A New Twist on an Old Pinterest Favorite :: Mississippi Roast Tacos
Several years ago, the crockpot recipe for Mississippi Roast took the Pinterest world by storm. Basically, you slow cook a beef roast with a packet of Ranch seasoning, a packet of Au Jus mix, a stick of butter, and a few pepperoncini peppers. It’s been a family favorite since the first time we tried it out, and we usually serve it with mashed potatoes or as po-boys.
But a few weeks ago, I saw a TikTok by a woman who elevated this deliciousness by adding 2 simple ingredients… and a new cooking technique.
Meet the love child of Mississippi Roast and Birria Tacos. They’re gonna change your life!
Birria-Style Mississippi Roast Tacos
Adapted from TikTok
1 prepared batch of Mississippi Roast, warmed
Corn tortillas
Mozzarella cheese
Optional: Cilantro for garnish
Shred your roast. I usually have to shred mine right in the crockpot since it’s so tender it falls apart. The tacos are easier with drier meat, so strain out some of the meat to use for the taco filling.
Heat a skillet over medium-high heat. The skillet needs to be REALLY hot. I’ve tried making larger batches on our electric griddle that we use for pancakes and it just doesn’t get hot enough, so I make these one at a time on the stove. They don’t take long though.
If you’d like, you can warm your tortillas to make sure they’re pliable. I usually wrap mine in a damp paper towel and microwave for 15-30 seconds.
Working on ONE TACO AT A TIME, dip a tortilla directly into the crockpot to cover them in the flavorful fat and juices from the roast. I hold a plate under the tortilla as I go between the crockpot and the stove to catch any drips. Carefully lay the tortilla in the hot skillet. Top half of the tortilla with a good sprinkle of mozzarella cheese and then top half of it with the shredded roast. As the cheese melts, fold the taco in half. The taco will crisp up after about 2-3 minutes per side.
Serve with a side of extra juices from the crockpot for dipping and garnish with cilantro.
