- 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.
- 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.