TACO TUESDAY GIVEAWAY! We are celebrating the launch of our new line of Taqueria Hot Sauces. This calls for our first ever giveaway! One lucky taco lover will win one of each of our new Taqueria Hot Sauces, plus a Mexican comal to give the proper toasty finish to your tortillas. To enter:
• Follow @mollisauces
• Comment your favorite taco & tag TWO taco lovers
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Winner will be announced on Tuesday (7/24) at 6pm CST. Good luck!!
USA only. Winner will be randomly selected. This giveaway is not affiliated with Instagram in any way.
¡Cuánto daría por unos taquitos de canasta!
Estos tacos tienen la peculiaridad de que se calientan a vapor con lo cual son muy suaves; normalmente hay de frijoles, papa, chicharrón prensado y requesón. Siempre están en la calle y los identificas porque están dentro de una canasta enorme. Estos son de Puebla del mercado independencia 🇲🇽 😭🤤🌮
That #tacotuesday feeling when you ordered a giant taco from @loscolibris.ca at @eatassembly via @foodora_ca 🌮💕
Thanks to everyone who came out for the 1000 giant free tacos yesterday! ☺️
Who wants to make these (vegan!) ENCHILADAS😍!! Here’s the recipes from ohsheglows!! -> 2 cups peeled and chopped (1/2-inch dice) sweet potato
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 medium red onion, diced (2 to 2 1/2 cups)
3 large garlic cloves, minced
1 cup jarred roasted red pepper, drained and chopped
1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
2 cups baby spinach, roughly chopped
1 (14-ounce) can black beans (about 1 1/2 cups), drained and rinsed
2 1/2 cups Homemade Enchilada Sauce (1 batch)
1 tablespoon fresh lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon fine sea salt, or to taste
5 to 6 medium/large soft tortilla wraps
Prepare the Homemade Enchilada Sauce
Lightly grease a large rectangular baking dish. Set aside.
Add the chopped sweet potato into a medium pot of water and bring to a boil. Reduce heat and simmer for 9 to 15 minutes, uncovered, until fork tender. Drain and set aside. You can also steam the potatoes until tender, instead of boiling.
In a large skillet, stir together the oil, onion, and garlic and sauté over medium heat for around 3 to 5 minutes until the onion softens. Season with a pinch of salt and pepper.
Preheat the oven to 350°F.
Add the chopped roasted peppers, sun-dried tomatoes, cooked/drained sweet potato, spinach, and black beans. Cook for 3 to 5 minutes over medium-high heat, until the spinach is wilted.
Stir in 1/4 cup plus 2 tablespoons of homemade enchilada sauce, followed by the lime juice, chili powder, cumin, and salt. Adjust seasonings to taste, if desired.
Add 3/4 cup of Enchilada Sauce onto the bottom of your casserole dish and spread it out evenly.
Scoop 3/4 cup of the sweet potato and black bean filling onto each tortilla. Roll up the tortilla and place it, seam side down, in the casserole dish. Repeat for the rest. If you have any leftover filling, you can spread it on top of the tortillas. Bake the enchiladas, uncovered, at 350⁰F for 20 to 25 minutes, until the sauce is a deep red colour and the enchiladas are heated through! #veganfoodieclub