Masa Pancakes Topped with Poached Eggs and Chipotle Ranchera Salsa

Preparation

1. Step 1

   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.

   Step 2

   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.

   Step 3

   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).

   Step 4

   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.

   Step 5

   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.

   Step 6

   Divide pancakes among plates. Sprinkle chorizo around pancakes. Top each pancake with 2 eggs. Spoon salsa over eggs. Top with cilantro, onions and cheese.