Mesa Pancakes With Eggs Ranchero

Photo by Julie E.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3/4

    Cups Masa Harina

  • 1

    Pounds Chorizo Sausage

  • 1/2

    Cups Flour

  • 1/2

    Cups Yellow Corn Meal

  • 1

    Teaspoon Sugar

  • 1

    Teaspoon Salt

  • 1

    Teaspoon Baking Powder

  • 1 1/2

    Cups Buttermilk

  • 2

    Eggs

  • 2

    Tablespoon Oil

  • Ranchero Sauce

  • 2

    Tablespoon Oil

  • 1

    Onion, Chopped

  • 1

    Can Diced Tomatoes (15 Oz), Drained Reserve Juice

  • 2

    Teaspoon Chili Powder

  • 1/4

    Teaspoon Red Pepper Flakes

  • 1/2

    Cups Reserved Tomato Juice

  • 1/2

    Teaspoon Salt

  • 1

    Tablespoon Red Wine Vinegar

  • 1

    Clove Garlic, Minced

  • Garnish

  • 1/4

    Cups Fresh Cilantro, Chopped

  • 1/4

    Cups Green Onion, Chopped

  • 1/4

    Cups Monterey Jack Cheese, Shredded

Directions

NOTES : I entered the recipe as written but for me these changes were made: Cut the pancake recipe in half and make them 2 to 3 inches in diameter. I did not add the red pepper flakes and FYI, 1 15 oz can is 1/2 cup drained reserved juice so you can safely add the whole can and skip the draining part. I cut up an avocado for garnish along with everything else. Sauce: Heat oil in large saucepan. Add onion and garlic and cook gently for 5 minutes. Add the tomatoes, chili powder, pepper flakes, juice and salt. Bring to boil, then simmer uncovered over low heat for 30 minutes, until slightly thickened. Remove from heat and stir in vinegar. Keep warm. Cook Chorizo in large skillet over medium heat, breaking up with fork as cooking. Drain sausage and place on paper towel lined plate and keep warm. Pancakes: Preheat oven to 350 degrees. Spread Masa Harina on a baking sheet and bake for about 15 minutes or until golden brown. Turn off oven, remove baking sheet and allow to cool. Once cool, stir together all other dry ingredients in large bowl. In a medium bowl, whisk buttermilk, 2 eggs and 3 tablespoons of the oil until blended. Add mixture to dry ingredients and mix well. Batter will be thick. Heat griddle to medium and lightly coat with oil. Spoon 1/2 cup batter onto griddle. Using the back of a large spoon spread batter to make 4-5 inch pancake. Cook until bottom is golden , about 3 minutes. Flip and cook second side an additional 3 minutes. As pancakes are done transfer to a plate and keep warm. repeat to make 6 pancakes. Prepare however many eggs each person would like, sunny side up. Place pancake on plate, top with sausage and ranchero sauce, place eggs on top and garnish as desired.

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