Best Masa Pancakes Topped With Poached Eggs And Chipotle Ranchera Salsa Recipes

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MASA PANCAKES TOPPED WITH POACHED EGGS AND CHIPOTLE RANCHERA SALSA



Masa Pancakes Topped with Poached Eggs and Chipotle Ranchera Salsa image

The Masa Harina adds a pleasant flavor to the light and fluffy pancakes.

Yield Serves 6

Number Of Ingredients 16

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 añejo or shredded Monterey Jack cheese
*Available at Latin American markets and many supermarkets.

Steps:

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

MASA CAKES AND EGGS



Masa Cakes and Eggs image

I got this from Food Network Magazine and it instantly became a favorite. The portion size (1 masa cake with 1 poached egg) looks small, but my boyfriend and I are both hearty eaters and neither of us can finish two. I recommend one with a couple strips of bacon and a slice of cantaloupe for the perfect breakfast!

Provided by Silverhawk13

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup milk
1 tablespoon butter
1 cup masa harina cornflour
1 teaspoon sugar
1/4-1/2 teaspoon salt
1/4 cup feta or 1/4 cup queso fresco, crumbled
1 tablespoon extra-virgin olive oil
4 eggs, poached
salsa, to taste
extra feta (to garnish)
chopped avocado (to garnish)

Steps:

  • Warm milk with butter over low heat, just until butter melts. Do not bring to a boil. Combine masa harina, sugar, salt, and cheese in a bowl. Stir in milk mixture to make a soft dough. Shape the dough into 4 portions (about 1/4 c each), and flatten slightly to make a disc shape.
  • Heat the olive oil over medium heat, and fry the masa cakes until crisp and golden (about 3 1/2 minutes per side). Remove and drain. Keep warm while you make the eggs.
  • I highly recommend a microwave egg poacher, as it makes the eggs the perfect size and shape. But if you don't have one of those, you can poach the eggs as follows:.
  • Bring a deep pan of water to a simmer (don't boil, as it will cause the eggs to disintegrate). Add 1 T white vinegar to help the eggs hold their shape.
  • Break the egg into a small cup or bowl. Stir the simmering water to create a gentle whirlpool, then quickly slide the egg into the water (this helps the egg keep its shape. Poach the eggs for 3 1/2 minutes, or until the whites are set but the yolks are runny. Remove with a slotted spoon and drain on paper towels.
  • To serve, place a masa cake on plate and top with egg. Add salsa to taste (we like La Victoria's Cilantro Salsa the best for this dish). Then sprinkle with extra feta and chopped avocado.
  • Enjoy!

Nutrition Facts : Calories 318.6, Fat 15.5, SaturatedFat 6.6, Cholesterol 236, Sodium 373.2, Carbohydrate 33.9, Fiber 0.3, Sugar 1.8, Protein 9.7

CHIPOTLE RANCHERA SALSA



Chipotle Ranchera Salsa image

This recipe originally accompanied Masa Pancakes Topped with Poached Eggs and Chipotle Ranchera Salsa.

Yield Makes about 3 1/2 cups

Number Of Ingredients 7

3 tablespoons corn oil
2 1/2 cups thinly sliced onions
4 garlic cloves, minced
1 28-ounce can diced tomatoes in juice
2 tablespoons minced seeded jalapeño chilies
2 teaspoons chopped canned chipotle chilies
1/4 cup chopped fresh cilantro

Steps:

  • Heat oil in heavy medium saucepan over medium-high heat. Add onions and garlic and sauté until beginning to soften, about 5 minutes. Add tomatoes with juices, jalapeños and chipotles. Bring to boil. Reduce heat to medium-low. Cover and simmer 15 minutes to blend flavors, stirring occasionally.
  • Puree 1 cup salsa in blender. Return to same saucepan. Stir in cilantro. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)

MASA PANCAKES



Masa Pancakes image

I love the floral notes that fresh masa adds to these rich corn pancakes. You can also make them with masa harina for breakfast or brunch.

Provided by Alan Delgado

Categories     Pancake     Hominy/Cornmeal/Masa     Butter     Buttermilk     Cornmeal     Egg     Maple Syrup     Breakfast     Brunch     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Quick & Easy     Kid-Friendly     Peanut Free     Father's Day     Mother's Day

Yield Makes about 12 (4") pancakes

Number Of Ingredients 11

¾ cup (193 g) fresh masa or ⅔ cup (76 g) masa harina
5 Tbsp. unsalted butter, plus more
1¼ cups buttermilk
¾ cup (111 g) gluten-free cup-for-cup flour (such as King Arthur Measure-for-Measure Flour)
2 Tbsp. fine grind cornmeal
½ tsp. baking powder
½ tsp. baking soda
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
2 large eggs
2 Tbsp. sugar
Pure maple syrup (for serving)

Steps:

  • If using masa harina, combine in a medium bowl with ½ cup hot water and, using a rubber bowl scraper, stir and mash together until no dry spots remain. Cover with a plate or plastic wrap and let cool, about 30 minutes.
  • If using fresh masa, crumble into a medium bowl.
  • Melt 5 Tbsp. butter in a small saucepan over medium heat. Pour in buttermilk and remove from heat. Set aside.
  • Whisk flour, cornmeal, baking powder, baking soda, and salt in a large bowl to combine.
  • Add eggs and sugar to masa and whisk until only a few lumps remain. Add half of buttermilk mixture and whisk until homogeneous. Add remaining buttermilk and whisk again to combine. Add to bowl with dry ingredients and mix until no dry streaks remain.
  • Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop ¼-cupfuls of batter onto griddle and cook until bubbles form on the surface and undersides are golden brown, about 3 minutes. If undersides are browning too quickly, reduce heat to low. Flip pancakes and cook until golden brown on the other sides, about 2 minutes. Transfer pancakes to individual plates or a platter. Serve with butter and maple syrup. Do ahead: Masa harina dough can be made 3 day ahead. Once cool enough to handle, wrap tightly in plastic and chill.

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