Veracruz-Style Picadas

About this recipe

Picadas are a traditional antojito from Veracruz: thick, freshly made corn tortillas whose edges are pinched to create a small rim that holds the salsa. They are lightly fried in lard, drenched in red or green salsa and topped with crumbled fresh cheese and chopped onion. Their name comes from the action of pinching or nipping the hot masa with the fingers to form the rim. They are similar to sopes but thinner and with a more subtle edge, making them lighter and crispier.

1. 1

   Make the dough by mixing the masa harina (corn flour) with warm water and salt until you have a soft dough that doesn't stick to your hands. If using fresh masa, simply season with salt.

   

   💡 The dough should be thicker than for ordinary tortillas. Each ball should weigh about 60 g.

2. 2

   Divide the dough into 12 equal balls. Flatten each one with a tortilla press or between two sheets of plastic to form a thick disc about 10 cm across and half a centimetre thick.

   
3. 3

   Heat a comal (flat griddle) over a medium-high heat. Cook each disc of dough for 2-3 minutes per side until cooked but still pliable. The surface should have golden spots.

   
4. 4

   As soon as you take them off the comal, while the dough is still hot, pinch all round the edge with your fingers to create a rim about 1 cm high, forming a small cup.

   

   💡 Dampen your fingers so you don't burn yourself. Work quickly: the dough hardens as it cools.

5. 5

   Heat the lard in a frying pan over a medium heat. Fry each picada rim-side up for 1-2 minutes until the base is lightly golden and crisp.

   
6. 6

   Serve the picadas hot: if you like, spread a thin layer of refried beans over the base, spoon over plenty of hot salsa, and top with crumbled queso fresco, chopped onion, cream and jalapeño slices.

   

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