Larry's All Natural Shrimp Tacos

Larry's All Natural Ranchero Shrimp Tacos

Ranchero Shrimp Tacos

Shrimp tacos are a wonderful alternative to fish tacos which are rapidly becoming one America's favorite Mexican dishes. Instead of spending your time making a sauce or salsa to go with these tasty treats, simply open a jar of Larry's All Natural Ranchero Sauce and use that instead. Made with fresh jalapeno and fresh cilantro, Larry's Ranchero's mild flavor allows the flavor of the seafood to shine through.

One 16 oz. jar of Larry's All Natural Ranchero Sauce
One pound of uncooked shrimp, thawed and shells removed.
1/2 teaspoon each salt and pepper
1/2 cup all purpose flour
2 tablespoons vegetable oil
16 soft corn tortillas or eight flour tortillas
2 cups shredded romaine lettuce or napa cabbage
1 cup sour cream
2 tablespoons fresh squeezed lime juice
1 lime cut into wedges for squeezing  

1. Heat one jar of Larry's All Natural Ranchero Sauce in a microwave or on the stove.
2. Season the shrimp with salt and pepper and dredge in the flour.
3. Heat the vegetable oil in a large skillet over medium high and saute the shrimp until cooked through, about three minutes.
4. Keep warm.
5. Warm the tortillas in a dry frying pan over medium heat on the stove.
6. Stir the lime juice into the sour cream to make a lime crema.
7. Fold two soft, warm tortillas together for each taco.
8. Fill the tacos with shrimp. spoon the Larry's All Natural Ranchero Sauce over that, sprinkle with the lettuce or cabbage, and drizzle the lime crema on top.
9. Serve with lime wedges and lots of napkins. 
Serves four.

Larry's All Natural Breakfast Burritos

All Natural Breakfast Burritos

Breakfast burritos are popular in restaurants everywhere. With Larry's All Natural Ranchero or Chipotle Sauce, you can make your own all-natural breakfast burritos at home any day you want.

1 16 oz. jar Larry's All Natural Ranchero or Chipotle Sauce
4 (10 inch) flour, whole wheat or gluten free tortillas
1 lb. chopped chorizo or pork breakfast sausage
4 eggs
1/2 pound grated mild cheddar or Cotija cheese.

1. Warm the jar of Larry's Sauce over medium heat.
2. Warm the tortillas in a large skillet on low heat until soft and pliable.
3. Brown the sausage in a skillet over medium heat until cooked through. Drain off any excess oil.
4. Scramble the eggs.
5. Make a breakfast burrito by laying a warm tortilla on a flat work surface. Spoon 1/4 cup Larry's Sauce over the tortilla. Add 1/4 of the sausage, 1/4 of the scrambled eggs and 1/4 of the grated cheese on the tortilla.
6. Fold the tortilla like an envelope and place it on a warm plate. Serve with a small dish filled with 1/4 cup Larry's Sauce for dipping. Make the rest of the burritos and serve. Serves four.

Look for more recipes at Larry's Website.

Beef Mole Tacos with Napa Cabbage Slaw

Beef Mole Tacos

Beef Mole Tacos with Napa Cabbage Slaw

Crunchy cabbage mixed with fresh pico de gallo and a touch of sweet/crunchy apple, pear or mango matches well with the rich beef mole for an awesome all-natural homemade taco. Choose soft or crispy corn tortillas, whatever suits your fancy.

1 tsp. vegetable oil
1 pound lean ground beef
1 16oz jar of Larry's All Natural Mole Sauce
1/2 teaspoon each salt and black pepper
2 cups finely sliced Napa cabbage
2 tblsp. minced fresh jalapeno or serrano pepper
2 tblsp. minced fresh cilantro
1/2 cup diced tomato
1/2 cup diced apple, pear or mango
8 to 10 crispy or soft corn tortillas
Juice of 1 lime

1. Heat the oil in a large skillet, add the ground beef and cook until no longer pink. About five minutes.
2. Add Larry's All Natural Mole Sauce, stir and simmer until bubbling, about ten minutes. Keep warm.
3. In a medium-sized bowl, mix the Napa cabbage, jalapeno pepper, cilantro, tomato, fruit and lime juice.
4. Warm the soft tortillas until pliable or use the crispy tortillas.
5. Spoon portions of beef mole into the tortillas, sprinkle the cabbage/pico mixture over that and dig in.
Serves 4.

