GIVEAWAY CLOSED Looking for a simple and healthy way to make dinner a snap? Then say hello to Molli Cooking Sauces now available at all Haggen stores. Enter to win a free bottle of all three Molli Sauce varieties February 15-18 on Instagram (details below).
Each Molli Cooking Sauce pays tribute to a different region in Mexico. Choose from:
- Veracruz – a blend of ripened tomatoes, morita chiles and green olives
- Mexico City – a zesty combination of arbol chiles and tomatillos
- Morelos – a unique mix of smoky chipotle with both tomatoes and tomatillos
All Molli Cooking Sauces are free of gluten, sugar, and artificial preservatives and ingredients. Simply add to your protein of choice and simmer.
How to enter the giveaway:
- Follow @haggenfood and @mollisauces on Instagram.
- Tag a friend in the comments of the Molli Sauce giveaway post Friday, February 15 through Monday, February 18 at midnight. 1 tag = 1 entry
- A randomly selected winner will be chosen on Tuesday, February 19. Winner will receive three bottles of Molli Sauces including Mexico City, Morelos and Veracruz.
Roasted Beef Tacos with Cotija Cheese & Almonds
Recipe from Molli Sauces
Roasted Beef Tacos with Cotija Cheese & Almonds
Prep time
Cook time
Total time
Author: Molli Sauces
Serves: 4
Ingredients
- 3 medium beets, scrubbed
- 6 Tbsp Molli Mexico City cooking sauce
- ½ cup cotija cheese, grated
- ½ cup slivered almonds
- ½ Tbsp brown sugar
- ½ 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!
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