Is anyone familiar with huevos oaxaquenos?

Question

I've been trying to find a recipe similar to this, its like an egg soup with cheese and salsa in it, I ate it at a restaurant and now I want to make it also. It might be unique.

Oh baby! I'm writting this one down heh. Thanks Carmen and Susan, I'm going to try it and see if that comes close.

Answer 1

I found only two references to it on the net. One was from a Boston restaurant that described it as "scrambled eggs with pickled cactus and jalapenos." The other reference was from someone blog who mentioned having the dish in Mexico and described it as eggs in a "pulpy fresh tomato sauce with cheese.

Rick Bayless has a recipe for a Oaxacan Omelette with roasted tomatoes and green chiles in one of his cookbooks. The following recipe is adapted from his book.

First you make a roasted Poblano rajas:

8 oz fesh poblano chiles
3 Tbs vegetable of olive oil
1 sm. white onion, sliced 1/4 inch thick
2 garlic cloves, peeled and finely chopped
1/4 teaspoon dried oregano
1/8 tsp dried thym
1-1/2 lbs ripe tomatoes
1-1/4 Cups chicken broth
1/3 cup of chopped cilantro (or 1 dozen epazote leaves if you have them)
1 tsp salt

8 eggs
1/4 cup crumbled Mexican queso fresco

Roast the chiles directly over a gas flame or on a baking sheet 4 inches below a very hot broiler until blackened on all sides. Cover with kitchen towel for 5 minutes. Rub off the peel and pull out the stem and seed pod. Slice into strips.

In a medium skillet heat 1/2 Tbs oil over medium heat, add the onion and cook, stirring regularly, until brown but still crunchy. Add the garlic herbs (except the cilantro) and chiles, mix thoroughly and remove from heat.

Roast the tomatoes on a baking sheet just as you did the chiles until blackened on all sides. Cool, peel and reserve the juices. Coarsely puree in blender or food processor. Add to the chile mixture.

Set the pan with the tomato/chile mixture over medium-high heat and reduce the sauce to a thick mass. Stir in the broth. Taste and correct seasoning.

Add the cilantro reserving some for garnish.

The eggs:

Turn the oven on the lowest setting. Lightly beat the eggs with 1/4 cup water and 1/2 teaspoon of salt. Set a 7 or 8 inch non-stick pan over medium high heat. When hot add a tablespoon of oil then add 1/4 of the egg mixture. Stir every few seconds to create large curds. It should be creamy but will hold together. Turn the omlette into a large soup plate, deep dinner plate or pasta bowl. Put it in the oven while you finish the other omlettes.

When all four are done, ladle about 2/3 cup of the brothy tomato/chile sauce over the eggs an sprinkle with crumbled cheese and a cilantro.


I hope this meets your expectations.

Answer 2

There are a lot of recipes in Mexico that are specifically made in certain areas. If you know where exactly you had this recipe I have family who are from Oaxaca maybe they know how to make it. I sounds like a peasant dish my aunt makes a soup with vegetables, cheese, and meat that is to die for but there is no recipe for it she created it.

Answer 3

i think of you recommend (Amalie) Emmy Noether; Albert Einstein pronounced she replaced into the main influential female in arithmetic. Her theorem states that any differentiable symmetry of the action of a actual gadget has a corresponding conservation regulation.