Rabo de Mestiza (Poached Eggs in Tomato Broth) Recipe

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)

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.