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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Chipotle Beef Mac 'n Cheese

Chipotle Beef Macaroni and Cheese is a great fusion dish that combines several all-American favorites, mac and cheese, ground beef and the tangy flavor of Larry's Chipotle Sauce.

1/2 pound elbow macaroni
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups milk
2 cups grated cheese
1 teaspoon vegetable oil
1/2 pound ground beef, veal or turkey
1 cup Larry's Southwestern Chipotle Sauce
1 teaspoon each salt and pepper or to taste
Sprigs of fresh cilantro

1. Cook the macaroni by boiling it in a large pan of water until soft. Drain and reserve.
2. Melt the butter in a sauce pan and add the all-purpose flour. Stir to form a roux. Add the milk and cook to form a smooth sauce.
3. Add the grated cheese and stir to combine.
4. Fry the meat in the oil in a skillet until cooked through. Add Larry's Chipotle Sauce to the meat mixture and heat through.
5. Combine the macaroni, the cheese sauce, the meat and chipotle sauce mixure and stir to combine. Spoon portions into bowls and garnish with cilantro.
6. Serves 4 to 6.

Larry's Southwestern Chipotle Sauce is available in 16 oz jars for retail and gallon jugs for food service. For more recipes visit Larry's Website at www.larryssouthwesternsauces.com

Ranchero Steak with Jalapeno Succotash

Ranchero Steak

Grilled steak is huge in the Southwest and popular in Mexico where it is called carne asada. A good steak tastes even better when it is basted with Larry's Ranchero Sauce while it is sizzling on the grill.

Ranchero Steak
2 rib or strip steaks, one inch thick
1 tablespoon olive oil or vegetable oil
1 tablespoon chili powder
1 teaspoon each Kosher salt and freshly ground black pepper
1 cup Larry's Ranchero Sauce

1. Rub the steaks with the oil and season them with the salt, pepper and chili powder.
2. Heat the Larry's Ranchero Sauce.
3. Place the steaks on the hot grill, baste the steaks with ranchero sauce and cook to medium or medium rare.
4. Spoon the heated ranchero sauce over the steaks and serve. Serves 2 to 4.

Jalapeno Succotash
1 tablespoon butter
1/2 cup chopped red or green jalapeno pepper
2 cups corn kernels
2 cups cut green beans
1/4 cup water
Salt and pepper to taste

1. Melt the butter and saute the jalapeno in a medium sized saucepan for two to three minutes.
2. Add the corn, green beans and water. Cover and simmer on medium low until the vegetables are cooked, about five minutes.
3. Add the salt and pepper, stir and serve.

Larry's Ranchero Sauce is an all-natural Mexican cooking sauce created by cookbook author and chef Larry Sombke. Larry's Ranchero Sauce is vegan, gluten-free, non-gmo verified. Get more recipes at www.larryssouthwesternsauces.com

Larry's Ranchero Sauce and Goya Black Beans - A Delicious Match

A match made in Heaven; Larry's Southwestern Ranchero Sauce and Goya Black Beans. That is what I was serving at a recent demo at Mrs. Green's in Rye, NY. Larry's Southwestern Sauces are vegan and simmering them with Goya Black Beans, or any Goya bean for that matter, is a delicious food for vegans and anyone who likes good food.
Visit my website at www.larryssouthwesternsauces.com for more delicious recipes. Buen provecho!

Chicken Mole Tacos with Apple Radish Slaw

Chicken Mole Tacos with Apple Radish Slaw

Oaxaca is the home to the world's great mole sauces. Radishes are so popular in this southern Mexico state that they host a radish festival in December. The crunchy radishes do help soften the richness of the mole. Try this unusual combination and you will be happy you did.

1 tsp. vegetable oil
1/2 lbs. ground chicken
1 16 oz. jar Larry's Southwestern Mole Sauce
1/2 cup grated radish
1/2 cup grated tart apple
1 tsp. fresh lime or lemon juice
8 crunchy or soft corn tortillas

• Heat the oil in a skillet over medium heat, add the ground chicken and cook until the chicken is done.
  Add one jar of Larry's Southwestern Mole Sauce. Heat until bubbling.
  Mix the grated radish and grated apple with the lime juice.
  Spoon the chicken mole mixture into the tacos, add a spoonful of slaw and serve.
  Serves four to six.

Cheesy Chipotle Chicken Quesadillas

Cheesy Chipotle Chicken Quesadillas

Cheesy Chipotle Chicken Quesadillas

Quesadillas are grilled cheese-filled tortillas that are popular in the Southwest, in Mexico, and, well, everywhere. I like mine with Monterrey Jack cheese, a portion of shredded roast chicken and a good dollop of Larry's Chipotle Sauce for that smoky flavor.

