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Mad About Food: Mississippi Pot Roast Birria Tacos make for an easy school night meal
Using a Crock-Pot to cook the meat during the day speeds up the process
It’s about time for summer to come to an end and another school year to begin. Life is so full and jammed packed these days that families hardly have time to make good, hardy meals anymore, but I have a simple remedy for that — Mississippi Pot Roast Birria Tacos.
Yes, let’s start Crock-Pot season off with a bang! This one-pot wonder is so versatile and you can make a ton of hefty tacos with one small pot roast or used the leftovers for other meal ideas. You can make these on the stove, in your oven and even your grill. There are endless possibilities with this recipe.
This was my first attempt at making birria tacos, so it took me a few tries to get the shells to remain intact after dipping them in the consume to fry. You might want to try the flour shells first because they are easier to work with. I tried the corn ones and while they didn’t turn out too bad, I think next time I’ll use the flour shells instead of the corn tortillas.
Recipe
Mississippi Pot Roast Birria Tacos
Ingredients
For the pot roast
Small pot roast
1 bell pepper sliced
1 onion sliced
I pack of dry Lipton’s onion soup mix
1 pack of dry Ranch seasoning (I used Hidden Valley)
1 jar yellow banana peppers
1 tablespoon Italian seasoning
1 teaspoon black pepper
Seasoning salt to taste
1 tablespoon garlic powder
1 packet taco seasoning
Better Than Beef Bouillon
1 box beef broth (32 ounces)
For the au jus sauce
2 tablespoons Better Than Beef Bouillon Beef Base
2 or 3 tablespoons Worcestershire sauce
2 or 3 tablespoons A.1. sauce
water
For the tacos
Shredded cheese of your choice
Taco tortillas of your choice (I used corn tortillas, but flour might be easier)
Directions
In a Crock-Pot combine all ingredients for the pot roast.
In a 1/4 cup measuring cup, mix the beef bouillon base, Worcestershire sauce and A.1. sauce then fill the rest with water to get 1/4 cup total, stir and then add to the Crock-Pot.
Turn the Crock-Pot onto the low setting and cook for 8 to 12 hours.
When meat is done separate from the juices and shred it with a fork, keeping the juice for your consume dip.
Dip each tortilla into the consume and fry open face on one side while adding your choice of shredded cheese and then your blend of shredded meat and vegetables on one side. Then fold the other side over the meat and cheese combo. Flip to be sure each side gets a good golden brown crunch to it and repeat as necessary.
Serve using some consume sauce on the side.
I let my pot roast and veggies with seasonings cook overnight on low and the next morning, I was able to smash it to pieces with my fork. It was delicious and satisfying!
This time I followed my recipe for the Mississippi pot roast but in doing that I noticed that my birria tacos didn’t look orange after dipping them in the consume like the recipe photo showed. They were still pale yellow color they were. But that’s my only complaint about this recipe because the flavors were explosive!
Well, I’ve worked myself up into an appetite so let’s roll up our sleeves, wash our hands and get started creating our very own version of Mississippi Pot Roast Birria Tacos.
Reach Michelle Madden at Da Munchie Plug LLC on Facebook.
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