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.

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

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.

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.