1 16 oz. jar Larry's Southwestern Chipotle Sauce
1 cup grated Monterrey Jack or mild cheddar cheese
2 cups shredded roast chicken
8 eight-inch wheat, whole wheat or mixed grain tortillas
2 Tblsp. vegetable oil

▪ Warm the jar of Larry's Chipotle Sauce to medium hot.
▪ Place one tortilla on your work surface and cover with 1/4 cup cheese, 1/2 cup chicken and 1/4 cup Larry's Chipotle Sauce.
▪ Cover with another tortilla and press down lightly.
▪ Warm 1/2 tablespoon oil in a 12" or larger skillet over medium heat.
▪ Place one quasadilla in the pan and cook for three minutes. Flip the quesadilla and cook until the cheese melts.
▪ Remove the quesadilla to your work surface, cut into quarters and artfully place them on a serving plate.
▪ Spoon another quarter cup of warm Larry's Chipotle Sauce into a little serving cup or on the side of the plate. Make the rest of the quesadillas the same way and serve.
▪ Dip the quesadillas in the sauce and enjoy.
▪ Serves 4.

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

Larry's Southwestern Sauces featured in the first ever "Notable Neighbors" ad for Mrs. Green's Markets in Tarrytown, Rye, Briarcliff Manor, and Greenwich Village NY and West Windsor, NJ and Stamford, CT. That's me, Larry, on the left and Mrs. Green's Ira Samuels on the right at the grand reopening at the Tarrytown store.

Tacos al Pastor Recipe

Tacos al Pastor

Tacos al Pastor is the Mexican version of Greek gyros. Only it is made with pork, flavored with pineapple and served on corn tortillas. It is a very popular street food in Mexico City. Since not too many of us have a gyro spit, called a trompo in Mexico City, I've adapted it for the backyard bbq. I made a batch the other day marinating and basting the meat with Larry's Southwestern Ranchero Sauce and pineapple. Everyone in my family loved it.

2 lbs boneless country pork ribs or tenderloin
1 teaspoon each salt and freshly ground black pepper or to taste
1 16 oz. jar Larry's Southwestern Ranchero Sauce
1 16 oz. can crushed pineapple
16 soft corn tortillas
1 cup mined onion

1. Place the pork in a large mixing bowl and sprinkle with salt and pepper.
2. Mix the ranchero sauce with the pineapple and pour over the meat. Cover and marinate for two hours or overnight in the refrigerator.
3. Remove the meat from the marinade and cook on a gas grill or charcoal cooker (or in a broiler) over medium high heat, basting with the marinade until the meat is cooked through, about 8 to 10 minutes.
4. Meanwhile, heat the remaining ranchero pineapple marinade until bubbling and hot for about five minutes.
5. Remove the meat from the grill, chop into small pieces and keep warm.
6. Warm the tortillas on the grill, cover and keep warm.
7. Place a spoonful of meat on each soft corn tortilla, spoon the heated ranchero pineapple sauce over that, sprinkle the minced onion over that, fold the tortillas in half and serve. Serves 4.

Crock Pot Chipotle Chicken

Crock Pot Chipotle Chicken

Crock Pot Chipotle Chicken is an easy way for you to prepare a deeply delicious meal with a slightly smoky spiciness. I always use thighs, legs or wings for this dish because I think the breast tends to dry out in the slow cooker. Serve this all-natural treat with some brown or white rice and squash or corn for a great Mexican meal.

2 pounds boneless chicken thighs
1 teaspoon each salt and pepper
1 16oz. jar of Larry's Southwestern Chipotle Sauce

▪ Place the chicken thighs on a cutting board and season with the salt and pepper. Place them in a slow cooker.
▪ Pour Larry's Chipotle Sauce over the poultry and stir to blend well.
▪ Set the slow cooker to 4, 6 or 8 hours based on your schedule. Recipe will come out the same for any cooking time.
▪ When the poultry is cooked, make the rice and vegetables according to package instructions.
▪ Place a scoop of rice in a bowl, cover with the Chipotle Chicken and sauce, and scoop a serving of vegetables in on the side. Serves 4.

Cinco de Mayo

Happy Cinco de Mayo! I hope everyone is having a great day followed by some festivities tonight or over the weekend. If you are looking for recipes, take a look at the recipe section of this Website.

Mrs. Green's Now Carries Larry's Southwestern Sauces

Mrs. Green's Market in Tarrytown, NY is now carrying Larry's Southwestern Sauces. Larry and other local food producers will be offering samples at the store's grand re-opening from 7 to 9 p.m. on Thursday, April 21st. Drop by and say hi!  

