Huebos Rellenos
"Stuffed Eggs"
From the treasured pages of Del Huso de Consepcion Gutierres y Franco
Written by Concepción Gutierres y Franco
Huebos Rellenos
"Se sacan los huebos que esten duros y partidos en dos a lo largo se le sacan las Yemas y se le buelben al picadillo de carne. tambien se puede con sus mesmas yemas que bien picadas con un poco de perejil, se buelben a juntar las dos mitades, se envuelven en batido de huebo y se frien. luego se les echa una poca de salsa de tomate encima de todos para que hiervan. se le echa un poco de queso rallado. con otro tanto de caldo para que se bañen. servirlos tambien fritos, y adornados con aceitunas y Jitomates."
English Translation
"Take the eggs that are hard-boiled and cut them in half lengthwise, remove the yolks and return them to the meat mixture. You can also use the same yolks, finely chopped with a little parsley, and mix them together again. Put the two halves back together, dip them in beaten egg, and fry them. Then pour a little tomato sauce over all of them so they cook together. Add a little grated cheese and some broth so that they are covered. They can also be served fried and garnished with olives and tomatoes."
Note on the Original Text
The recipe is written in a colloquial, practical Spanish without strict measurements or times, as was typical in handwritten 19th-century domestic manuscripts. Spelling is idiosyncratic—'huevos' is spelled 'huebos,' and words like 'jitomates' and 'buelven' reflect regional pronunciations and historical orthography. Instructions are sequential and rely on the cook's knowledge: no quantities are given, and finishing touches, like garnishing with olives and tomatoes, are included as options. This narrative approach emphasizes process over precision, encouraging improvisation and the passing down of embodied skills.
Title
Del Huso de Consepcion Gutierres y Franco (1830)
You can also click the book image above to peruse the original tome
Writer
Concepción Gutierres y Franco
Era
1830
Publisher
Unknown
Background
A charming Mexican cooking notebook from 1830, filled with approximately forty handwritten recipes. Lovingly inscribed in black ink and bound in blue cloth, this delectable collection offers a tantalizing glimpse into the flavors and artistry of 19th-century Mexican cuisine.
Kindly made available by
University of Texas at San Antonio
This recipe, "Huebos Rellenos," is drawn from an 1830 Mexican manuscript by Concepción Gutierres y Franco, a home cook in the early decades of independent Mexico. It reflects the culinary currents of its time: Spanish influences melded with Mexican tradition just as the country itself was forging a new national identity. Rich with eggs, tomato ("jitomate"), parsley, and cheese, the dish is both elegant and comforting, and its preparation—stuffed, battered, fried, then sauced and garnished—captures the flair of home cooks aiming to make everyday ingredients festive. These types of notebooks were handwritten, often by women, and passed through generations as treasured domestic knowledge.
In the early 19th century Mexican kitchen, this recipe would have required a brass or clay cazuela for simmering, a firewood comal or earthenware pan for frying, and possibly a stone metate for chopping meat and herbs. Eggs would be hand-beaten with a fork or small whisk, and a mortar and pestle used for mixing the yolk filling. Ingredients would be chopped with a sharp kitchen knife, and the finished dish displayed on a glazed earthenware platter. The cook would work beside an open hearth, guiding the temperature by experience and touch, carefully frying and saucing each egg half.
Prep Time
15 mins
Cook Time
20 mins
Servings
6
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 6 large eggs
- 3.5 ounces cooked beef or pork, finely chopped (or extra yolks for vegetarian version)
- 1 tablespoon fresh parsley, chopped
- 2 eggs, for batter
- Oil for frying (approx. 3/4 cup)
- 1 cup tomato sauce (substitute for historical jitomate sauce)
- 1 ounce grated cheese (Manchego or Parmesan)
- 1/3 cup meat or vegetable broth
- Green or black olives, sliced (for garnish)
- 1 fresh tomato, sliced (for garnish)
- Salt and pepper to taste
Instructions
- Start by boiling 6 large eggs until hard cooked (about 10 minutes).
- Peel and cut them in half lengthwise, gently removing the yolks.
- Mix the yolks with approximately 3.5 ounces of finely chopped, cooked beef or pork (or use just the yolks with 1 tablespoon chopped fresh parsley for a vegetarian version).
- Stuff the egg whites with this mixture, pressing the halves back together.
- In a bowl, beat 2 eggs until frothy.
- Dip the stuffed eggs in the beaten egg to coat, then fry them in neutral oil (like sunflower) until golden on all sides.
- Place the fried eggs in a shallow pan.
- Pour over 1 cup tomato sauce, sprinkle with 1 ounce grated cheese (such as Manchego or Parmesan), and add 1/3 cup meat or vegetable broth.
- Simmer gently for 10 minutes so the flavors meld.
- To serve, arrange the eggs on a platter and garnish with sliced olives and fresh tomato rounds.
- Serve hot.
Estimated Calories
240 per serving
Cooking Estimates
You will need about 10 minutes to cook the eggs and another 10 minutes to fry and simmer them. Prep takes around 15 minutes for boiling eggs, peeling, stuffing, and preparing ingredients. Calories are estimated for one serving, and the recipe serves 6 people.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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