Preparation / Directions:
Stir masa, baking powder, salt and broth till dough holds together well, adding a little water if needed. Divide into 4 equal portions. Shape each into log about 6 inches long on a sheet of waxed paper. Pat each into 1/8" thick oval, about 4"x8". (If shaped ahead, stack with waxed paper, wrap airtight and refrigerate up to 2 hours.) Place gridlle over med-hi heat. When hot, flip dough onto griddle and remove paper. Cook on each side till light brown, about 3 min. each. Transfer to plates. Top with choice of topping belwo and shredded cabbage, salsa, sour cream, salt and pepper.
CILANTRO CHICKEN TOPPING: CILANTRO-CHICKEN TOPPING Mix 2 cups shredded, cooked chicken with 1/3 c. thinly sliced green onion and 1/4 c. chopped cilantro. Use warm or cool.
BEEF AND CHILI TOPPING: Lay 3 fresh poblano (pasilla) chiles (9 oz. total) and 3/4 lb. boned, fat-trimmed beef about 1" thick on BBQ . Turn to brown and blister chiles on all sides, 5-7 minutes. Cook beef, turning once, till cooked to taste. Pull stems, seeds and skins off chiles and discard. Coarsley chop beef and chiles and mix. Add salt and pepper to taste.
CHILI PORK TOPPING: Thinly slices 1/2 lb. fat-trimmed pork tenderloin or boned loin chops into strips about 1/4" x 2 ". Thinly slice one onion (1/2 lb.). Mince 3 cloves garlic. In frying pan over high heat, stir-fry pork until lightly browned, about 3 minutes. Pour into bowl. Add onion and garlic;stir-fry until onion begins to brown, about 2 min. Add 1 1/2 tsp. chili powder, 1/2 tsp. cumin see, 1/4 tsp cayenne and pork. Stir-fry till meat is hot and coated withspices, about 1 min. Add salt and pepper to taste. Use warm
MUSHROOM TOPPING: Rinse and drain 1 lb. mushrooms and cut into quarters. Thinly slice 1 onion (6 oz.) In nonstick skillet over high heat, stir in mushrooms, 2 cloves minced garlic and 1/2 tsp dried oregano till mushrooms brown, about 12-15 minutes. Add salt and pepper to taste. Use warm.