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.