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Preheat the oven to 375 degrees Fahrenheit. Wrap each of the beets tightly in tinfoil and place them on a cookie tray.
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Roast until tender all the way through, about 60 minutes. Remove the beets from the oven and let them cool for 10 minutes.
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Meanwhile, mix Molli Mexico City cooking sauce, salt and brown sugar in a small cup.
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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.
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Add Mexico City mixture to bowl and stir.
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Let the beets marinate in the mixture for at least an hour before serving.
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Heat corn tortillas over medium heat in a dry skillet until warm and soften.
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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!