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Pati's Mexican Table : TV Recipes

Pati Jinich

Huevos Rabo de Mestiza: con Salsa de Jitomate y Rajas de Poblano
Serves 6 to 8

The sauce can be made ahead of time and the dish cooked right before you want to eat it.

2 lbs Roma tomatoes
1 garlic clove
2 bay leaves
3 tbsp corn or safflower oil
1/2 cup white onion, slivered or thinly sliced
3/4 lb poblano chiles, or about 3, charred, sweated, skinned, stemmed, seeded, cut into about 2″ slices (may soak in hot water with 2 tbsp brown sugar or piloncillo to tame heat)
1/4 tsp dried marjoram
1 tsp kosher or sea salt, more or less to taste
8 eggs
1 cup queso fresco, crumbled, my substitute for farmers or a mild feta
Corn tortillas or toast, optional

Place the tomatoes along with the garlic and bay leaves in a medium saucepan. Cover with water and bring to a boil over medium-high heat, simmer until thoroughly cooked, about 10 minutes. Place tomatoes, garlic and bay leaves in the blender and puree until smooth.

In a large, heavy bottomed pan set over medium heat, pour in the oil. Once hot, cook the onion, stirring now and then, until soft and translucent, about 4 to 5 minutes. Stir in the poblano rajas and let them cook for 1 or 2 minutes. Pour in the tomato sauce, sprinkle the marjoram, salt and pepper, and let it season and thicken for about 10 to 12 minutes. You can make this sauce ahead of time and refrigerate for up to 4 days.

When ready to make the eggs, reheat the sauce, then lower the heat to medium-low and add the eggs one by one. It is easier if you crack the eggs into a small bowl or cup and slide them into the sauce. Sprinkle a bit of salt on top of each egg and cover the pan with its lid. Let the eggs poach until cooked. I like the yolks, still runny, which takes like 4 to 5 minutes.

Serve on plates and sprinkle crumbled cheese on top. Have warm corn tortillas or toast on the side.


I tried printing out your recipe for poached eggs in tomatoe & rajas.
Site printed out the right side of my screen. Is there away to print the whole page?
Thank you.

Hi Peter, please print by using the print recipe button on the bottom of the page, it’s in orange! I think that should fix your problem!

Made two of your dishes this weekend, as I’m home a bit ill, but this makes me well. Pipits Stake and Avocado Sandwich, and the Poached eggs with Tomato Poland Rajas yum. Sent pictures of the dishes to my daughters. O I also made Pat erotic cookies in honor of the USA Gold Cup With Mexico. My husband is a WWII Proud Mexican of American Decent who served in the Pacific.

I was looking for the “Huevos Rancheros” recipe that I saw at one of the TV programs – this the week of June 5 through 12. that date Paty made the sauce and the Huevo Rancheros. I can’t find the recipe or program in the WEB page. Any help.

Hi Angel, here is a link to my recipe for Rabo de Mestiza:
It makes a delicious brunch dish!

Dear Pati,
Saw your program today and was thrilled to see such easy recipes that look luscious. Love to cook and am compiling a recipe book for grandchildren, so can’t wait to try these out first.
Thank you for sharing these great tasting and authentic dishes.
Believe it is in sharing and eating together that we build close relationships and loving memories. You should feel wonderful knowing that you are blessing many lives today and to come, Lord willing!
God richly bless,

Eve, I so agree with the sentiment you shared in your post. I truly believe in the power of food to connect people. It warms my heart tremendously to think that this show can have a positive impact on the life of another. Thank you so much for writing!

OMG the best ever. Better than any Huevo Rancheros we have had here or in Mexico. And your correct. You need to boil the tomatos until they are MUSHY. Keep giving us great dishes.

Muchas gracias! I am so glad you enjoyed this recipe so much!

I can’t take too much heat in the flavors of my cooking. Can I substitute something milder, maybe smokey, for the poblanos? I really want to try this dish for a different breakfast of poached eggs.

Hola Honey, The Poblano chile is a mild chile, and its flavor is so unique and beautiful its hard to substitute. If the heat is too much, I would recommend a technique to take it out of the Poblanos instead of substituting with a different chile. To do that, after you char, peel and clean the poblanos, soak it in hot water with 1 tbsp of brown sugar for 30 minutes. Then drain the liquid and use the poblanos accordingly. If you have anymore questions, just let me know!

We ( husband and I) watch your show every week night on PBS. We have it recorded too. We love your accent and your excitement with authentic foods of your country and recipes. You are a pleasure to watch for great mexican flavors and a good sence of humor.

I have made the chicken tinga, your salsa, avocado Pico, Chiplote mashed potatoes(one of my fav’s) and now I will use this red sauce to pour over on Salmon. I will keep any red sauce left over for the morning with eggs. Do you think putting this on fish will be to overwhelming? Thank you

Hola Patty,
So happy to hear you have tried so many recipes!!! I think the red sauce would be fabulous with fish. Add some baby potatoes too… And thank you so much for tuning in!

Hola Pati,

I was wondering if one can use a green chili if the poblano’s were not available? I very much want to try this. I always love looking for new and delicious ways to make breakfast. It’s something I love doing on the weekends with my husband. I’m married to a British man and he is big on flavors and hates “dry” foods.. These are full of flavor and most of all easy to make. I very much enjoy watching your show. I learn so much. I was raised in a Spanish family on a farm and learned how to make food on whatever we had in the kitchen, so it was not from any recipe book. But food was a big part of our family non the less and Sunday was our family time together and food was always the big part of our tradition. Your show brings back those recipes that I’ve forgotten over time. Thank you for what you do and for the passion you show in everything you make. :) Besos!

Hola Maria, Yes, you can substitute another green chile, though poblano gives it the best flavor. I hope you make this for your husband. Let me know what you two think…

Hi Pati! Just wanted to let you know what a fan my husband and I are!We live on the border,in El Paso (I can see the Mexican Flag in Ciudad Juarez from my living room window). I love to cook, although I have never been a fan of breakfast–until now! This is one of my favorite dishes of all time! I would like to share how I have tweeked it, I hope you dont mind! The first time I made this, I didnt have any fresh tomatoes on hand so I used a large can of crushed. I sauted the garlic & bay leaves w/ onion & Then added the crushed tomatoes. I love poblanos so I double the amount, and if there is no marjoram on hand, I use plenty of Mexican oregano. A friend od mine raises ducks ad every time she brings me some, I poach them in this sauce. I highly recommend that you try duck eggs in this! At dinner time I serve a butter grilled bolillo or talera roll alongside. THANK YOU THANK YOU THANK YOU for hosting this AUTHENTIC Mexican cooking show! Usted es una estrella brilliante! (I hope that was the proper wording–you get the picture!)

Hey Kiersten,
Thank you! I love your take and I have never tried it with duck eggs… you are making me think here. Have a great weekend!

Pati: Me encanta esta receta. El sabor de la salsa es fabuloso. Y lo mejor es que la prepare en un abrir cerrar de ojos.
Muy agradecida.

Que gusto me da Juanita!

As always, dear Pati, thank you for another delicious recipe. It’s close to my absolute favorite huevos rancheros. Next time I’m adding a jalapeno for a bit more heat, a bit of oregano and either Tabasco or El Tapito. I served it with hash browns. Yummy.

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