried beef broth
  • 2 tablespoons of Worcestershire sauce
  • 1 tablespoon of chili powder
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of paprika
  • Salt and pepper, to taste
  • 8-10 corn tortillas
  • Sliced radishes, diced onions, cilantro, and sour cream, for garnish

Instructions:

  1. Preheat your slow cooker to low. Season the beef with salt, pepper, and paprika.
  2. Add the beef to the slow cooker, along with the diced tomatoes, beef broth, Worcestershire sauce, chili powder, and cumin.
  3. Cook the beef for 8-10 hours, or until it’s tender and falls apart easily.
  4. Shred the beef with two forks and stir in any remaining juices.
  5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
  6. Assemble the tacos by spooning the shredded beef onto a warmed tortilla, then topping with radishes, onions, cilantro, and a dollop of sour cream.
  7. Serve immediately and enjoy!

Conclusion

Mississippi Pot Roast Tacos are a true culinary innovation – a delicious fusion of two beloved comfort foods that’s sure to delight even the most discerning palates. With its rich, tangy sauce and tender, fall-apart beef, this dish is a must-try for anyone looking to spice up their taco routine. So go ahead, give it a try, and experience the magic of Mississippi Pot Roast Tacos for yourself!

Mississippi Pot Roast Tacos

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