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In a very large mixing bowl or pot, add masa harina, salt and baking powder. Combine and mix with your hands.
Add canola oil and mix together, working the dough through your fingers until everything is well combined and incorporated. The dough should feel a little crumbly, almost like wet sand, and should lightly hold it's shape when pressed together.
Add broth and mix for about 3-5 minutes until the dough is fairly wet and well saturated. The dough should be soft and spreadable like thick hummus. If the dough is too dry, add more broth. If it's too wet, add more masa harina.
Use the dough immediately or cover and store in the refrigerator for up to 3 days.