Ranchero Beef Enchiladas and Fiesta Salad

Ranchero Beef Enchiladas

Ranchero Beef Enchiladas and Fiesta Salad is an easy recipe using Larry's Ranchero Sauce. Everyone will enjoy these deliciously healthy enchiladas served with this refreshing and colorful side salad that rounds out this Southwest favorite.

For the Ranchero Beef Enchiladas
1 teaspoon vegetable oil
1 pound lean ground beef
1 16 oz. jar Larry's Southwestern Ranchero Sauce
12 corn tortillas (not crunchy)
3 cups shredded cheese (Monterrey Jack, mild cheddar or a combination)
1/4 cup minced fresh cilantro for garnish

For the Fiesta Salad
1 cup diced avocado
Freshly squeezed juice from 1 lime
1 cup frozen or fresh corn cooked and cooled
1 cup drained and rinsed black beans
1 cup diced tomato
1/2 cup minced red onion
 1/4 cup minced fresh jalapeno or green pepper
2 tablespoons vegetable oil
1/4 teaspoon each salt and pepper or to taste  

1. Make the Fiesta Salad by combining all the ingredients in a bowl, stirring gently to blend well.
2. To make the enchiladas, fry the ground beef in the oil in a large skillet over medium heat for five minutes or until cooked through.
3. Add half of the Larry's Ranchero Sauce and cook for five minutes until hot and bubbling.
4. Warm the tortillas by wrapping them in a clean towel and heating them in the microwave for 1 minute.
5. Preheat the oven to 350'
6. Make the enchiladas by spooning equal portions of the meat mixture on each warm tortillas, sprinkle a tablespoon of cheese on each, roll them up and place them in a 10 x 14 baking dish.
7. Pour the rest of the Ranchero Sauce over the enchiladas and top with the remaining cheese.
8. Bake for 30 minutes or until the enchiladas are heated through and the cheese is melted.
9. Serve the enchiladas on a plate with a scoop of the Fiesta Salad. 
Serves 4.
Find more of Larry's recipes and where to purchase Larry's Sauces at his Website.

Food Editors: Please feel free to use this recipe and photo with attribution.

Cheesy Chipotle Chicken Burritos

Chipotle Chicken Burritos

Cheesy Chipotle Chicken Burritos are a great casual dish you can make at home. Your homemade burritos will taste a lot better than the burritos you get in your local Tex-Mex restaurant because Larry's Chipotle Sauce is made with fresh all-natural ingredients, is gluten-free, NON-GMO Project Verified and contains no preservatives or additives. Buen provecho!

24 oz. skinless, boneless chicken thighs or breast meat or 24 oz rotisserie chicken already cooked.
1 cup brown rice.
1 15 oz jar of black or pinto beans
1 16 oz jar of Larry's Southwestern Chipotle Sauce
1 cup shredded Monterrey Jack of mild cheddar cheese
1 cup shredded lettuce
4 large flour tortillas

• Poach the chicken pieces in water over medium heat until cooked through. Cool and shred. If you are using rotisserie chicken, shred and keep warm.
• Cook the rice according to package instructions and keep warm.
• Warm the beans in a small saucepan or microwave.
• Warm Larry's Chipotle Sauce in a small saucepan or microwave.
• Warm the tortillas in a large dry skillet. For each burrito spoon 1/4 of the chicken, 1/4 cup brown rice, 1/4 cup beans, 1/4 cup Larry's Chipotle Sauce, 1/4 cup cheese and 1/4 cup of the lettuce on the tortilla.
• Fold the tortillas and mixture to form a burrito.
• Serve with more warm Larry's Chipotle Sauce on the side. Serves 4.

Look for more recipes on Larry's Website.

How to Make Huevos Rancheros

See how easy it is to make huevos rancheros with Larry's All-Natural Ranchero Sauce

Slow Cooker Chicken Mole

Larry's Sauces was thrilled to discover that the Carolina Sauce Company recommended Larry's Mole Sauce as a delicious and easy way to make Crock Pot Chicken Mole. 

Chicken Mole is an easy crock pot recipe made with one 16 oz. jar of Larry's Mole Sauce, 4 med. chicken breasts and a 1/2 cup of water.

