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

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.

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 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.

Larry's Easy Cheesy Enchilada Casserole

Enchilada Casserole

Larry's Easy Cheesy Enchilada Casserole is a dish of baked enchiladas without the hassle of rolling the fillings in corn tortillas. Think of it as Mexican lasagna. This is really easy, my kids love it and I predict it will become the new favorite casserole for pot luck suppers. I've used Larry's Ranchero Sauce in this recipe, but feel free to use Larry's Chipotle Sauce instead.

1 16 oz. jar Larry's Ranchero or Chipotle Sauce
6 to 8 soft corn tortillas
1 teaspoon vegetable oil
1/2 lb. ground beef, chicken or turkey
2 cups grated cheddar or Monterrey Jack cheese

1. Preheat the oven to 350'
2. Add the vegetable oil to a medium sized pot and brown the ground meat.
3. Add Larry's Ranchero or Chipotle Sauce to the pot and stir it into the browned meat.
4. In a two quart baking dish, place a spoonful of warm sauce mix on the bottom.
5. Place a corn tortilla on top of that. Sprinkle with cheese and more sauce and cover with another layer of tortilla.
6. Repeat with the layers of sauce mix, tortillas and cheese ending with sauce mix over all topped with cheese.
7. Bake in the oven for 30 minutes or until the casserole is hot and bubbly.

Serves 4 to 6

Larry's Ranchero Beef Tacos

Larry's Ranchero Beef Tacos

Larry's Ranchero Beef Tacos are the natural alternative to those powdery packets of taco seasoning for making tacos at home for the whole family. The Zagat Survey says beef tacos in soft corn tortillas are America's favorite tacos. Here's my version using Larry's all-natural, NON-GMO Ranchero Sauce.

1 teaspoon vegetable oil
1 pound lean ground beef
1 16 oz jar Larry's Ranchero Sauce
16 soft corn tortillas (feel free to use 8 crunchy shells if that is what your family likes)
1 cup finely shredded lettuce
1 cup shredded cheddar or Monterrey Jack cheese
1/2 cup finely minced fresh cilantro
8 lime wedges

• Heat the vegetable oil in a large skillet, add the ground beef, and cook through. 
• Drain off the excess fat if you prefer.
• Pour one 16 oz. jar of Larry's Ranchero Sauce over the meat and cook for five to ten minutes on medium heat, stirring often.
• Heat the soft corn tortillas in a dry non-stick skillet until warm and pliable. 
• Use two soft corn tortillas for each taco and fill the tacos shells with the ranchero meat mixture, sprinkle on the cheese, lettuce, and cilantro and serve. 
• Add a squeeze of lime juice to each taco. 
• Serves 4.

Southwestern Beef and Bean Burritos

Southwestern Beef and Bean Burrito

Southwestern beef and bean burritos are a popular dish at tons of Tex-Mex restaurants everywhere in the USA. Today burritos are the second largest segment of fast casual dining in the US. They are beefy, cheesy and oh so good. If you use good quality ingredients, they are good eating and can be a pretty good meal.

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

1. Place the vegetable oil in a large skillet and add the beef or turkey. Brown the meat unti lcooked through.
2. Add the beans and 8 oz of the Larry's Ranchero or Chipotle Sauce and cook over medium heat for five minutes, stirring often, until bubbly. 
3. 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.
4. Fold the into firm pockets. Repeat. 
5. Heat the rest of the Larry's Sauce and serve as an extra dipping sauce for the burritos. 

Serves four.  
 
Buy Larry's Ranchero or Chipotle Sauce at your favorite store or online at amazon.com or abesmarket.com

Mole Beef Tacos with Napa Cabbage Pico de Gallo

Mole Beef Tacos with Napa Cabbage Pico de Gallo

Mole Beef Tacos with Napa Cabbage Pico de Gallo
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 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 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.larryssouthwesternsacues.com
Buy Larry's Mole Sauce online at amazon.com or 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.