Monday, October 17, 2016

Veggie Bean Enchildas Recipe

Veggie Bean Enchildas
Veggie Bean Enchiladas with Larry's Ranchero Sauce are a delicious vegetarian alternative to meat-filled enchiladas. Use black or pinto beans and cheese (vegan if you like) and you have a good protein source. As the garden season changes, you can add any of your favorite vegetables to this easy-to-prepare lunch or dinner.
1 cup finely chopped zucchini
1 cup fresh or thawed corn kernels
1 cup black or pinto beans, rinsed and drained
1 16 oz. jar of Larry's Ranchero Sauce
2 cups shredded Monterrey Jack, mild cheddar or Mexican cheese
8 corn or whole grain tortillas
1/2 cup minced fresh jalapeno, scallions or onion
  • Preheat the oven to 350'
  • Place the zucchini, corn and beans in a medium saucepan. Add 1/2 cup Larry's Ranchero Sauce and cook over medium low heat until the vegetables are cooked, about five minutes.
  • Heat the corn tortillas in a dry skillet until pliable, cover and keep warm.
  • Add 1 cup of the cheese to the veggie bean mixture and stir to blend.
  • Fill the corn tortillas with veggie/bean/cheese mixture, roll and place in a casserole dish.
  • Spoon the remaining Larry's Ranchero Sauce over the enchiladas, sprinkle with cheese and bake in the oven for 20 to 25 minutes until the cheese is bubbling.
  • Sprinkle with the minced jalapeno and serve with an avocado slice and dollop of sour cream.
Serves 4.
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Monday, September 26, 2016

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

Ranchero Steak with Jalapeno Succotash

Ranchero Steak

Grilled steak is huge in the Southwest and popular in Mexico where it is called carne asada. A good steak tastes even better when it is basted with Larry's Ranchero Sauce while it is sizzling on the grill.

Ranchero Steak
2 rib or strip steaks, one inch thick
1 tablespoon olive oil or vegetable oil
1 tablespoon chili powder
1 teaspoon each Kosher salt and freshly ground black pepper
1 cup Larry's Ranchero Sauce
  1. Rub the steaks with the oil and season them with the salt, pepper and chili powder.
  2. Heat the Larry's Ranchero Sauce.
  3. Place the steaks on the hot grill, baste the steaks with ranchero sauce and cook to medium or medium rare.
  4. Spoon the heated ranchero sauce over the steaks and serve. Serves 2 to 4.
Jalapeno Succotash
1 tablespoon butter
1/2 cup chopped red or green jalapeno pepper
2 cups corn kernels
2 cups cut green beans
1/4 cup water
Salt and pepper to taste
  1. Melt the butter and saute the jalapeno in a medium sized saucepan for two to three minutes.
  2. Add the corn, green beans and water. Cover and simmer on medium low until the vegetables are cooked, about five minutes.
  3. Add the salt and pepper, stir and serve.
Larry's Ranchero Sauce is an all-natural Mexican cooking sauce created by cookbook author and chef Larry Sombke. Larry's Ranchero Sauce is vegan, gluten-free, non-gmo verified. Get more recipes at

Thursday, September 15, 2016

Larry's Ranchero Sauce and Goya Black Beans - A Delicious Match

A match made in Heaven; Larry's Southwestern Ranchero Sauce and Goya Black Beans. That is what I was serving at a recent demo at Mrs. Green's in Rye, NY. Larry's Southwestern Sauces are vegan and simmering them with Goya Black Beans, or any Goya bean for that matter, is a delicious food for vegans and anyone who likes good food.
Visit my website at for more delicious recipes. Buen provecho!

Wednesday, July 6, 2016

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.

Friday, June 17, 2016

Cheesy Chipotle Chicken Quesadillas

Cheesy Chipotle Chicken Quesadillas
Cheesy Chipotle Chicken Quesadillas
Quesadillas are grilled cheese-filled tortillas that are popular in the Southwest, in Mexico, and, well, everywhere. I like mine with Monterrey Jack cheese, a portion of shredded roast chicken and a good dollop of Larry's Chipotle Sauce for that smoky flavor.
1 16 oz. jar Larry's Southwestern Chipotle Sauce
1 cup grated Monterrey Jack or mild cheddar cheese
2 cups shredded roast chicken
8 eight-inch wheat, whole wheat or mixed grain tortillas
2 Tblsp. vegetable oil
Warm the jar of Larry's Chipotle Sauce to medium hot.
Place one tortilla on your work surface and cover with 1/4 cup cheese, 1/2 cup chicken and 1/4 cup Larry's Chipotle Sauce.
Cover with another tortilla and press down lightly.
Warm 1/2 tablespoon oil in a 12" or larger skillet over medium heat.
Place one quasadilla in the pan and cook for three minutes. Flip the quesadilla and cook until the cheese melts.
Remove the quesadilla to your work surface, cut into quarters and artfully place them on a serving plate.
Spoon another quarter cup of warm Larry's Chipotle Sauce into a little serving cup or on the side of the plate. Make the rest of the quesadillas the same way and serve.
Dip the quesadillas in the sauce and enjoy.
Serves 4.

Food Editors: Please feel free to use this recipe an photo with attribution.

Friday, June 3, 2016

Larry's Southwestern Sauces featured in the first ever "Notable Neighbors" ad for Mrs. Green's Markets in Tarrytown, Rye, Briarcliff Manor, and Greenwich Village NY and West Windsor, NJ and Stamford, CT. That's me, Larry, on the left and Mrs. Green's Ira Samuels on the right at the grand reopening at the Tarrytown store.

Wednesday, May 25, 2016

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.

Tuesday, May 17, 2016

Crock Pot Chipotle Chicken

Crock Pot Chipotle Chicken
Crock Pot Chipotle Chicken is an easy way for you to prepare a deeply delicious meal with a slightly smoky spiciness. I always use thighs, legs or wings for this dish because I think the breast tends to dry out in the slow cooker. Serve this all-natural treat with some brown or white rice and squash or corn for a great Mexican meal.
2 pounds boneless chicken thighs
1 teaspoon each salt and pepper
1 16oz. jar of Larry's Southwestern Chipotle Sauce
Place the chicken thighs on a cutting board and season with the salt and pepper. Place them in a slow cooker.
Pour Larry's Chipotle Sauce over the poultry and stir to blend well.
Set the slow cooker to 4, 6 or 8 hours based on your schedule. Recipe will come out the same for any cooking time.
When the poultry is cooked, make the rice and vegetables according to package instructions.
Place a scoop of rice in a bowl, cover with the Chipotle Chicken and sauce, and scoop a serving of vegetables in on the side. Serves 4.

Thursday, May 5, 2016

Cinco de Mayo

Happy Cinco de Mayo! I hope everyone is having a great day followed by some festivities tonight or over the weekend. If you are looking for recipes, take a look at the recipe section of this Website.