This recipe for huaraches calls for making them full-size, but you can make them half as big for easier turning on the griddle. Just divide the toppings equally over all. If making ahead, cover and chill the masa dough up to 2 hours.
2 cups dehydrated masa flour (corn tortilla flour)
In a bowl, stir masa flour, baking powder, salt, and broth until dough holds together well, adding a little water if needed.
Divide dough into 4 equal portions. Shape each portion into a 6-inch-long log on a sheet of waxed paper. Pat each log into a 1/8-inch-thick oval, about 4 by 8 inches. (If shaped ahead, stack with waxed paper, wrap airtight, and refrigerate up to 2 hours.)
Place a griddle or 2 frying pans (10 to 12 in.) over medium-high heat. When pan is hot, flip masa dough onto pan and peel off paper. Cook until bottom of masa is light brown, about 3 minutes. Use a wide spatula to turn huaraches over.
Spread about 1/4 of the beans over each huarache. Cover beans with 1/4 of the chicken topping. Cook until huarache bottoms are lightly browned, 2 to 3 minutes. With a wide spatula, transfer to plates.
Top huaraches equally with shredded cabbage, salsa, cheese, sour cream, salt, and pepper to taste.
Nutritional analysis per huarache without topping.