Best 2 Masa Pancakes Topped With Poached Eggs And Chipotle Ranchera Salsa Recipes

Indulge in an explosion of flavors with our tantalizing recipe featuring Masa Pancakes topped with Poached Eggs and Chipotle Ranchera Salsa. This delectable dish draws inspiration from traditional Mexican cuisine, blending the richness of masa harina with the zesty kick of chipotle peppers. Dive into the fluffy, savory pancakes, perfectly complemented by the velvety poached eggs and the vibrant, smoky salsa. Each bite promises a harmonious balance of textures and flavors that will leave your taste buds dancing. Don't miss out on this culinary adventure that combines the best of both worlds – the comforting familiarity of pancakes with a unique, Mexican-inspired twist. Get ready to embark on a culinary journey that will awaken your senses and leave you craving more. This recipe includes detailed instructions for preparing the masa pancakes from scratch, poaching the eggs to perfection, and crafting the flavorful chipotle ranchera salsa. So, gather your ingredients, prepare your kitchen, and let's begin the delightful process of creating this extraordinary dish.

Here are our top 2 tried and tested recipes!

MASA CORN CAKES WITH POACHED EGGS

Masa Corn Cakes with Poached Eggs image

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 large ripe tomatoes (about 1 pound), finely diced
1/4 small white or red onion, finely diced
1 jalapeno pepper, finely chopped (remove seeds for less heat)
1/4 cup chopped fresh cilantro
Kosher salt
2 cups whole milk
3 tablespoons unsalted butter, sliced
2 cups masa harina corn flour
Kosher salt
2 teaspoons sugar
1/3 cup crumbled queso fresco or feta cheese, plus more for garnish
2 tablespoons extra-virgin olive oil
8 large eggs
1 tablespoon white vinegar
1 Hass avocado, chopped, for garnish

Steps:

See how to poach eggs
Make the salsa: Combine the tomatoes, onion, jalapeno, cilantro and 1 teaspoon salt in a bowl.
Preheat the oven to 200 degrees. Make the corn cakes: Warm the milk and butter in a small saucepan over low heat just until the butter melts. Combine the masa harina, 1 teaspoon salt, the sugar and queso fresco in a large bowl. Stir in the milk mixture to make a soft dough. Scoop the dough into 8 portions (about 1/4 cup each) and place on a parchment-lined baking sheet. Cover with another sheet of parchment; press a pan on top to flatten into disks.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, fry the corn cakes until crisp and golden on the bottom, about 3 1/2 minutes; flip, press lightly with a spatula and cook until golden on the other side. Continue with the remaining cakes, adding more oil as needed. Season the cakes with salt; place on a baking sheet and keep warm in the oven while you poach the eggs.
Bring a deep pan of water to a simmer over medium-low heat; add the vinegar. Poach the eggs.
Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado.

MASA PANCAKES WITH SPICED BUTTER

Masa Pancakes with Spiced Butter image

This recipe honors the cinnamon toast I loved as a kid as well as one of my favorite breakfast foods of all time, pancakes. I combine all-purpose flour with masa harina (the very finely ground corn flour used to make tortillas) to give the pancakes a robust, earthy flavor that's just so good with the warm spices in the butter.

Provided by Justin Chapple

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 stick (8 tablespoons) unsalted butter, at room temperature or softened in the microwave
2 tablespoons sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ancho chile powder or chili powder
1/4 teaspoon kosher salt
Pinch of ground nutmeg
1 cup all-purpose flour
1 cup masa harina
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 cups buttermilk
2 large eggs
2 tablespoons canola or vegetable oil, plus more for greasing
Warm maple syrup, for serving

Steps:

Make the spiced butter: In a small bowl, using a fork, blend together the butter, sugar, cinnamon, ginger, chile powder, salt and nutmeg.
Make the pancakes: Preheat the oven to 200 degrees F.
In a large bowl, whisk together the flour, masa, sugar, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, eggs and oil. Stir the egg mixture into the flour mixture just until combined.
Heat a large nonstick or cast-iron skillet over medium heat. Brush the skillet with oil. Scoop three 1/3-cup mounds of the batter into the skillet, spreading them slightly. Cook until bubbles appear on the surface, about 3 minutes. Flip the pancakes and cook until they are golden brown on the bottom, about 2 minutes longer. Transfer the pancakes to a baking sheet and put it in the oven to keep warm. Repeat with the remaining batter, adding more oil to the skillet if needed.
Serve the pancakes with the spiced butter and warm maple syrup.

Tips:

Use fresh masa harina for the best flavor and texture.
Be careful not to overmix the batter, as this will make the pancakes tough.
Cook the pancakes over medium heat to prevent them from burning.
Serve the pancakes immediately with your favorite toppings.

Conclusion:

Masa pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be topped with a variety of ingredients, making them a great option for any occasion. So next time you're looking for a new recipe to try, give masa pancakes a try - you won't be disappointed!