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Veracruz Picadas with Black Bean Sauce

Name: Veracruz Picadas with Black Bean Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups Masa flour; 300 g Cooked black beans; 150 ml Soured cream; 100 g Fresh white cheese; 1 sprig Epazote; 1 Serrano chilli

40 min (20 prep + 20 cook) Easy 4 servings Veracruz

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 12 May 2026

Thick Veracruz tortillas with pinched edges, black beans, soured cream and cheese.

About this recipe

Thick small corn tortillas with pinched edges, spread with black bean sauce, soured cream and fresh cheese. Classic Veracruz market antojito.

History & Origin

Picadas are one of the most beloved antojitos of the state of Veracruz. Their name refers to the "piquetes" or pinches made on the tortilla edges to create a small container that holds the sauce - an ingenious design that has worked for centuries in Veracruz kitchens. This antojito has a history tied to Veracruz markets. "Picaderas" - women who sell picadas - are iconic figures in the state's municipal markets, preparing these thick small tortillas on clay griddles before customers' eyes. The black bean sauce that bathes the picadas is one of the most important elements: Veracruz black beans with their earthy, intense flavour are blended with epazote and chilli to create a dark, aromatic sauce. Soured cream and fresh cheese go on top, creating layers of flavour and texture. In Veracruz, picadas are eaten at breakfast or as an evening snack. They are a social dish, shared around the griddle.

Estimated cost

£4.50

Total cost

£1.13

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

310

Calories

10g

Protein

48g

Carbohydrates

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the masa: mix 2 cups masa flour with 1.5 cups warm water and 1 teaspoon salt until you have a smooth, workable dough. Divide into 12 golf-ball-sized portions.
💡 The masa should be soft but not sticky.
2
Pat each portion between your palms to form a thick disc about 10cm in diameter and 5mm thick. Cook on a dry griddle over medium-high heat, 2-3 minutes per side.
3
Immediately after removing from the griddle, pinch the edge of each picada with your fingers to form a 1cm rim. This must be done while the picada is still hot.
💡 Pinching is easier when the masa is very hot; take care not to burn yourself.
4
For the bean sauce: blend 300g cooked black beans with 1/4 cup of their cooking liquid, a sprig of epazote and salt. Heat in a pan with 1 tablespoon oil for 5 minutes.
💡 The sauce should be thick enough not to drip off the picadas.
5
Spread each picada with hot black bean sauce to the edges. Add a tablespoon of soured cream and crumble fresh white cheese on top. Serve immediately.
💡 You can add hot sauce to taste.