Blue Corn Waffles Rancheros


One of the specialties at Hidden Kitchen in Cayucos, California, is the blue corn waffles. They're served up in nine savory and sweet ways. The owners wouldn't part with the recipe, but this homage to the rancheros-like "Cayucos Cowboy" is pretty tasty.

Blue Corn Waffles Rancheros
Photo: Eric Wolfinger
Active Time:
1 hr
Total Time:
1 hr


Chipotle Aioli

  • 1 large egg yolk, pasteurized if desired

  • ¼ cup chipotle peppers in adobo

  • 1 teaspoon lemon juice

  • 1 small clove garlic, coarsely chopped

  • ¼ cup avocado oil

  • teaspoon salt

Tomatillo Salsa

  • 8 ounces tomatillos, husks removed

  • ½ large onion, cut into thick slices

  • ½ jalapeño pepper, seeded, if desired

  • 1 clove garlic, peeled

  • 1 tablespoon chopped fresh cilantro

  • teaspoon salt

Waffles & Topping

  • 1 ¼ cup blue cornmeal

  • ½ cup masa harina

  • 2 teaspoons baking powder

  • ¼ teaspoon salt

  • 1 cup low-fat milk

  • 3 tablespoons butter, melted

  • 1 ½ teaspoons pure maple syrup

  • 5 large eggs, divided

  • 1 tablespoon avocado oil

  • 1 (15 ounce) can no-salt-added black beans, rinsed and warmed

  • Sliced avocado, lime wedges & fresh cilantro for serving


  1. To prepare aioli: Combine egg yolk, chipotles, lemon juice and chopped garlic in a food processor. Puree until smooth. With the motor running, drizzle in 1/4 cup oil. Season with 1/8 teaspoon salt. Refrigerate until ready to use.

  2. To prepare tomatillo salsa: Preheat broiler to high. Place tomatillos, onion, jalapeño and garlic in a single layer on a rimmed baking sheet. Broil, turning the vegetables occasionally, until blistered and soft, about 10 minutes. Let cool for 10 minutes. Transfer to a food processor along with cilantro and 1/8 teaspoon salt. Pulse to a slightly chunky consistency.

  3. To prepare waffles: Place a baking sheet in the oven; preheat to 200°F. Whisk cornmeal, masa harina, baking powder and salt in large bowl. Whisk milk, butter, maple syrup and 1 egg in a medium bowl. Whisk the wet ingredients into the dry ingredients until smooth. Let the batter rest for 5 minutes to thicken.

  4. Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover 3/4 of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until the waffle is crisp and golden brown, 2 to 4 minutes. Transfer the waffle to the baking sheet in the oven. Repeat with the remaining batter.

  5. Heat oil in a large nonstick skillet over medium heat. Crack in the remaining 4 eggs and cook to desired doneness, 1 1/2 to 2 minutes for a runny yolk and 3 1/2 to 4 minutes for a firmer yolk.

  6. Top the waffles with the eggs, aioli, salsa and beans. Serve with avocado, lime wedges and cilantro, if desired.

To make ahead

Refrigerate aioli (Step 1) and tomatillo salsa (Step 2) for up to 4 days.


Waffle iron

Nutrition Facts (per serving)

706 Calories
38g Fat
69g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 waffle, 1 egg, 1/2 cup black beans, 2 Tbsp. aioli & 1/4 cup salsa
Calories 706
% Daily Value *
Total Carbohydrate 69g 25%
Dietary Fiber 12g 43%
Total Sugars 8g
Protein 23g 46%
Total Fat 38g 49%
Saturated Fat 10g 50%
Cholesterol 305mg 102%
Vitamin A 1036IU 21%
Sodium 676mg 29%
Potassium 612mg 13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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