Vegetarian Chili Masa Cake Stacks

Ingredients

 * 1 red onion, very thinly sliced
 * 2 tablespoons white wine vinegar
 * 2 cups instant masa flour
 * pinch salt
 * 2 teaspoons ground cumin
 * 1⅛ cups water
 * 1 cup cold vegetarian chili
 * vegetable oil, for pan-frying
 * 2 cups hot vegetarian chili
 * ½ cup grated Monterey jack cheese
 * Essence Creole Seasoning
 * 3 cups chiffonade romaine lettuce
 * 2 cups seeded and diced tomatoes
 * sour cream, as accompaniment

Directions

 * 1) Place the sliced onions in a small bowl and add the vinegar.
 * 2) Mix and let the onions sit while you prepare the rest of the dish.
 * 3) In a large bowl, combine the masa, salt, and cumin.
 * 4) Add the water and mix with a wooden spoon or your hands, until the mixture forms a crumbly dough and holds together when formed into a ball without sticking to your hands.
 * 5) Take a small portion of the dough and shape into a thin (less than ¼-inch) patty.
 * 6) Place a teaspoon or so of the cold chili in the center of the dough and top with a little cheese.
 * 7) Make another thin patty and top the chili, pressing the edges to seal the chili inside the masa cake.
 * 8) Work the patty with your hands so it is even thickness.
 * 9) Repeat with the remaining dough, to make 8 cakes.
 * 10) Fill a large saute pan with ¾-inch of the oil and heat over medium-high heat.
 * 11) When the oil is hot, pan-fry the cakes, in batches, so they are golden brown on both sides, about 2 to 3 minutes per side.
 * 12) Remove to a paper towel lined plate and season with essence.
 * 13) To serve: place a small pool of the hot chili on each of 4 plates.
 * 14) Place 1 cake in the center of the chili.
 * 15) Top with some of the lettuce and tomatoes.
 * 16) Top with another cake and place some of the pickled onions on top.
 * 17) Drizzle with sour cream and serve.
 * 18) Fill a large saute pan with ¾-inch of the oil and heat over medium-high heat.
 * 19) When the oil is hot, pan-fry the cakes, in batches, so they are golden brown on both sides, about 2 to 3 minutes per side.
 * 20) Remove to a paper towel lined plate and season with essence.
 * 21) To serve: place a small pool of the hot chili on each of 4 plates.
 * 22) Place 1 cake in the center of the chili.
 * 23) Top with some of the lettuce and tomatoes.
 * 24) Top with another cake and place some of the pickled onions on top.
 * 25) Drizzle with sour cream and serve.