Where to buy Larry's Mole Sauce

Larry's Ranchero Shrimp Tacos

Ranchero Shrimp Tacos an easy fish taco recipe

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 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 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 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 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.

You can buy Larry's Ranchero Sauce online at www.foodlyn.com

Larry's Chicken Mole Sloppy Joe with Jalapeno Cole Slaw

Easy Sloppy Joe Recipe made with Larry's Mole Sauce

Larry's Chicken Mole Sloppy Joe with Jalapeno Cole Slaw is a slightly spicy alternative to boring regular sloppy Joe sandwiches. This dish is very easy to make because you use already roasted chicken and bagged cole slaw from the grocery store.

1 lb roasted chicken chopped or shredded
1 16 oz. jar Larry's Southwestern Mole Sauce
4 to 6 hamburger buns
1 lb bagged fresh cole slaw from the produce section
1 cup mayo
1 tablespoon freshly squeezed lime juice
2 to 3 minced fresh jalapeno
salt and pepper to taste

1. Place the chopped or shredded chicken and Larry's Mole Sauce in a medium sauce pan.
2. Warm the mixture over medium heat, covered, for five minutes until it is hot.
3. Make the cole slaw by putting the cabbage mixture in a medium bowl, add the mayo, lime juice and minced jalapeno, salt and pepper. Stir to blend well.
4. Place a large scoop of chicken mole on a bun, top with a large scoop of cole slaw and serve.
5. Serves 3 to 6.

Check out more of Larry's recipes at his website.
Where to buy Larry's Sauces

Larry's Sauces Has New Distributor for Food Service

Purdy & Sons

Larry's Southwestern Sauces for Food Service are now distributed by Purdy and Sons in Sherburne, NY and are available for colleges, schools, restaurants and others kitchens in Upstate New York from Rochester, to Plattsburgh, to Albany, to Westchester and even New York City.

Larry's Ranchero, Chipotle and Mole Sauces in one gallon containers for food service are co-packed at Brooks Bottling in Oneonta, NY.

Larry's Sauces are now being served at SUNY Oneonta and SUNY Albany.

If you are looking to add all-natural, easy-to-use, delicious sauces made with fresh ingredients LOCALLY in New York, place an order next time you see Dan Purdy or contact Purdy's at sales@purdyfoods.com or contact Cathy Herman at cathy@larrysauces.com.   

Ranchero Breakfast Burritos

Larry's Ranchero Breakfast Burrito

Ranchero Breakfast Burritos

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

1 16 oz. jar Larry's Southwestern Ranchero 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 cheese

1. Warm the jar of Larry's Ranchero 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 Ranchero 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 Ranchero Sauce for dipping. Make the rest of the burritos and serve.

Huevos Rancheros

Use Larry's Ranchero Sauce to make breakfast burritos and huevos rancheros.   Where to buy Larry's Sauces

Chipotle Summer Vegetable Soup with Hominy

Chipotle Summer Vegetable Soup with Hominy

Chipotle summer vegetable soup with hominy is a great way to use all of those vegetables you just bought at the farmer's market and the roast chicken you bought at the grocery store. The addition of Larry's Chipotle Sauce brings a lot of flavor to this soup. I grew up eating hominy because my mother liked it but it is a common ingredient in the Mexican soup pozole. (If you leave the chicken out of this dish and use vegetable stock, you have a delicious vegetarian dish.)
1 tablespoon vegetable oil
1 cup diced carrots
1 cup diced zucchini
1 cup green beans, cut into half inch lengths
1 15/16 oz. can hominy, drained
1 16 oz. jar Larry's Chipotle Sauce
16 oz. chicken or vegetable stock or water
2 cups chopped roasted chicken
salt and pepper to taste
Tortilla chips, wedges of lime, sour cream

• Heat the oil over medium in a four quart pot. Add the vegetables and cook, stirring, for five minutes.
• Add the hominy, Larry's Chipotle Sauce, and stock.
• Cover, reduce the heat to low and simmer for 15 minutes.
• Add the chicken and cook for five minutes.
• Add salt and pepper if needed and serve with tortilla chips, a squeeze of fresh lime and a spoonful of sour cream in desired. Serves 4.

