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.

Chipotle Cheeseburgers

Chipotle Cheeseburgers

Just in time for summer cookout season, Chipotle Cheeseburgers are here to give you something new to serve for summer. All you do is mix a little of Larry's Chipotle Sauce into the meat mixture, then baste with more sauce while cooking and plop 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
4 hamburger buns
Tomato slices and lettuce

1. Preheat the charcoal or gas 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 1/4 pound 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. 
Larry's Southwestern Chipotle Sauce is available in fine food markets in New York, New England and New Jersey and online at amazon.com and abesmarket.com. 

Ranchero Rib Steak on the Grill

Rib steak, with or without the bone, is my favorite cut of beef steak. It is tender, it is juicy and it cooks great on the gas or charcoal grill outside. Steak is huge in the Southwest and popular in Mexico for special occasions. A good rib steak tastes even better when it is basted with Larry's Southwestern Ranchero Sauce while it is sizzling on the grill. Here's the recipe.

2 rib steaks, about 1 1/2 inches thick, about one pound each

1 tablespoon olive oil or vegetable oil

1 tablespoon chili powder

1 teaspoon each Kosher salt and fresh ground black pepper

1 16 oz. jar Larry's Southwestern Ranchero Sauce

1. Bring the steaks out of the refrigerator one hour before you plan to cook them. Bringing the steaks to room temperature helps them cook more evenly.

2. Rub the steaks with the oil and season them with the salt, pepper and chili powder. 

3. Bring your grill up to medium high heat. 

4. Pour the jar of Larry's Southwestern Ranchero Sauce into a small saucepan and bring to just below a boil. You could heat the sauce in the microwave, also.  

5. Place the steaks on the hot grill and cook for two minutes. Baste the steak with Ranchero Sauce and turn them over.

6. Baste them again with sauce and let cook for two more minutes. Turn again. 

7. Baste and turn one more time for a total cooking time of about 8 minutes for medium rare.

8. Remove the steaks from the grill, lightly cover with foil and let rest for 3 minutes.

9. Slice the steaks into one inch thick pieces, spoon more Ranchero Sauce over them and serve.

Serves 2 to 4.  

This recipe is the second in Larry's Southwestern Barbacoa Summer Cook Out Series. Look at previous posts for Tacos al Pastor and watch for the next post Mole Glazed Grilled Salmon.

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.

Mole Grilled Chicken Wings

Mole Grilled Chicken Wings is a tasty new southwestern way for you to serve wings at your next party. Mole is the blend of chocolate and chilies. Mix the mole sauce with vinegar to create a marinade for the wings before grilling. So good! Serve with Larry's Homemade Chunky Guacamole and tortilla chips and you have snacks ready to go.

3 pounds chicken wings
1 cup Larry's Southwestern Mole Sauce or your favorite mole sauce
1/4 cup cider vinegar
1/4 teaspoon each coarse salt and freshly ground black pepper

1. Place the wings in a large mixing bowl. Sprinkle on the salt and pepper and toss.
2. Add the mole sauce and the vinegar and toss to coat.
3. Cover and marinate for one hour at room temprature or up to overnight in the fridge.
4. Remove the wings from the marinade and grill or broil for ten minutes on each side until the wings are cooked through.
Serves 4 to 6.