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.

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.

Cheesy Chipotle Chicken Burritos

Chipotle Chicken Burritos

Cheesy Chipotle Chicken Burritos are a great casual dish you can make at home. Your homemade burritos will taste a lot better than the burritos you get in your local Tex-Mex restaurant because Larry's Chipotle Sauce is made with fresh all-natural ingredients, is gluten-free, NON-GMO Project Verified and contains no preservatives or additives. Buen provecho!

24 oz. skinless, boneless chicken thighs or breast meat or 24 oz rotisserie chicken already cooked.
1 cup brown rice.
1 15 oz jar of black or pinto beans
1 16 oz jar of Larry's Southwestern Chipotle Sauce
1 cup shredded Monterrey Jack of mild cheddar cheese
1 cup shredded lettuce
4 large flour tortillas

• Poach the chicken pieces in water over medium heat until cooked through. Cool and shred. If you are using rotisserie chicken, shred and keep warm.
• Cook the rice according to package instructions and keep warm.
• Warm the beans in a small saucepan or microwave.
• Warm Larry's Chipotle Sauce in a small saucepan or microwave.
• Warm the tortillas in a large dry skillet. For each burrito spoon 1/4 of the chicken, 1/4 cup brown rice, 1/4 cup beans, 1/4 cup Larry's Chipotle Sauce, 1/4 cup cheese and 1/4 cup of the lettuce on the tortilla.
• Fold the tortillas and mixture to form a burrito.
• Serve with more warm Larry's Chipotle Sauce on the side. Serves 4.

Look for more recipes on Larry's Website.

How to Make Huevos Rancheros

See how easy it is to make huevos rancheros with Larry's All-Natural Ranchero Sauce

Slow Cooker Chicken Mole

Larry's Sauces was thrilled to discover that the Carolina Sauce Company recommended Larry's Mole Sauce as a delicious and easy way to make Crock Pot Chicken Mole. 

Chicken Mole is an easy crock pot recipe made with one 16 oz. jar of Larry's Mole Sauce, 4 med. chicken breasts and a 1/2 cup of water.

Where to buy Larry's Mole Sauce

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