Larry's Southwestern Sauces at the Fancy Food Show Summer 2015

Kit and Gena at Summer Fancy Food 2015

Kit and Gena helping out at Larry's Southwestern Sauces booth at the Summer 2015 Fancy Food Show at the Javits Center in New York.

Great show!

Larry at the Summer Fancy Food Show in NYC

Larry's Southwestern Sauces will be at booth 4727 in the New York aisle at the Summer Fancy Food Show at the Javits Center in NYC on June 28, 29 and 30. Drop by my booth for some delicious samples.

On Sunday it will be Huevos Rancheros Brunch.

On Monday it will be Chicken Mole Monday.

On Tuesday, it will be Taquito Tuesday

Price Chopper Stores Carry Larry's Southwestern Sauces

Price Chopper Stores in Niskayuna, Colonie,
Slingerlands, Saratoga Springs, Clifton Park, Albany/Westgate, and East Greenbush all carry Larry's Southwestern Sauces.

Market Bistro in Latham does, too.

So does the new Market 32 store in Wilton.

Adams Fairacre Farms Poughkeepsie Demo

Mother and Daughter Speaking Italian

Food lovers at Adams Fairacre Farms in Poughkeepsie, NY

LOVE Larry's Southwestern Sauces.

Happy Family

She Likes Larry's Sauces

Larry's Sauces now in Brennans Markets in Wisconsin

Brennans Markets in Madison, Brookfield, Monroe and Oconomowoc, Wisconsin are now carrying Larry's Ranchero, Chipotle and Mole Sauces.

We at Larry's are proud to be a part of this family-owned locally-oriented group of stores in Southern Wisconsin.

Mole Grilled Salmon Barbacoa

Mole Grilled Salmon Barbacoa is a recipe for salmon steaks or fillets, marinated in Larry's Southwestern Mole Sauce and cooked on the backyard barbecue grill, either charcoal or gas or under the broiler. The slightly oily salmon matches really well with the dark rich Mole Sauce making this your go-to fish on the grill recipe.

4 six to eight oz. salmon fillets or steaks
1 teaspoon each salt and black pepper
1 16 oz. jar Larry's Southwestern Mole Sauce
1 tsp. each salt and pepper
2 tblsp vegetable oil

• Place the salmon in a shallow baking dish or pan. Season with the salt and pepper.
• Pour 1 cup of Larry's Southwestern Mole Sauce over the fish. Cover with foil and marinate in the refrigerator for 15 to 30 minutes.
• Prepare your barbecue grill or broiler for medium heat. Clean the grill and brush it with the vegetable oil. For the broiler, lay a sheet of foil on the broiler pan and brush with the vegetable oil.
• Place the salmon pieces on the grill or broiler pan and cook 3 to 5 minutes per side, basting with the marinade.
• Remove the salmon from the grill or broiler and plate. Heat the remaining mole sauce from the jar and serve on the side.
• Serves 4.

Larry's Sauces are Premiums on WAMC Fund Drive

Three packs of Larry's Southwestern Sauces will be premiums on the WAMC Fund Drive that starts on June 1st. I am not sure when they will be offered, but, tune in and support your all-natural public radio station.

I am also going to make and deliver a big vat of Vegan Ranchero Black Bean Chili for the volunteers to snack on on Monday. I will be using one of my new food service size gallon jugs to make the chili.   

Larry's Sauces Demo at Shoprite

I will be demoing Larry's Ranchero, Chipotle and Mole Sauces at ShopRite in Niskayuna, NY this Saturday, May 30th from 10 to 20. Drop by for a taste!

Ranchero Beans and Brown Rice

Ranchero Beans and Brown Rice

This easy-to-prepare vegetarian dish mixes Larry's Ranchero Sauce with pinto beans, brown rice, veggies and a little bit of cheese. This could easily be a vegan dish with the use of vegan cheese or no cheese at all.

