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Huevos en rabo de mestiza
Eggs in poblano tomato broth
Huevos en rabo de mestiza: eggs poached in poblano and tomato broth, from San Luis Potosí
Families in San Luis Potosí and across central Mexico make this for a slow weekend breakfast or almuerzo: strips of charred poblano chilli simmered in a loose tomato broth, eggs poached right in the pan, and cubes of fresh cheese softening on top, with warm corn tortillas to mop it up. The name, "the mestiza's petticoat hem", is said to come from the ragged strips of chilli. The common mistake is cooking the sauce too thick: it should stay brothy, almost like a soup, or the eggs scorch before they set. Some queso fresco is made with animal rennet; for a vegetarian dish choose one made with microbial rennet, or use paneer. Cook the yolks until firm for pregnant people, young children, older or vulnerable people. Chef's tip: sweat the poblano strips in the oil before the tomato goes in, so their smoky flavour seasons the whole broth.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 3 poblano chillieslarge
- 1 ⅓ lb ripe tomatoes
- 1 white onionhalf roughly chopped, half thinly sliced
- 2 cloves garlic
- 1 ¼ cups gluten-free vegetable stockhot
- 2 tbsp sunflower oil
- ¾ tsp salt
- 8 eggs
- 4 oz queso frescovegetarian (microbial rennet), cut into cubes
- 12 corn tortillaswarmed
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Fresh ingredients (5)
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Method
0/7 doneStep 1: Char 3 poblano chillies directly over a gas flame or under a very hot grill, turning, until blackened all over, about 8 minutes. Seal in a bowl under a plate for 10 minutes.
8 minStep 2: Rub off the skins, pull out stems and seeds, and cut the flesh into 1 cm strips.
Step 3: Blend 1 ⅓ lb ripe tomatoes, the chopped half of 1 white onion and 2 cloves garlic with 1 ¼ cups gluten-free vegetable stock until completely smooth.
Step 4: Heat 2 tbsp sunflower oil in a wide, deep frying pan over a medium heat. Fry the sliced onion and the poblano strips for 5 minutes, until the onion is soft and translucent.
5 minStep 5: Pour in the tomato mixture (it will spit), add ¾ tsp salt and simmer for 8–10 minutes, until it turns a deeper red and loses its raw taste but is still brothy. Add a splash of water if it thickens.
10 minStep 6: Make 8 hollows in the sauce and crack in 8 eggs. Cover and cook over a low heat for 5–7 minutes, until the whites are completely set and the yolks done to your liking.
7 minStep 7: Scatter 4 oz queso fresco over the top, cover for 1 minute to warm it, and serve in shallow bowls with hot 12 corn tortillas.
1 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 14 g
- Carbs
- 14 g
- Fat
- 16 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does huevos en rabo de mestiza take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of white onion?
- 2 shallots per onion.
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