Huevos en Rabo de Mestiza (Poached Eggs in Tomato-Chile Sauce)
Anaheim’s are very popular in Southwestern US Cuisine. Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
1/3 cup oil
2 medium onions, thinly sliced
2 pounds, canned whole tomatoes
7 oz. can whole green chiles, cut into strips
2 cups chicken broth
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. black pepper
3 oz. Monterey Jack cheese, cut into 8 slices
Heat the oil in large, deep skillet and add onions. Cook until tender but not browned. Place the tomatoes in a blender or food processor and blend until chopped but not pureed. Add tomatoes and chiles to the onions and cook for 5 minutes.
Add the broth, salt, sugar and pepper and cook 5 minutes longer. Break each egg, one at a time, onto a small plate and slide into the hot broth mixture carefully so as not to break the yolk. Arrange 1 cheese slice on top of each egg. Cover and cook gently 5-8 minutes, or until the eggs are set and the cheese is melted.
Recipe from The Los Angeles Times, (C) 1992.