Roasted Beet tacos with cotija cheese and almonds
1 hr 10 mins
Hearty roasted beet tacos for the perfect meatless Monday meal.
Course: Appetizer, Main Course
Servings: 4 people
- 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
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!