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.

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.

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. 

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 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

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.

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 

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 

1. Heat the oil in a skillet over medium heat, add the ground chicken and cook until the chicken is done.
2. Add one jar of Larry's Southwestern Mole Sauce. Heat until bubbling.
3. Mix the grated radish and grated apple with the lime juice.
4. Spoon the chicken mole mixture into the tacos, add a dollop of the apple radish slaw and serve.
5. Serves 2 to 4.

Recipe for Larry's Chipotle Taco Sauce Tacos

Larry's Chipotle Taco Sauce Tacos are the natural alternative to those powdery packets of taco seasoning for making tacos at home for the whole family. Larry's Chipotle Taco Sauce is made with healthy all-natural ingredients and people like the spicy smoky flavor of chipotle.

1 teaspoon vegetable oil
1 pound lean ground turkey, beef or chicken
1 16 oz jar Larry's Chipotle Sauce
8 to 10 crunchy corn tortilla shells
1 cup finely shredded lettuce
1 cup shredded cheddar or Monterrey Jack cheese

1. Heat the vegetable oil in a large skillet, add the ground turkey and cook through.
2. Pour one 16 oz. jar of Larry's Chipotle Sauce over the turkey and cook for ten minutes, stirring often.
3. Fill the tacos shells with chipotle taco turkey sauce, sprinkle on the cheese and lettuce and serve. Serves 4.

Ranchero Fish Tacos Recipe

Fish tacos are rapidly becoming one America's favorite Mexican dishes. They also make a wonderful lunch or dinner. 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 which is allows the flavor of the seafood to shine through.

One 16 oz. jar of Larry's Ranchero Sauce 
One pound of tilapia, cod, mahi mahi or other firm-fleshed fish
12 soft corn tortillas or eight flour tortillas
1 1/2 cups shredded lettuce or napa cabbage
1 lime cut into wedges for squeezing

1. Heat one jar of Larry's Ranchero Sauce in a microwave or on the stove.
2. Cut the fish into one-inch chunks and broil until just cooked through, about five to seven minutes.
3. Warm the tortillas in a dry frying pan over medium heat on the stove.
4. Fill the tortillas with fish, spoon the Larry's Ranchero Sauce over the fish and sprinkle with the lettuce or cabbage.
Serve with lime wedges and lots of napkins. Serves four.

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

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.

Ranchero Beef Tacos

Dozens of moms and dads tell me they have switched over to using Larry's Southwestern Ranchero Sauce to make tacos for their kids rather than the packets of taco seasoning powder they had been using. They like the fact that Larry's Ranchero Sauce is made with healthy all-natural ingredients and that their kids like the the flavor. Rather than using ground beef for these tacos, you could easily substitute ground turkey or chicken to suit your family's taste buds.



Ranchero Beef Tacos
1 teaspoon vegetable oil
1 pound lean ground beef, turkey or chicken
1 16 oz jar Larry's Southwestern Ranchero Sauce or your favorite ranchero sauce
8 to 10 crunchy corn tortillas
1 cup finely shredded lettuce
1 cup shredded cheddar or Monterrey Jack cheese

1. Heat the vegetable oil in a large skillet, add the ground beef and cook through.
2. Pour one 16 oz. jar of Larry's Southwestern Ranchero Sauce or your favorite ranchero sauce over the meat and cook for ten minutes, stirring often.
3. Fill the tacos shells with ranchero meat sauce, sprinkle on the cheese and lettuce and serve.
Serves 4.

Larry’s Southwestern Sauces are all-natural Mexican cooking sauces to make chili, enchiladas, chicken mole, huevos rancheros, seafood, tacos or just to simmer your favorite meats in. Larry’s Sauces come in three flavors; Mole, Chipotle and Ranchero. All are made with fresh jalapeno and cilantro and a premium blend of herbs and spices.

Larry’s Southwestern Sauces are vegan, gluten-free, preservative-free and are made with no tree or ground nuts. Larry invented these sauces when he was a chef at a natural whole foods restaurant.

You can buy Larry’s Southwestern Sauces online at www.larryssouthwesternsauces.com

Mole Chicken Tacos Recipe

MOLE CHICKEN TACOS RECIPE

Chicken Mole is a popular and richly delicious Mexican stew served with warm corn tortillas. But there is no reason why you can't make quick and easy Mole Chicken Tacos using the same ingredients. This recipe calls for already-roasted chicken, minced onion and lettuce and a warm mole sauce. I prefer the best corn tortillas you can find, or if you prefer, you can use small wheat tortillas or the new tortillas made with a blend of whole wheat and corn.
Chicken Mole Tacos
1 16 oz jar Larry's Southwestern Mole Sauce or your favorite mole sauce
1 pound shredded or cubed baked or roasted chicken
12 corn or whole wheat tortillas
1 medium white or red onion finely chopped
3 cups finely shredded lettuce or green cabbage.
(Bagged undressed cole slaw works great)

1. Warm the jar of Larry's Southwestern Mole Sauce in a medium cooking pot.
2. Add the chicken and cook until thoroughly warmed.
3. Warm the tortillas in the microwave or on the stove top until just soft and pliable.
4. Fill each tortilla with a scoop of chicken mole, a sprinkle of onion and lettuce or cabbage and serve.
5. Each person gets 3 tacos.
Serves 4.

Larry’s Southwestern Sauces are all-natural Mexican cooking sauces to make chili, enchiladas, chicken mole, huevos rancheros, seafood, tacos or just to simmer your favorite meats in. Larry’s Sauces come in three flavors; Mole, Chipotle and Ranchero. All are made with fresh jalapeno and cilantro and a premium blend of herbs and spices.

Larry’s Southwestern Sauces are vegan and gluten-free, preservative-free and are made with no tree or ground nuts. Larry invented these sauces when he was a chef at a natural whole foods restaurant in the Midwest.

You can buy Larry’s Southwestern Sauces online at www.larryssouthwesternsauces.com