Ranchero Black Bean Chili – Brown three quarters pound of ground beef, turkey or pork, in a medium saucepan. Drain one 15-ounce can of black beans and add to the browned meat. Pour one jar of Larry’s Ranchero Sauce into the saucepan and cook over medium heat for 10 to 15 minutes. Serve with sour cream, grated cheese and tortilla chips. Serves two to four.
Chipotle Nachos – Spread a layer of white or yellow corn tortilla chips on a microwave-ready serving plate. Spoon Larry’s Chipotle Sauce over the chips, cover with grated cheddar or Monterey jack cheese, place in the microwave for one minute or until the cheese melts. Serves two to four.
Southwestern Chicken Mole – Warm one jar of Larry’s Southwestern Mole Sauce in a pan over medium heat. Place one pound of chicken thigh or breast meat in a roasting pan. Pour the Mole Sauce over the meat, cover and bake in the oven at 350’ for 35 minutes. Serve with rice or corn tortillas. Serves two to four.
Chipotle Chicken Enchiladas – Warm one jar of Larry’s Chipotle Sauce over medium heat. Dip eight fresh corn tortillas in the sauce to slightly soften. Shred meat from a roasted chicken, spread portions on the tortillas and sprinkle with cheddar or Monterey jack cheese. Roll the enchiladas and place them in a roasting pan. Pour the remaining Chipotle Sauce over the enchiladas, sprinkle with more cheese and bake at 350’ for 30 minutes. Serves two to four.
Huevos Rancheros – Heat one jar of Larry’s Ranchero Sauce in a saucepan or microwave. Warm four to six corn tortillas in a heavy skillet or griddle over medium heat for 15 to 20 seconds on each side. Fry two eggs per person. To serve, place two tortillas overlapping on a plate, top with the eggs, cover with warmed Ranchero Sauce and sprinkle with grated cheddar or Monterey jack cheese. Serves two to four.
Chicken Tacos with Ranchero Sauce – Shred the meat from a quarter to a half of a baked chicken. Mince fine one half small sweet onion. Warm eight corn tortillas in a large heavy skillet or microwave. Warm the contents of one jar of Larry’s Ranchero Sauce. Make the tacos by placing a portion of chicken on each taco, top with a sprinkling of fresh onion, spoon Larry’s Sauce over the contents and serve. Serves two to four.
Seafood in Ranchero Sauce – Heat one jar of Larry’s Ranchero Sauce in a wide saucepan. Add one pound of peeled shrimp, scallops, tilapia or a combination. Cover and simmer over medium-low heat for ten to fifteen minutes, or until the seafood is cooked through. Serve with brown or white rice and a small wedge of fresh lime. Serves two to four.
Chipotle Chicken Chili – Brown one half pound of ground chicken/turkey in a tablespoon of vegetable oil in a medium saucepan. Pour one 16 oz. jar of Larry’s Southwestern Chipotle Sauce into the saucepan and cook over medium heat for 10 to 15 minutes. Serve with tortilla chips and grated cheese. Serves tow to four.
Southwest Meatball Sandwiches – Albondigas is the Spanish word for meatballs. Think of these sandwiches as the Southwestern version of an Italian meatball sandwich you can find at deli’s. Place one half to three quarters pound of homemade or store-bought meatballs in a large deep pan and cook over medium heat until cooked through. Pour one 16 oz. jar of either Larry’s Ranchero or Larry’s Chipotle Sauce over the meatballs. Cover and simmer on medium low for 15 minutes. Slice open your favorite hard rolls, place two or three meatballs in each, spoon a little more sauce over the meatballs and sprinkle with grated cheddar or Monterey jack cheese. Serves 2 to 4.
Chipotle Nachos – Spread a layer of white or yellow corn tortillas chips on a heavy, microwave- ready serving plate. Spoon Larry’s Chipotle Sauce over the chips, sprinkle with grated cheddar or Monterey Jack cheese, place in the microwave for one minute or until the cheese melts. Serves two to four.
Made with healthy, all-natural ingredients, Larry’s Southwestern Sauces will bring the flavors of the Mexico and the Southwest to your table.