1 cup brown rice
1 15 oz. can pinto beans, drained and rinsed.
1 16 oz. jar Larry's Ranchero Sauce
1 cup white or yellow sweet corn
1 cup diced zucchini
1 cup shredded mild cheddar cheese
1/2 cup minced jalapeno or long green chili pepper

* Cook the brown rice according the package instructions.
* Mix the pinto beans with the Ranchero Sauce and cook over medium heat for 10 to 15 minutes.
* Cook the corn and zucchini separately in a small amount of water. Drain and keep warm.
* Place a scoop of the cooked rice in the bottom of a serving bowl. Spoon the ranchero bean mixture over that. Sprinkle the cooked corn and zucchini over that and add the cheese on top.
* Sprinkle the minced jalapeno over the top and serve.
Serves four.

Larry's Southwestern Sauces now for Sale at The Carrot Barn

The Carrot Barn, Schoharie, NY

The Carrot Barn farm market and store in Schoharie, NY is now carrying Larry's Southwestern Ranchero, Chipotle and Mole Sauces. Old fashioned barn like store with a delicious cafe offering local products and produce grown right on the family farm in a lovely upstate NY valley. They grow the best carrots I have ever tasted.

Larry's Southwestern Sauces Featured in Times Union

Larry’s Southwestern Sauces goes Texas size

Posted on April 22, 2015 | By Larry Rulison

 

Larry Sombke with his sauces

Larry’s Southwestern Sauces, a line of Mexican cooking sauces made by local resident Larry Sombke, is now being made in one-gallon size, expanding the firm’s distribution options.

Larry’s sauces have been sold in 16 ounce  glass jars for retail for the past five years and are available on amazon.com and in grocery stores including Fairway Markets, ShopRite, Price Chopper, Adams, Guido’s and Honest Weight Food Coop. Larry’s Sauces are packed locally and Austin, Texas.

“We’re excited that restaurants, caterers, food trucks, schools, and other food service establishments in New York, New Jersey and New England are already using these all-natural, healthy cooking sauces to bring the rich flavors of Mexico and the American Southwest to their menus,” said Sombke.

Categories: Food, Retail

Larry's Southwestern Sauces Now Available for Food Service

        

For immediate release: April 22, 2015

Contact: Larry Sombke 518-852-9274

larry@larrysaucs.com

Larry’s Southwestern Sauces Launches Food Service Size of its All-Natural Chipotle, Ranchero, and Mole Mexican Cooking Sauces

Larry Southwestern Sauces today announced the launch of a one gallon food service size of its all-natural, artisanal Mexican cooking sauces available in three flavors:  Chipotle, Mole and Ranchero. 

Larry’s Sauces have been in 16 oz. recyclable glass jars for retail for the past five years and are available nationwide online at amazon.com and in select grocery stores including Fairway Markets, ShopRite, Price Chopper, Adams, Guido’s, Honest Weight Food Coop and more. Larry’s Sauces are packed in New York’s Hudson Valley and Austin, TX.

"We’re excited that restaurants, caterers, food trucks, schools, and other food service establishments in New York, New Jersey and New England are already using these all-natural, healthy cooking sauces to bring the rich flavors of Mexico and the American Southwest to their menus,” said Larry Sombke, a cook book author and former health food chef whose line of healthy, artisanal sauces were inspired by his travels to Oaxaca, Mexico, Texas and California.  

“My sauces are distinguished by their authentic flavors and the use of fresh jalapenos, onions, garlic and cilantro,” said Sombke. “The use of fresh ingredients truly makes a flavor difference,” Sombke added.

Larry’s Chipotle, Mole and Ranchero sauces are vegan, gluten-free, NON-GMO Project Verified, preservative-free and contain no tree or ground nuts.  

The new one-gallon for food service containers will be showcased at the Summer Fancy Food Show 2015 at New York City’s Jacob Javits Center, June 28, 29 and 30 at booth #4727 in the Taste New York aisle. 

Larry’s Southwestern Sauces provide essential Southwestern and Mexican flavors for a full range of menu items including vegetarian selections. Use Larry’s Sauces to prepare appetizers, soups, sandwiches and wraps, burgers and entrees.  (See below menu ideas) 

Larry's Southwestern Sauces for Food Service can be shipped anywhere in the USA and are distributed in New York by Hill & Markes. 