Chipotle Chilaquilles

Chipotle Chilaquilles

Chilaquilles is a popular Mexican breakfast or brunch dish that is widely enjoyed in Texas and California. It is a great way to use up some day old corn tortilla chips because the chips are simmered in a spicy sauce, in this case Larry's Chipotle Sauce, and then topped with a fried egg and cheese. I always order chilaquilles when I am in Austin. One of my favorites.

One  16 oz. jar Larry's Chipotle Sauce
8 oz. corn tortillas chips
1 tsp. vegetable oil
4 - 8 fresh eggs
1 cup grated queso fresco or Monterrey Jack
1 cup mixed chipped avocado, jalapeno and red bell pepper

* Pour Larry's Chipotle Sauce into a two to three quart saucepan and heat over medium until the sauce is just lightly bubbling.
* Add the corn tortilla chips, lower the heat to medium low, cover and simmer for five minutes or until the chips are just beginning to soften but still have some crunch.
* Fry one or two eggs per person to sunny side up or over easy. Poached is good, too.
* Spoon equal portions of the chips/sauce mixture onto individual plates, top with the fried eggs, Sprinkle the cheese on top of that and adorn with the garnish.
Serves 4

More recipes are available at Larry's Website along with Where to Buy information.
Food Editors: Feel free to use this recipe with attribution.

Pork Chops with Mole Sauce, Yellow Rice and Veggies

The rich and spicy flavor of Larry's Southwestern Mole Sauce is a perfect match for the earthy goodness of pork chops. This recipe call for bone in pork chops because that's what I like. If you prefer the boneless loin pork chops, the result will be just as succulent.

4 pork chops
1 tsp. each salt and pepper
1 tblsp. vegetable oil
1 16 oz. jar Larry's Mole Sauce
2 cups water
1 cup white rice
 A pinch of saffron or 1 tsp. turmeric
(or use a packaged yellow rice mix)
3/4 cup cooked black beans, rinsed
2 cups chopped zucchini and red pepper blend or whatever vegetable mixture you like.

▪ Sprinkle salt and pepper over both sides of the pork chops.
▪ Heat a large skillet and add the vegetable oil and the pork chops. Cook over medium high heat for about six minutes, turning to cook both sides.
▪ Heat the Larry's Mole Sauce on top of the stove or in the microwave until hot and bubbling.
▪ Place the water, rice and saffron or turmeric to a saucepan. Bring to a boil, cover, turn the heat to low and cook for 15 minutes until the rice is cooked.
▪ Add the black beans to the rice and stir. Keep warm.
▪ Cook the vegetables.
▪ Place the cooked pork chop on a warm plate, add a scoop each of the rice and vegetables, spoon Larry's Mole Sauce over the pork and serve.

For a complete list of where you can buy Larry's Southwestern Sauces, visit Larry's Website.

Hawthorne Valley Store Serves Larry's Sauces in the Deli

Hawthorne Valley Farm Store in Columbia County, NY is now serving Larry's Southwestern Sauces for Food Service in their natural foods deli.
According to buyer Tristan O'Neil, "We like the fact that Larry’s Sauces are great-tasting, locally-produced, free of GMOs and preservatives, and a great addition to all sorts of recipes. Our deli uses Larry’s Sauces about once a week as marinades for chicken, glazes for pork, and in a variety of other Mexican food applications."
The store also cross promotes the 16 oz. jars of sauce that are on the store shelves. O'Neil adds, "When used by our deli, Larry’s Sauces are promoted on the menu posted above our hot bar.  We also will put a retail jar of whichever sauce is being featured by our deli above the hot bar."     

Chipotle Soup with Turkey Meatballs and Sweet Corn

Small turkey meatballs (albonidigas) simmering with white corn in a chipotle-rich sauce makes a warming lunch or a tasty first course for an evening meal. Serve with a squeeze of lime for acidity and a handful of crunchy tortilla chips and you have a simple delicious meal.

Chipotle Soup with Turkey Meatballs

For the soup:
1 16 oz jar Larry's Chipotle Sauce
2 cups chicken or turkey stock
1 cup fresh or frozen white corn kernels
2 tablespoons minced cilantro
1 lime cut into small wedges
Tortilla chips

For the turkey meatballs:
1 lbs. ground turkey
1/4 cup bread crumbs
1 egg
1 teaspoon chili powder
1/2 teaspoon each salt and pepper or to taste.

