Mississippi Pot Roast Tacos
This is a perfect marriage between Mexican and Mississippian cuisine!
Equipment
- 1 earthenware dish (or crock pot or oven-friendly dish)
Ingredients
- 40 oz chuck roast
- 4 white bell peppers (or pepperoncini peppers)
- 2 cubes jelly red wine-based beef bouillon (or au jus gravy)
- 2 onions (medium size)
- 2 tbsp butter
- 12 tortillas
- 1 tsp salt
- 1 tsp pepper
- 2 tsp garlic powder
- 1 tsp dill
- 2 tsp parsley
- 10 oz mild cheddar (grated)
Instructions
Preparing the Meat
- Combine the spices: salt, pepper, garlic powder, dill, and parsley. Rub the meat well, covering every side with, and place it into the dish.
- Peel some onion, cut it into quarters, and arrange around the beef. I had two pieces of meat, so I placed the onion in between them – if you’re dealing with two cuts, as well, make sure to cover both of them properly.
- Dilute gelatinous red wine-based beef bouillon with a splash of boiling water and pour over the meat.
- Add a half cup of water to the pot. (This is optional.)
- Top it with white bell peppers or pepperoncini peppers and butter.
- Cover the dish with a lid or aluminum foil, and it’s ready for slow cooking.
Slow Cooking
- Bring your oven to 300 °F (150 °C) and place the dish in. If you’re using a crockpot, set it on low.
- Slow-roast it for about 6 hours without opening the oven. It is cooked well when it’s easy to pull apart and has nicely reduced gravy.
Pulling Apart
- Use thongs to remove freshly cooked meat from the pot and place it on a large tray.
- Take two forks and pull the beef apart into tiny pieces, as shown in the photo. It should fall apart easily, and that’s a sign it is prepared properly.
- Extract some gravy to the bowl, and return the beef to the pot. Slightly stir it to submerge and leave it in the oven for additional 20 minutes, for the flavors and saltines to combine and even.
Preparing the Tortillas and Serving
- Take that gravy you saved and use it as a dipping for tortillas by submerging them completely.
- Bring your non-sticking pan to medium heat and crisp up wet tortillas from both sides. Sprinkle them generously with grated mild cheddar cheese (or any other you’re using) and let it melt a bit.
- Top it with the pulled-apart beef and fold it into a taco.
- Moreover, serve it with roasted paprika for additional taste. When it comes to wine, this dish goes wonderfully with Syrah and Cabernet Franc, so cheers!
Nutrition
Serving: 6peopleCalories: 769kcalCarbohydrates: 35gProtein: 53gFat: 46gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 188mgSodium: 1323mgPotassium: 810mgFiber: 3gSugar: 4gVitamin A: 621IUVitamin C: 3mgCalcium: 466mgIron: 6mg