Rabo de Mestiza: Poached Eggs in a Tomato and Poblano Rajas Sauce

Rabo de Mestiza: Poached Eggs in a Tomato and Poblano Rajas Sauce

Huevos Rabo de Mestiza: con Salsa de Jitomate y Rajas de Poblano
6 to 8 servings
Pati Jinich
Course: Breakfast
Cuisine: Mexican
Keyword: Brunch, corn tortillas, Eggs, onion, pati's mexican table, piloncillo, poblanos, queso fresco, Tomatoes
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Rabo de Mestiza: Poached Eggs in a Tomato and Poblano Rajas Sauce recipe from Pati's Mexican Table Season 1, Episode 8 “Mexican Brunch”


  • 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. Remove bay leaves and place tomatoes and garlic 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.
  • Note: The sauce can be made ahead of time and the dish cooked right before you want to eat it.

8 comments on “Rabo de Mestiza: Poached Eggs in a Tomato and Poblano Rajas Sauce

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  1. I absolutely love this dish. I needed to modify it because I was only cooking for two. My wife complemented me at least 4 times because it tasted so good.

  2. Mmm, this is great! I use my habanero flakes (I make by slowly roasting them over oak and mashing into small flakes). Perhaps for this reason I don’t understand why you hint at poblanos having any heat at all! Also used long thing slices of serrano instead of the poblano……a different taste I guess. Mmm, just thought, next time I’ll add a few poblanos for their wonderful flavor.

  3. This was pretty good. I think next time I’ll put the bay leaves in with the sauce to give it more flavor. I also might try to char the poblanos under the broiler to get a more charred skin than what I got on the comal. I might also cook the poblanos a little longer next time to get more flavor from them

  4. Hi Pati
    Love your show, your recipes, you and your family!
    Definitely like this recipe and have some roasted New Mexico chile I am going to use.
    Can you tell me, what makes this recipe different from Huevos Rancheros?

    1. Hi Marie! This sauce is very different from Huevos Rancheors…it has strips of roasted poblano chiles and it is very saucy and chunky and the eggs are poached. ​Hope you enjoy it!