See more of Larry's recipes at www.larryssouthwesternsauces.com
Buy Larry's Mole Sauce online at amazon.com or foodlyn.com

Beef and Bean Burritos

Beef and Bean Burritos

Beef and bean burritos are a popular dish in Tex-Mex restaurants across the USA. Today burritos are the second largest segment of fast casual dining in the US and extremely popular with college students. They are beefy, cheesy and oh so good. If you use good quality ingredients they can be a good healthy meal, too.

1 teaspoon vegetable oil
1/2 pound ground beef or turkey
1 15 oz jar of black or pinto beans
1 16 oz jar of Larry's Southwestern Ranchero or Chipotle Sauce
1 1/2 cups shredded Monterrey Jack of mild cheddar cheese
1/2 cup minced fresh jalapeno (optional)
1/2 cup minced fresh cilantro (optional)
4 large flour tortillas ▪ Place the vegetable oil in a large skillet and add the beef or turkey. Brown the meat until cooked through.

▪ Add the beans and 8 oz of Larry's Ranchero or Chipotle Sauce and cook over medium heat for five minutes, stirring often, until bubbly.
▪ Warm the tortillas in a large dry skillet. Place individual tortillas on a plate, spoon 1/4 of the meat and bean mixture in the middle of the tortilla. Cover with 1/4 of the cheese and a sprinkling of jalapeno and cilantro if desired.
▪ Fold the into firm pockets. Repeat.
▪ Heat the rest of the Larry's Sauce and serve as an extra dipping sauce for the burritos.

Serves four. 
Get more recipes at www.larryssouthwesternsauces.com

Chipotle Cheese Sliders

Chipotle Cheese Sliders

Chipotle Cheese Sliders are a great new way to add spice and flavor to cheeseburgers, an all-time favorite. All you do is mix a little of Larry's Chipotle Sauce into the meat mixture, then baste with more sauce while cooking and spoon a dollop on top when serving.

16 ounces lean ground beef or turkey
1/2 teaspoon each salt and pepper
1 16 oz. jar of Larry's Chipotle Sauce
4 slices Monterrey Jack or mild cheddar cheese
8 mini hamburger buns
Tomato slices and lettuce

1. Preheat a frying pan, broiler or outdoor grill.
2. Place the hamburger or turkey in a mixing bowl. Add salt and pepper and 1/3 jar of Larry's Chipotle Sauce. Blend well.
3. Form into small patties and cook 2 to 3 minutes on each side. Pour 1/3 jar of sauce into a small bowl and baste the burgers with it while cooking.
4. Add the cheese slices, cover and cook until the cheese is melted.
5. Warm the remaining chipotle sauce. Toast the buns and place the lettuce and tomato on the bottom slice of the bun.
 6. Place the hot chipotle cheeseburgers on the buns and spoon a dollop of sauce on top and serve.
7. Serves 4.

Get more recipes at Larry's Website.

Chicken Mole Meatballs Recipe

Chicken Mole Meatballs

Chicken mole meatballs are so delicious you will have a difficult time putting your fork down. They are also fantastic in a sub roll for a sandwich. Larry's Mole with a touch of cocoa and a little spice has a rich mysterious flavor that everyone will love. Larry's Mole Sauce is the only Mole sauce on the market that is Nut Free.

Chicken Mole Meatballs
1 pounds ground chicken or turkey
1 egg, whisked
1/2 cup bread crumbs, homemade if possible
1/2 teaspoon each salt and pepper or to taste
2 tblsp. vegetable or corn oil
1 16 oz. jar Larry's Mole Sauce

▪ In a medium sized bowl mix together the ground chicken, egg, bread crumbs, salt and pepper.
▪ Heat the oil over medium in a large skillet. Form meatballs no larger than a ping pong ball and add them to the pan.
▪ Cook them turning often until the meatballs are brown on all sides, about five to ten minutes.
▪ Pour Larry's Mole Sauce over the meatballs, turn the heat to medium low, cover and simmer for ten to 15 minutes.
▪ Serve with white rice and avocado. Serves four.

Food Editors: Please feel free to use with attribution.
Look for more recipes at Larry's Website.

 

Larry's Southwestern Sauces for Food Service in College Dining Halls

Larry's Southwestern Sauces for Food Service are now being served at SUNY Oswego, SUNY Oneonta, SUNY Poly/IT in Utica, and Union College in Schenectady.

Give your students a chance to enjoy delicious dishes made with Larry's Mole, Ranchero and Chipotle Sauces which are VEGAN, GLUTEN-FREE, NUT-FREE, NON-GMO VERIFIED AND MADE IN UPSTATE NEW YORK.

Call Larry at 518-852-9274 or e-mail at larry@larrysauces.com for details.