For recipes and more information about ordering Larry’s Sauces contact:  Catherine Herman 518-527-8215 or cathy@larrysauces.com 

Visit:   http://www.larrysauces.com

Food Service Menu Favorites Prepared with Larry’s Sauces:

Appetizers

Chipotle meatballs (beef, chicken, turkey)                     

Nachos                                                                     

Mexican Sliders

Queso dip

Mexican Pinwheels

Mini tacos

Soups and Chili

Tortilla soup

Chili

Vegetarian Chili

Pozole

Sandwiches and Wraps

Chipotle Meatball Subs

Pulled pork sandwiches with ranchero, chipotle or mole sauce

Mexican tortilla wraps

Chipotle Cheeseburgers

Entrees

Beef Tacos

Fish Tacos

Enchilada Bake or Mexican Lasagna

Chicken, Beef or Pork Mole

Huevos Rancheros

Chipotle Chicken

Mexican Pizza

Burritos

Enchiladas

Chipotle Cheeseburgers

Ranchero Steak

Mole Grilled Salmon

Vegetarian Favorites                                            

Ranchero Baked Beans                             Mexican Pizza

Vegetarian Chili                                           Mole Black Bean Tostadas

Bean Enchiladas and Burritos

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Cinco de Mayo Party Recipes

Preparing delicious, authentic-tasting Mexican food for your Cinco de Mayo Party does not have to be time consuming or complicated. Your guests will enjoy this crowd-pleasing menu of Fresh Pepper Jack Nachos, Mole Beef and Bean Burritos and Chipotle Chicken Flat Bread Pizzas. All of them can be prepared in 30-45 minutes. This fool proof menu leaves plenty of time to create a festive party atmosphere and mix up a pitcher of margaritas. Cinco de Mayo Party Menu Fresh Pepper Jack Nachos (10 minutes) This recipe makes two plates of nachos, enough for four to six people. 1 small jalapeno pepper, seeded and diced into tiny ¼ inch pieces 1 habanero pepper, seeded and diced into tiny ¼ inch pieces 8 oz. shredded Monterrey Jack cheese 1 jar Larrys Ranchero Sauce 1 10 oz. bag corn tortillas 1. On a microwave-safe dish arrange a layer of corn tortilla chips. 2. Spoon ½ jar of Larry's Ranchero Sauce over the chips. 3. Sprinkle with cheese and the habanero and jalapeno peppers 4. Microwave for one minute or until cheese is melted and bubbly. 5. Serve immediately. Chipotle Chicken Flatbread Pizza (15 minutes) 6 thin flat bread rounds, split open 8 oz. Colby cheese shredded 8 oz. Cheddar cheese shredded 1 16 oz. jar Larry's Chipotle Sauce 16 oz. roasted and shredded chicken breast ½ cup sliced fresh jalapeno peppers, seeded 1. Preheat oven to 350 degrees. 2. Arrange the flat bread rounds on foil-covered baking trays. 3. Spoon 2 tablespoons of Larry's Chipotle Sauce on each round. 4. Top with shredded chicken. 5. Sprinkle with shredded cheeses. 6. Garnish with jalapeno slices. 7. Bake for 8 minutes at 350 degrees or until cheese is melted and bubbling 8. Serve immediately Mole Beef and Black Bean Burritos (15 minutes) Recipe makes 12 burritos 1 pound lean ground beef 1 15 oz. can black beans rinsed and drained 1 16 oz. jar Larry's Mole Sauce 12 – 8-inch flour tortillas 12 oz. shredded Colby or Monterrey Jack cheese 1. In a large skillet over medium heat, brown ground beef and drain fat. 2. Add the black beans and half a jar of the mole sauce, stir to blend well. 3. Cook covered over medium low heat for five minutes. 4. Wrap the tortillas in a cloth towel or plastic wrap and warm in the microwave for approximately 30 seconds or until soft and pliable. 5. Spoon equal portions of the meat, bean and sauce mixture on individual tortillas. 6. Sprinkle half the cheese in equal portions over the burritos. 7. Fold sides and ends over filling, then roll them up. 8. Spoon the remaining heated mole over each and top with the remaining cheese. 9. Serve immediately