Monday, April 21, 2014

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.

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Wednesday, April 2, 2014

Slow Cooker Beef Mole

Slow Cooker Beef Mole
Slow Cooker Beef Mole is one of the most delicious recipes I have developed in a long time. I mixed the  stewing beef with Larry's Mole Sauce, set the slow cooker and went out. When I returned the house was filled with the most heady aroma of chocolate, chiles and beef. And the taste was just as nice. In this case I made a side order of yellow zucchini squash and white rice.
Another plus for the recipe is that you can make  beef mole tacos with any leftovers. But if you want leftovers, you might want to double the recipe.

2 pounds stewing beef, cut into one inch cubes
1/2 teaspoon each salt and black pepper
1 16 oz jar of Larry's Mole Sauce 
1 cup white of brown rice
Water to cover by one inch
1 teaspoon vegetable cooking oil
2 cups chopped yellow zucchini squash

  1. Season the beef  with the salt and pepper. Place it in the slow cooker.
  2. Pour one jar of Larry's Mole Sauce over the beef and stir to blend.
  3. Cover the slow cooker and set it to cook for 6 or more hours. 
  4. Make the rice according to package instructions.
  5. Saute the squash in the oil over medium heat until just cooked. 
  6. Spoon the beef mole, the rice and squash onto plates and serve.
Serves 4. 

More of Larry's recipes are available at his Website.
Buy Larry's Southwestern Sauces ONLINE at or

Thursday, March 20, 2014

Slow Cooker Chipotle Chicken

Slow Cooker 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.

Find more recipes at

Saturday, February 15, 2014

Migas Texican Omelette

Migas Texican Omelette

I first ate migas at a diner/restaurant in downtown Austin after a great night listening to country music at the Armadillo World Headquarters. Then again in Austin after a great night dancing at the Broken Spoke.
I use tortilla chips, fresh jalapeno or ancho peppers and Larry's Ranchero Sauce to make migas and I think they taste pretty good. 

1 tablespoon vegetable oil 
1 or 2 medium-sized fresh jalapeno
1 1/2 cups chunky crushed tortilla chips
1/2 cup Larry's Ranchero Sauce
4 eggs, stirred
1/2 cup grated cheddar, cotija or Monterrey Jack cheese
Salt and pepper to taste
2 tablespoons minced cilantro, as garnish
2 wedges lime

  1. Fry the minced jalapeno in the vegetable oil in a medium non-stick skillet.
  2. Add the tortilla chips and cook for two minutes over medium heat.
  3. Add the Larry's Ranchero Sauce and cook for one minute.
  4. Add the eggs and cook one minute.
  5. Add the cheese, salt and pepper and cook another minute, stirring until the eggs are scrambled. 
  6. Spoon on to two plates, sprinkle the cilantro over and serve with a wedge of lime. 
Serves 2.
Get more recipes at
Buy Larry's Ranchero Sauce online.  

Monday, February 3, 2014

Where to Buy Larry's Southwestern Sauces

Larry's Underwrites on WAMC/Northeast Public Radio
You can buy Larry's Ranchero, Chipotle and Mole Sauces at great markets in New England, New York and Northern New Jersey.
You can also buy them online.

You can find a fuller listing of stores here at Larry's Website.

Get Saucy!

Wednesday, January 29, 2014

Larry's Southwestern Sauces are VEGAN

2014 has been proclaimed The Year of the Vegan.

Larry's Ranchero, Mole and Chipotle Sauces are VEGAN.

Larry has VEGAN recipes at

Buy Larry's Southwestern Sauces at your favorite store in New York, New England and North Jersey or ONLINE at:

Abe's Market

Vegan Cuts

Sunday, January 26, 2014

Avocado Bean Dip

Avocado Bean Dip
Make your Avocado Bean Dip with Larry's Southwestern Chipotle Sauce and you will never go back to using salsa again. Black beans simmered with Larry's Chipotle, sprinkled with grated cheese, fresh minced jalapenos and chopped tomato, drizzled with sour cream, dollops of chunky avocado, with tomatoes, cilantro and lemons on the side. 

1 15/16 oz can black beans, drained
1 16 oz jar Larry's Chipotle Sauce
1 cup grated Monterrey Jack or cheddar cheese
1/4 cup minced fresh jalapeno
1/4 cup finely chopped fresh tomato
2 avocados
3/4 cup sour cream
1/2 cup minced cilantro
2 fresh limes cut into wedges
Bag of tortilla chips

* Pour the beans and Larry's Chipotle into a small sauce pan and cook over medium heat until hot. Mash the beans and the sauce together to form a chunky paste. 
* Spread the bean paste out on a large platter or two. Top with the grated cheese, the jalapenos, and the tomato.
* Spoon the sour cream in dollops over that.
* Cut the avocados in half, remove the seeds, and scoop out small chunks and scatter around over the sour cream.
* Sprinkle the cilantro over everything and surround with the lime wedges.
* Drizzle the lime juice over everything an dig in with the tortilla chips.
Serves 4.  

Be sure to visit Larry's Southwestern Sauces for more recipes.
You can make this vegan, with our without the cheese and sour cream. Tastes just as good.

Tuesday, January 14, 2014

Cheesy Super Bowl Dip

Cheesy Super Bowl Dip
Easy to make Cheesy Super Bowl Dip will give your sports fans something saucy to cheer about. All you need is a microwave oven, Larry's Southwestern Ranchero or Chipotle Sauce,  whipped cream cheese and your favorite chips.

1 16 oz jar Larry's Chipotle or Ranchero Sauce
8 oz whipped cream cheese
1 bag of tortilla chips
  1. Place Larry's Chipotle Sauce and whipped cream cheese in a microwave-safe serving bowl.
  2. Microwave for one minute, stir to blend well and microwave for another minute till hot.
  3. Serve with chips, lime wedges and a sprinkling of fresh minced jalapeno.
  4. Reheat if the dip cools down.
  5. Enjoy!

Monday, January 13, 2014

Larry's Southwestern Sauces is underwriting Food Friday and other programs now on WAMC, Northeastern Public Radio.

Your can buy Larry's Sauces at more than 150 great food stores in the WAMC listening area, from Burlington, VT to the suburbs of NYC and ONLINE at Abe's Market, VeganCuts and 

Tuesday, December 10, 2013

Chipotle Soup with Turkey Meatballs and White Corn

Chipotle Soup with Turkey Meatballs and White Corn
Chipotle Soup with Turkey Meatballs and White Corn
Small turkey meatballs (albonidigas) simmering with white corn in a chipotle-rich sauce makes a warming lunch or a tasty first course for an evening meal. Serve with a squeeze of lime for acidity and a handful of crunchy tortilla chips and you have a simple delicious meal.

For the soup:
1 16 oz jar Larry's Chipotle Sauce
2 cups chicken or turkey stock
1 cup fresh or frozen white corn kernels
2 tablespoons minced cilantro
1 lime cut into small wedges
Tortilla chips

For the turkey meatballs:
1/2 lbs ground turkey
1/4 cup bread crumbs
1 egg
1 teaspoon chili powder
1/2 teaspoon each salt and pepper or to taste
  1. Pour the jar of Larry's Chipotle Sauce and the chicken stock into a medium pot. Cover and cook over medium heat for five minutes.
  2. Add the corn kernels to the soup, cover and cook for five minutes.
  3. Make the meatballs by mixing together the turkey, bread crumbs, egg, chili powder, salt and pepper. Form one inch round meatballs and drop them into the soup.
  4. Cook over medium heat for ten minutes. Stir in the fresh cilantro and cook for one minute. Serves 4.
Larry has more recipes at his website