 1. Pour the jar of Larry's Chipotle Sauce and the chicken stock into a medium pot.
2. Add the corn kernels to the soup, cover and cook over medium heat for five to ten minutes.
3. Make the meatballs by mixing together the turkey, bread crumbs, egg, chili powder, salt and pepper. Form one inch round meatballs and drop them into the soup.
4. Cook over medium heat for ten to 15 minutes. Stir in the fresh cilantro and cook for one minute. 

Serves 4

Larry has more recipes at his website

Whole Foods Markets in Northern California Carry Larry's Sauces

• Whole Foods Markets throughout Northern California carry Larry's Southwestern Sauces including San Francisco, Berkeley, Oakland, San Jose, Fresno, Lafayette, Los Altos,
  Sacramento, Mill Valley, Capitola, Campbell, Santa Rosa, Folsom, Fremont, Los Gatos, Monterey, Novato, Napa, Palo Alto, Petaluma, San Ramon, Redwood City, Roseville, San Mateo, San Rafael, Cupertino, Walnut Creek, and Reno, Nevada.

Free shipping on Larry's Southwestern Sauces at foodlyn.com through Tuesday, March 8th.

Mexican Meatball Subs - Albondigas

Meatball Sub - Albondigas

Mexican meatball subs - albondigas - are the Tex-Mex south of the border version of America's popular Italian meatball sub. The secret ingredient is to mix Larry's Ranchero Sauce into the meat and then simmer the meatballs in more sauce. Top with a little bit of grated cheese and you have a savory sandwich packed with flavor. Healthy and all-natural, too.

For the Meatballs (albondigas):
1 pound ground meatloaf mix or hamburger
1/4 cup panko or homemade breadcrumbs
1/4 cup Larry's Ranchero Sauce, (save the rest of the 16 oz. jar to pour over the meatballs)
1 egg, beaten
Salt and pepper to taste
1 tablespoon vegetable oil
4 sub sandwich rolls
1 cup grated cheddar or Monterrey Jack cheese

1. Place the meatloaf mix, bread crumbs, ranchero sauce, beaten egg, salt and pepper in a mixing bowl. Blend the ingredients and then make 12 meatballs.
2. Place the vegetable oil in a large skillet and fry the meatballs over medium heat until browned and cooked through, about 10 minutes. Pour the remaining Larry's Ranchero Sauce over the meatballs, cover and simmer for ten minutes.
3. Place two to three meatballs on a sub roll, spoon on a little more sauce, sprinkle with the cheese and serve. 

Find more recipes for Larry's Southwestern Sauces at Larry's Website. 

Chicken Mole Tacos Add Rich Flavor to Taco Tuesday

Taco Tuesday

Chicken Mole Tacos Add Rich Flavor to Taco Tuesday

Chicken Mole Tacos are an easy and quick way add the earthy and rich flavor of mole sauce to roasted chicken. Larry's Southwestern Mole Sauce has just a hint of chocolate flavor but there are no nuts, making the chicken mole tacos good for the whole family. This recipe calls for using soft corn tortillas but you can use the crunchy ones if that is what your family likes. Both are good!

1 lb. roasted chicken, shredded
1 cup Larry's Mole Sauce
8 soft fresh corn tortillas
1 cup finely sliced Napa cabbage or romaine lettuce
1 cup shredded Cotija Mexican cheese or Monterrey Jack

Lime wedges

• Mix the shredded chicken and mole sauce in a small saucepan, cover and heat over medium low until heated through.
• Heat the corn tortillas in a dry pan until pliable and warm, Cover with a cloth napkin and keep warm.
• Fill the warm tortillas with a spoonful of chicken mole, sprinkle with the Napa cabbage or lettuce, top with cheese and cilantro and serve with lime wedges. to squeeze. Serves four. 

Vegetarian Black Bean Chili

Vegetarian Black Bean Chili

Vegetarian Black Bean Chili made with Larry's Southwestern Ranchero Sauce is a flavorful blend of vegetables, beans and sauce that everyone will enjoy. I invented my Ranchero Sauce when I was a chef in a vegetarian restaurant and this recipe for chili was always a favorite.

1 tablespoon vegetable oil
1 cup diced zucchini
1 cup fresh or frozen corn (thawed)
1 15 oz can black beans, rinsed and drained.
1 16 oz. jar Larry's Southwestern Ranchero Sauce

• Heat the oil in a medium saucepan and add the zucchini and corn. Cook for 2 minutes.
• Add the black beans and Larry's Ranchero Sauce. Bring the chili up to a boil, turn the heat to low, cover the pan and cook for 15 minutes.
• Serve with cornbread or tortilla chips.
• Serves 4.