Mexican Huevos Zapateros & Red Pozole: Día del Grito Recipes

Updated at: 28/05/2025

Celebrate Mexico's vibrant Día del Grito with two iconic dishes: Huevos Zapateros and Red Pozole. These flavorful recipes are perfect for sharing with friends and family, offering a delicious journey through Mexican culinary traditions. Huevos Zapateros, meaning "shoemaker's eggs," is a surprisingly simple yet satisfying dish featuring perfectly fried eggs nestled on a bed of flavorful chorizo and potatoes. Its rich textures and bold flavors make it a delightful starter. Red Pozole, a hearty hominy stew, offers a deeper dive into Mexican cuisine with its complex blend of spices, pork, and vibrant red chiles.

This combination provides a balanced and exciting feast, ideal for any festive occasion. From the sizzling chorizo of the Huevos Zapateros to the simmering depths of the Red Pozole, these dishes capture the essence of Mexican cooking. Ready to bring the fiesta to your table? Let's dive into the step-by-step instructions to create these authentic and delicious Día del Grito recipes.

Tools Needed

  • Blender
  • Stove
  • Pot
  • Pan

Ingredients

Step-by-Step Instructions

Step 1. Prepare Huevos Zapateros & Red Pozole Broths

  • In hot water, add salt, serrano chile, chiles de árbol, garlic, and onion. After 5 minutes, add tomatoes. Once softened, blend all ingredients with a little cooking water.
  • Add the blended sauce to the warm cooking water. Incorporate epazote. Add eggs one by one, and optionally, fresh cheese slices. Cover and cook on low heat for 8 minutes.
  • Soak dried corn overnight after boiling for 3-4 minutes and letting it sit in very hot water.
  • Cook corn in boiling water until it begins to pop. Add onion, halved garlic heads, and salt. Cover.
Prepare Huevos Zapateros sauce: In hot water, add salt, serrano chile, chiles de árbol, garlic, and onion. After 5 minutes, add tomatoes. Once softened, blend all ingredients with a little cooking water.Cook Huevos Zapateros: Add the blended sauce to the warm cooking water. Incorporate epazote. Add eggs one by one, and optionally, fresh cheese slices. Cover and cook on low heat for 8 minutes.Soak corn for Red Pozole: Soak dried corn overnight after boiling for 3-4 minutes and letting it sit in very hot water.Cook corn for Red Pozole: Cook corn in boiling water until it begins to pop. Add onion, halved garlic heads, and salt. Cover.
Prepare Huevos Zapateros & Red Pozole Broths
  • Boil pua chiles and guajillo chiles. Hydrate for 20 minutes. Blend with onion, garlic, oregano, salt, and cooking water.
  • Once corn is popping, add pork bones and meat (at room temperature). After half an hour, remove garlic and onion; add the chili sauce. Cook for another 2 hours on medium-low heat until meat is very soft. Remove bones, shred meat, and return to the pot.
Prepare Red Pozole sauce: Boil pua chiles and guajillo chiles. Hydrate for 20 minutes. Blend with onion, garlic, oregano, salt, and cooking water.Cook Red Pozole: Once corn is popping, add pork bones and meat (at room temperature). After half an hour, remove garlic and onion; add the chili sauce. Cook for another 2 hours on medium-low heat until meat is very soft. Remove bones, shred meat, and return to the pot.
Prepare Huevos Zapateros & Red Pozole Broths

Step 2. Cook Huevos Zapateros

  • In hot water, add salt, serrano chile, chiles de árbol, garlic, and onion. After 5 minutes, add tomatoes. Once softened, blend all ingredients with a little cooking water.
  • Add the blended sauce to the warm cooking water. Incorporate epazote. Add eggs one by one, and optionally, fresh cheese slices. Cover and cook on low heat for 8 minutes.
Prepare Huevos Zapateros sauce: In hot water, add salt, serrano chile, chiles de árbol, garlic, and onion. After 5 minutes, add tomatoes. Once softened, blend all ingredients with a little cooking water.Cook Huevos Zapateros: Add the blended sauce to the warm cooking water. Incorporate epazote. Add eggs one by one, and optionally, fresh cheese slices. Cover and cook on low heat for 8 minutes.
Cook Huevos Zapateros

Step 3. Cook Red Pozole

  • Soak dried corn overnight after boiling for 3-4 minutes and letting it sit in very hot water.
  • Cook corn in boiling water until it begins to pop. Add onion, halved garlic heads, and salt. Cover.
  • Boil pua chiles and guajillo chiles. Hydrate for 20 minutes. Blend with onion, garlic, oregano, salt, and cooking water.
  • Once corn is popping, add pork bones and meat (at room temperature). After half an hour, remove garlic and onion; add the chili sauce. Cook for another 2 hours on medium-low heat until meat is very soft. Remove bones, shred meat, and return to the pot.
Soak corn for Red Pozole: Soak dried corn overnight after boiling for 3-4 minutes and letting it sit in very hot water.Cook corn for Red Pozole: Cook corn in boiling water until it begins to pop. Add onion, halved garlic heads, and salt. Cover.Prepare Red Pozole sauce: Boil pua chiles and guajillo chiles. Hydrate for 20 minutes. Blend with onion, garlic, oregano, salt, and cooking water.Cook Red Pozole: Once corn is popping, add pork bones and meat (at room temperature). After half an hour, remove garlic and onion; add the chili sauce. Cook for another 2 hours on medium-low heat until meat is very soft. Remove bones, shred meat, and return to the pot.
Cook Red Pozole

Step 4. Prepare Sweet Puffs

  • In a container, combine egg, vanilla, sugar, salt, Greek yogurt, and sour cream. Beat until sugar dissolves. Add flour and baking powder, mixing until just combined.
  • Heat oil in a pan. Test oil temperature; if a drop of batter bubbles and rises, the oil is ready. Add a teaspoon of batter for each puff. Fry for 45 seconds to a minute per side, until golden brown.
Prepare Sweet Puffs batter: In a container, combine egg, vanilla, sugar, salt, Greek yogurt, and sour cream. Beat until sugar dissolves. Add flour and baking powder, mixing until just combined.Fry Sweet Puffs: Heat oil in a pan. Test oil temperature; if a drop of batter bubbles and rises, the oil is ready. Add a teaspoon of batter for each puff. Fry for 45 seconds to a minute per side, until golden brown.
Prepare Sweet Puffs

Read more: Authentic Charro Beans Recipe: South Texas Style

Tips

  • For Huevos Zapateros, use chiltepe chiles for authentic flavor, but chiles de árbol are a good substitute.
  • For Red Pozole, using a mix of pork cuts (shoulder, head, loin, leg) adds depth of flavor; bone-in cuts are essential for rich broth.
  • Always ensure water added to the pozole is very hot to maintain a consistent cooking temperature.
  • For the sweet puffs, use fresh baking powder to ensure they rise properly.

Nutrition

  • N/A

FAQs

1. Can I make Huevos Zapateros and Red Pozole ahead of time?

The Red Pozole tastes even better the next day! Make it ahead and reheat. Huevos Zapateros are best made fresh, but the chorizo and potatoes can be prepped in advance.

2. What kind of chiles are best for the Red Pozole?

Ancho chiles are traditional and provide a deep, rich flavor. You can adjust the heat by adding other chiles like guajillo or pasilla, to your preference.


With these two delicious recipes, your Día del Grito celebration is sure to be a culinary success. The vibrant flavors of Mexico will fill your kitchen and delight your guests. ¡Buen provecho and happy fiesta!