Roasted Beet tacos with cotija cheese and almonds
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Hearty roasted beet tacos for the perfect meatless Monday meal.
Course:
Appetizer, Main Course
Cuisine:
Mexican
Servings: 4 people
Ingredients
- 3 medium beets scrubbed
- 6 tbsp Molli Mexico City cooking sauce
- 1/2 cup Cotija cheese grated
- 1/2 cup Slivered almonds
- 1/2 tbsp brown sugar
- 1/2 tsp salt
- 8 medium fresh basil leaves
- 8 corn tortillas
Instructions
-
Preheat the oven to 375 degrees Fahrenheit. Wrap each of the beets tightly in tinfoil and place them on a cookie tray.
-
Roast until tender all the way through, about 60 minutes. Remove the beets from the oven and let them cool for 10 minutes.
-
Meanwhile, mix Molli Mexico City cooking sauce, salt and brown sugar in a small cup.
-
Unwrap the beets and remove the peels - they should slide off easily. Cut the beets into small cubes and place them in a glass bowl.
-
Add Mexico City mixture to bowl and stir.
-
Let the beets marinate in the mixture for at least an hour before serving.
-
Heat corn tortillas over medium heat in a dry skillet until warm and soften.
-
Scoop a generous portion of marinated beets onto a tortilla. Top with a spoonful of cotija cheese, a spoonful of almonds, and two fresh basil leaves. Provecho!