Masa Pancakes Topped with Poached Eggs and Chipotle

Name: Masa Pancakes Topped with Poached Eggs and Chipotle Ranchera Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup Masa Harina (corn tortilla mix)*; 1 pound pork chorizo sausage, casings removed; 1/2 cup all purpose flour; 1/2 cup yellow cornmeal; 1 teaspoon sugar; 1 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 1/2 cups buttermilk; 14 large eggs; 4 tablespoons (about) corn oil; Chipotle Ranchera Salsa; 1/4 cup chopped fresh cilantro; 1/4 cup chopped green onions; 1/4 cup crumbled queso anejo or shredded Monterey Jack cheese; *Available at Latin American markets and many supermarkets.

Servings: persons

3/4 cup Masa Harina (corn tortilla mix)*
1 pound pork chorizo sausage, casings removed
1/2 cup all purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups buttermilk
14 large eggs
4 tablespoons (about) corn oil
Chipotle Ranchera Salsa
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1/4 cup crumbled queso anejo or shredded Monterey Jack cheese
*Available at Latin American markets and many supermarkets.

1
Preheat oven to 350F.
2
Spread Masa Harina on heavy baking sheet.
3
Bake until fragrant and golden, stirring often, about 15 minutes.
4
Cool Masa Harina.
5
Reduce oven temperature to 250F.
6
Cook chorizo in heavy large skillet over medium heat until brown, breaking up with back of fork, about 10 minutes.
7
Using slotted spoon, transfer chorizo to paper-towel-lined plate to drain.
8
Transfer sausage to oven.
9
Sift Masa Harina, flour and next 5 ingredients into large bowl.
10
Whisk buttermilk, 2 eggs and 3 tablespoons oil in medium bowl to blend.
11
Add buttermilk mixture to dry ingredients and whisk just until blended (batter will be thick).
12
Lightly coat griddle with oil.
13
Heat over medium heat.
14
Working in batches, spoon scant 1/2 cup batter onto griddle.
15
Using spoon, spread batter to make 4-inch-diameter pancake.
16
Cook until bottom is golden, about 4 minutes.
17
Turn and cook until second side is golden, about 3 minutes.
18
Transfer to baking sheet; place in oven.
19
Repeat to make 6 pancakes total, brushing griddle with oil as needed.
20
Meanwhile, bring large skillet of salted water to simmer.
21
Working in batches, crack 12 eggs into skillet.
22
Simmer until eggs are softly poached, about 3 minutes.
23
Remove eggs from water; drain.
24
Divide pancakes among plates.
25
Sprinkle chorizo around pancakes.
26
Top each pancake with 2 eggs.
27
Spoon salsa over eggs.
28
Top with cilantro, onions and cheese.

1522

kcal

Calories

123

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup Masa Harina (corn tortilla mix)*, 1 pound pork chorizo sausage, casings removed, 1/2 cup all purpose flour, 1/2 cup yellow cornmeal, and more.

Yes, Masa Pancakes Topped with Poached Eggs and Chipotle Ranchera Salsa falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Masa Pancakes Topped with Poached Eggs and Chipotle Ranchera Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions