Tender, flavorful, and indulgent — these tacos are like a homemade version of birria tacos!
Ingredients (makes ~30 tacos):
- 4+ lbs Chuck roast (cooked Mississippi pot roast style)
- 1 au jus seasoning packet
- 1 ranch seasoning packet
- ¼ stick butter
- 1 jar pepperoncini
- Corn tortillas
- Shredded mozzarella cheese
Instructions:
- Cook Pot Roast: Follow your favorite Mississippi pot roast recipe in the crockpot (8–12 hours). Shred the meat after cooking.
- Prep Tortillas: Dip both sides of a corn tortilla in the meat juice/broth — this acts as the “oil.”
- Assemble Tacos: Place shredded meat on half of the tortilla, sprinkle with mozzarella, fold, and cook in a frying pan on medium heat. Flip until golden brown.
- Serve: Enjoy hot! Makes ~30 tacos.
💙 WW Points: ~5–6 pts per taco (depending on tortilla size and cheese amount)
Tip: Buy Chuck roast on sale to save money. The juice doubles as cooking fat, so no extra oil needed!
