These Mississippi Pot Roast Tacos use leftover Mississippi Pot Roast that’s been pan-fried till crispy and topped with pepperoncini-flavored sour cream, cotija cheese, green onions, and lime, all on a crunchy corn tortilla.
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We're suckers for anything on, in, or served with a tortilla – beef quesadillas, pork enchiladas, or chicken fajita soup – it's a vehicle that when on a menu you know it's going to be delicious.
Served on a crispy corn tortilla, we first had Mississippi Pot Roast Tacos at a local taco festival. It was the first time we’d ever heard of them. It was the first time we’d ever heard of Mississippi Pot Roast, for that matter. The deep, buttery, and tangy flavors stood out to us, as did the zingy pepperoncini topping, a memorable taco experience we’ve longed to create since our first encounter.
Why You’ll Love This Mississippi Pot Roast Taco Recipe
- It's made with real ingredients: While you can use freshly made pot roast, our version uses leftovers from our Mississippi Pot Roast recipe and is made without seasoning packets using whole ingredients like fresh herbs, buttermilk, and beef stock.
- It's flavorful: Pan-fried until crispy bits form, this delicious taco meat is then layered on a crispy tortilla shell and topped with even more pepperoncini, green onions, cotija cheese, and a splash of lime juice.
- It uses leftovers: For the tacos, the meat is from our Mississippi Pot Roast recipe – a tender, juicy, and comforting roast made with traditional elements like pepperoncini and butter, all tossed in a Dutch oven and slow-cooked in the oven.
If you love Mexican-inspired cuisine, you have to try our Grilled Carne Asada Steak Quesadillas, Mexican-inspired Crispy Chicken Wings, or Street Corn 3 Ways.
Ingredient List
- Mississippi Pot Roast: use our recipe for a package-free Mississippi pot roast.
- Tortillas: corn tortillas add great flavor and are a traditional taco shell, but flour tortillas also work well if preferred.
- Cotija cheese: a salty, crumbly cheese perfect for topping the tacos. Feta cheese is also a great choice of Cotija cheese is not available.
- Sour cream: or creme fraiche, if available, is used to make a spicy cream sauce for the top of the tacos.
- Limes: use fresh limes for brightness and to balance the sweetness and heat.
- Green onions: used for garnish to add a pop of color and give the tacos a subtle onion flavor.
- Pepperoncini: a medium-heat pepper that’s pickled, providing a hot and sour flavor. It complements the ranch flavorings in the pot roast.
- Pepperoncini brine: the main flavor in the spicy crema topping for the tacos.
- Salt and pepper: kosher or sea salt and freshly ground pepper.
See the recipe card for full information on ingredients and quantities.
Recipe Steps: How to Make Mississippi Pot Roast Tacos
1. Make a spicy crema.
Combine sour cream, pepperoncini brine, salt, and pepper in a bowl and set aside.
2. Brown the beef.
Heat a skillet over medium-high. Spread the beef in an even layer in the pan and cook for 8-10 minutes, stirring occasionally until the beef is hot and slightly crisp on the edges. Transfer the beef to a bowl and set aside.
3. Warm the tortillas.
Return the skillet to medium heat and drizzle with olive oil. Arrange 1-3 tortillas (depending on skillet size) and cook for 1-2 minutes per side until they get a few brown spots. Set the tortillas on a plate and repeat with remaining shells.
4. Assemble the Tacos.
Place a tortilla on a plate and drizzle with the spicy crema. Top with a large spoonful of the Mississippi pot roast beef and pepperoncini rings. Finish with a sprinkling of Cotija cheese and green onions. Serve with a lime wedge on the side.
Chef's Tips
Make the beef crispy: While these tacos are delicious when the meat is simply reheated on a skillet, giving it the time for the edges to get crispy really enhances and flavor and texture of the tacos.
Serving variations: aside from tacos, use this recipe as a template for making Mississippi pot roast nachos, or fry the tacos after assembling to make quesadillas.
Make Ahead, Storage, and Freezing
Make ahead: You can make the tacos ahead of time and store them for later use by assembling them as instructed, then folding them in half, pressing them down to flatten them out, then wrap tightly in foil or freezer-safe container with parchment between each taco.
To reheat, remove from the fridge or freezer and bring them to room temperature before frying on medium heat until crisp on the outside, and hot on the inside.
Storage: Store leftovers in the fridge for 3-4 days and reheat in the skillet, adding broth if needed to prevent drying.
Recipe FAQs
Toppings that pair well with Mississippi pot roast tacos include shredded lettuce, diced tomatoes, shredded cheese (cheddar, pepper jack), pickled onions, cilantro, or guacamole. You can also drizzle with ranch dressing or hot sauce for extra flavor.
Mississippi pot roast tacos are mildly spicy, but you can adjust the heat with more or fewer pepperoncini or by adding jalapeños and hot sauce.
Yes, we often add celery and carrots to the soup for additional vegetables and nutrition, however, jalapeno peppers, fennel, sweet potatoes, and zucchini make nice addtions.
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Recipe Card
Mississippi Pot Roast Tacos
Ingredients
Spicy Crema
- ½ cup sour cream or Mexican crema
- 3 tablespoon pepperoncini brine
- pinch salt
- pinch pepper
Tacos
- 4 tablespoon olive oil
- 3 cups Mississippi pot roast shredded
- 8 small tortillas corn or flour
- ½ cup cotija cheese crumbled or feta cheese
- 2 green onions thinly sliced
- 1 lime cut into wedges
Instructions
- In a small bowl combine sour cream, pepperoncini brine, salt, and pepper. Place in the fridge until serving.
- Heat a skillet over medium-high. Spread the beef in an even layer in the pan and cook for 8-10 minutes, stirring occasionally until the beef is hot and slightly crisp on the edges. Transfer the beef to a bowl and set aside.
- Return the skillet to medium heat and drizzle with olive oil. Arrange 1-3 tortillas (depending on skillet size) and cook for 1-2 minutes per side until they get a few brown spots and are slightly crisp. Begin assembling the tacos while cooking remaining tortillas.
- Place a tortilla on a plate and drizzle with the spicy crema. Top with a large spoonful of the Mississippi pot roast beef and pepperoncini rings. Finish with a sprinkling of Cotija cheese and green onions. Serve with a lime wedge on the side.
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