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