Rice and Hard-Boiled Egg Tacos

A Recipe Filled with Memories

Andrés our photographer used to eat these hard-boiled egg and rice tacos during recess when he was in middle school in Cuernavaca, Morelos. They are prepared with Mexican rice, chunks of hard-boiled egg, and topped with a sharp uncooked homemade salsa verde.

Students would buy them from a woman who came by the school every day with a basket full of ingredients to assemble the tacos. They were a quick, Inexpensive, and delicious snack for the hungry kids.

Rice and Egg Tacos on Plate with Salsa Verde

Most families keep rice, and salsas in the fridge ready to prepare a quick meal or snack. You would just need to make some hard-boiled eggs and food will be on the table in 15 minutes.

Rice and Egg Taco with Salsa Verde Closeup

A recipe from Andrés’ elementary school years that you might like is this one for a scrambled egg torta with salsa verde.

How to Make

If you don’t already have some on hand, prepare your rice, salsa verde, and hard-boiled eggs first. The recipes for the rice and salsa are below.

Taco Ingredients:

These are the ingredients needed to prepare 8 tacos which will make a light meal for 4 people.

  • 2 cups Mexican rice
  • 4 hard-boiled eggs
  • 1 cup salsa verde
  • 8 corn tortillas
Ingredients to Make Rice and Egg Tacos

Assembling the Tacos

Preparing the tacos couldn’t be easier. Start by preheating the tortillas then spoon about 2 tablespoons of cooked rice onto each tortilla.

Spooning Rice onto a Tortilla

Then place 2 or 3 hard-boiled egg quarters on each.

Placing hard-boiled egg quarters  on a tortilla.

Top with salsa verde.

Spooning salsa verde on rice and hard-boiled egg taco.

Enjoy! These tacos are served at room temperature or slightly warmed.

Hard-Boiled Egg and Rice Taco on Plate
Plate of Egg and Rice Tacos with Salsa Verde

The Recipes

Note: both of the recipes will make more than you need to prepare the tacos so you will have rice and salsa prepared in advance for other meals.

Bowl of Mexican Rice
Print Pin
4.25 from 4 votes

Mexican Red Rice Recipe

Rustic Mexican red rice made with plum tomatoes, onion, carrot and peas. An easy to prepare, delicious side dish for beef, chicken or enchiladas.
Course Side Dish
Cuisine Mexican
Keyword how to make Mexican rice, Mexican rice recipe, red rice recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 85kcal
Author Andrés Carnalla


  • 1 cup of rice
  • 3 plum tomatoes Roma
  • 1/2 cup diced onion
  • 1/2 cup frozen peas
  • 1 large carrot diced
  • 1 clove garlic
  • 2 cups chicken broth preferably low sodium or water
  • 1 tsp. salt + as needed


  • Soak the rice in just enough water to cover for 10 minutes then drain and set aside.
  • Blend the tomatoes and garlic with the 2 cups of chicken broth.
  • In a pot, preheat 3 tbsp. of cooking oil to medium hot.
  • Add the diced onions and carrots to the hot oil. Cook for 30 seconds without stirring.
  • Add the rice and peas and stir to mix the ingredients.
  • Lastly, add the blended tomatoes and chicken stock.
  • Cover the pot and reduce the heat to low.
  • Cook for 25 minutes until the liquid has been absorbed by the rice. Turn of the heat and let the rice rest for 10 minutes.
  • Stir the rice and add salt if needed.
  • Serve with your favorite dish.


This dish is also known as Spanish rice.


Serving: 1/2 cup | Calories: 85kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Sodium: 935mg | Sugar: 5g
Fresh Tomatillo Salsa Verde
Print Pin
3 from 6 votes

Fresh Tomatillo Salsa Verde Recipe

If you like your salsa hot and sharp, you will enjoy this recipe for a fresh tomatillo salsa verde (green sauce). It is a very easy to make uncooked salsa. The uncooked tomatillos are quite acidic and when you add 4 serrano chiles, seeds and all, your salsa is gonna pack some punch. The flavor stands up well to grilled beef. We love this salsa with carne asada. It's also a great salsa for grilled chicken.
Course Salsa
Cuisine Mexican
Keyword Mexican food, Mexican recipe, salsa, salsa verde, tomatillos
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 cups
Calories 28kcal
Author Andrés Carnalla


  • 1 lb. tomatillos
  • 4 serrano chiles
  • 2 cloves garlic
  • 1 cup cilantro
  • 1 cup water
  • 1/2 white onion
  • 1 tsp. salt + to taste


  • Finely chop the onion and cilantro.
  • Blend the tomatillos, serrano chiles, garlic, water, and salt until smooth.
  • Pour the blended tomatillos into a serving bowl. Add the chopped onion and cilantro and stir. 
  • Adjust the salt as needed.


Prefer a milder salsa?
This is a very hot salsa. Use 2 serrano chiles or even 1 instead of 4 if you prefer a milder salsa.
Let the Salsa Rest
If you have the time allow the salsa to rest for 30 minutes so that the flavors meld.


Serving: 1/4 cup | Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Sodium: 288mg | Sugar: 3g

More Taco Recipes

1 comment… add one
  • Sandi

    Awesome tips ! Love your website. Much easier to navigate and videos are a plus!

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