PATI'S MEXICAN TABLE

May 21, 2011 11:30 AM
Rabo de Mestiza: Poached Eggs in a Tomato and Poblano Rajas Sauce
POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: brunch , eggs , EP108 , food , fresco , mexican , onion , poached , poblano , queso , recipe , tomato
Print This Page | Print Recipe | COMMENTS (11)
RABO DE MESTIZA: POACHED EGGS IN A TOMATO AND POBLANO RAJAS SAUCE
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.

INGREDIENTS
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

TO PREPARE
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.

Comments

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.

Peter Flaherty | June 20, 2011 1:22 PM

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.

Rachel Duran | June 26, 2011 4:18 PM

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.

Angel

Angel | June 27, 2011 2:37 PM

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!

Pati Jinich replied to comment from Peter Flaherty | June 28, 2011 11:02 AM

Hi Angel, here is a link to my recipe for Rabo de Mestiza: http://patismexicantable.com/2011/05/poached-eggs-in-a-tomato-and-poblano-rajas-sauce.html
It makes a delicious brunch dish!

Pati Jinich replied to comment from Angel | June 28, 2011 2:56 PM

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
xxxxoooo

Eve | July 16, 2011 1:50 PM

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!

Pati Jinich replied to comment from Eve | July 20, 2011 1:56 PM

We just made your RABO DE MESTIZA: POACHED EGGS IN A TOMATO AND POBLANO RAJAS SAUCE
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.

Sid and Gerri | September 10, 2011 2:28 PM

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

Pati Jinich replied to comment from Sid and Gerri | September 14, 2011 2:17 PM

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.

Honey | June 21, 2012 9:25 AM

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!

Pati Jinich replied to comment from Honey | July 2, 2012 5:26 PM