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Rabo de Mestiza (Poached Eggs in Tomato Broth) Recipe

This Rabo de Mestiza is a dish that originated in the town of San Luis Potosi in the state of the same name. This authentic Mexican egg dish is hearty and very flavorful with noticeable spicy notes. The eggs are poached in a thick roasted tomato stock that contains strips of poblano chilies, onions, and minced garlic and accompanied by melted cheese. Recipe created by Chef Jeffrey Clark.

Servings: 2

Active time: 1 hour 10 minutes or 25 minutes for the easier version

Total time:

Rabo de Mestiza (Poached Eggs in Tomato Broth)

Ingredients

  • 1 Tbsp olive oil
  • 1/2 c sliced yellow onion (1/4-inch thick slices, separated)
  • 1 can (4 ounces) diced green chiles, drained
  • 2 c Rabo de Mestiza Tomato Sauce
  • 1/2 tsp granulated garlic
  • 12 small, thin slices mozzarella cheese
  • 2 tsp white vinegar or lemon juice
  • 1 tsp salt (optional)
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 2 Tbsp thinly sliced green onions
  • 6 (6-inch) flour and/or corn tortillas, heated
  • cooked Mexican-style chorizo (optional) to taste
  • diced avocado (optional) to taste
  • additional cheese (optional) to taste
  • crisp crumbled bacon (optional) to taste

Preparation

Rabo de Mestiza (Poached Eggs in Tomato Broth)

  1. Heat olive oil in large nonstick skillet or saucepan over medium heat until hot. Add onion and green chiles. Cook 3 to 4 minutes or until onions are crisp-tender, stirring frequently.
  2. Stir in Rabo de Mestiza Tomato Sauce and garlic. Bring to boil; reduce heat and simmer 5 minutes, stirring frequently. Ladle into two broiler-safe soup or pasta bowls. Arrange 6 cheese slices in circular pattern over salsa mixture in each bowl. Place under broiler 3 minutes or until cheese is melted.
  3. Meanwhile, half fill deep saucepan (1 quart) or sauté pan with water. Add 2 teaspoons white vinegar and 1 teaspoon salt, if desired. Bring to boil; reduce heat to simmer. Crack 2 eggs into small bowl (custard cup). Gently ease eggs into water holding cup as close to water as possible. Use spoon or spatula to push any shreds of egg white closer to yolk. Simmer 3 minutes; remove from heat with slotted spoon.
  4. Place a poached egg in center of each bowl of salsa. Sprinkle with green onions. Serve with tortillas and toppings, as desired.

Rabo de Mestiza Tomato Sauce (4 servings)

  • 3 fresh poblano chiles
  • 3 large ripe tomatoes
  • 3 Tbsp olive oil
  • 1 medium yellow onion, cut into 1/4-inch thick slices
  • 2 cloves garlic, minced
  • 1 1/2 c reduced-sodium, fat free chicken broth
  • 2 tsp fine sea salt
  • 1/2 tsp medium grind black pepper

Rabo de Mestiza Tomato Sauce (4 servings)

  1. Preheat oven broiler to high.
  2. Place poblano chiles on lightly oiled baking pan. Place pan about 2 inches from broiler. Broil 3 minutes, turning frequently, until skins are blackened. Remove chiles from pan; wrap in damp towel. Let stand 30 minutes to steam and cool. When cool, peel away charred skin; remove stems and seeds. Cut into 1/2-inch wide strips.
  3. Cut tomatoes in half and place cut-side-down on lightly oiled baking pan. Broil 15 minutes or until skin is blackened. Place in bowl of food processor; puree (do not remove skin).
  4. Meanwhile, heat 3 tablespoons olive oil in Dutch oven or large saucepan over medium heat until hot. Add onion, garlic and chile strips. Cook 5 minutes, covered, stirring frequently. Add pureed tomatoes. Bring to boil; reduce heat and simmer, uncovered, 30 minutes, stirring occasionally, to thicken sauce. Stir in broth and continue simmering, uncovered, 10 minutes. Add salt and pepper.
  5. Cool sauce. Place in food-safe container; cover and refrigerate up to three days.

Note

It is best to make the sauce at least 2 days ahead to allow the flavors of the sauce to develop. If your tomatoes are a pale red it would be advisable to add 3 tablespoons of tomato paste during the initial simmering to fortify the tomato flavors.

Notes

This recipe was tested for nutritional information using 4 ounces part-skim mozzarella cheese.

Variations

For a shortcut, use store-bought red salsa in place of the Rabo de Mestiza Tomato Sauce.

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Nutrition Facts

Serving Size (1/2 of recipe)
Total Servings 2

Amount Per Serving:

Nutrition Category Amount
Calories 595
Total Fat 25g (38% DV)
Saturated Fat 9g (45% DV)
Cholesterol 246mg (82% DV)
Sodium 2247mg (94% DV)
Total
Carbohydrate
64g (21% DV)
Protein 27g

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.