Recipe for Avocado Bean Dip

Avocado Bean Dip

Avocado Bean Dip

Make your Avocado Bean Dip with Larry's Southwestern Chipotle Sauce and you will never go back to using salsa again. Black beans simmered with Larry's Chipotle, sprinkled with grated cheese, fresh minced jalapenos and chopped tomato, drizzled with sour cream, dollops of chunky avocado, with tomatoes, cilantro and lemons on the side. 

1 15/16 oz can black beans, drained
1 16 oz jar Larry's Chipotle Sauce
1 cup grated Monterrey Jack or cheddar cheese
1/4 cup minced fresh jalapeno
1/4 cup finely chopped fresh tomato
2 avocados
3/4 cup sour cream
1/2 cup minced cilantro
2 fresh limes cut into wedges
Bag of tortilla chips

* Pour the beans and Larry's Chipotle into a small sauce pan and cook over medium heat until hot. Mash the beans and the sauce together to form a chunky paste. 
* Spread the bean paste out on a large platter or two. Top with the grated cheese, the jalapenos, and the tomato.
* Spoon the sour cream in dollops over that.
* Cut the avocados in half, remove the seeds, and scoop out small chunks and scatter around over the sour cream.
* Sprinkle the cilantro over everything and surround with the lime wedges.
* Drizzle the lime juice over everything an dig in with the tortilla chips.
Serves 4.  

Be sure to visit Larry's Southwestern Sauces for more recipes.
You can make this vegan, with our without the cheese and sour cream. Tastes just as good.

Slow Cooker Mole Beef Recipe

Slow Cooker Beef Mole

Slow Cooker Beef Mole

Slow Cooker Beef Mole is one of the most delicious recipes I have developed in a long time. I mixed the stewing beef with Larry's Southwestern Mole Sauce, set the slow cooker and went out. When I returned the house was filled with the most heady aroma of chocolate, chiles and beef. And the taste was just as nice. In this case I made a side order of yellow zucchini squash and white rice.
Another plus for the recipe is that you can make beef mole tacos with any leftovers. But if you want leftovers, you might want to double the recipe.

REMINDER: Larry's Mole is the only NUT-FREE mole sauce you can buy. It is also gluten-free, NON-GMO verified, and VEGAN in the jar.

2 pounds stewing beef, cut into one inch cubes
1/2 teaspoon each salt and black pepper
1 16 oz jar of Larry's Southwestern Mole Sauce 
1 cup white of brown rice
Water to cover by one inch
1 teaspoon vegetable cooking oil
2 cups chopped yellow zucchini squash

1. Season the beef  with the salt and pepper. Place it in the slow cooker.
2. Pour one jar of Larry's Southwestern Mole Sauce over the beef and stir to blend.
3. Cover the slow cooker and set it to cook for 6 or more hours. 
4. Make the rice according to package instructions.
5. Saute the squash in the oil over medium heat until just cooked. 
6. Spoon the beef mole, the rice and squash onto plates and serve.

Serves 4. 

More of Larry's recipes are available at his Website.
Buy Larry's Southwestern Sauces ONLINE at amazon.com or foodlyn.com or at Whole Foods Markets in Northern California.

Veggie Bean Enchiladas Recipe

Veggie Bean Enchildas

Veggie Bean Enchiladas with Larry's Ranchero Sauce are a delicious vegetarian alternative to meat-filled enchiladas. Use black or pinto beans and cheese (vegan if you like) and you have a good protein source. As the garden season changes, you can add any of your favorite vegetables to this easy-to-prepare lunch or dinner.
1 cup finely chopped zucchini
1 cup fresh or thawed corn kernels
1 cup black or pinto beans, rinsed and drained
1 16 oz. jar of Larry's Ranchero Sauce
2 cups shredded Monterrey Jack, mild cheddar or Mexican cheese
8 corn or whole grain tortillas
1/2 cup minced fresh jalapeno, scallions or onion

• Preheat the oven to 350'
• Place the zucchini, corn and beans in a medium saucepan. Add 1/2 cup Larry's Ranchero Sauce and cook over medium low heat until the vegetables are cooked, about five minutes.
• Heat the corn tortillas in a dry skillet until pliable, cover and keep warm.
• Add 1 cup of the cheese to the veggie bean mixture and stir to blend.
• Fill the corn tortillas with veggie/bean/cheese mixture, roll and place in a casserole dish.
• Spoon the remaining Larry's Ranchero Sauce over the enchiladas, sprinkle with cheese and bake in the oven for 20 to 25 minutes until the cheese is bubbling.
• Sprinkle with the minced jalapeno and serve with an avocado slice and dollop of sour cream.

Serves 4.
More recipes at www.larryssouthwesternsauces.com
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