Picaditas

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Picaditas are a savory corn cake originating in Mexico that are topped with salsa and cheese. They are perfect for a quick snack that will make you feel full and satisfied!

Course Appetizer, Main Course

Cuisine Mexican

Prep Time 5

Cook Time 30

Resting Time 20

Total Time 55

Servings

Calories 263kcal

Author Alexandria Drzazgowski

Equipment

Tortilla Press or Heavy Pan
Griddle
Whisk
Mixing Bowl(s)

Ingredients

Corn Tortilla Ingredients

2 cups corn masa flour
1 tsp salt
1 ½ cups hot water

Topping Ingredients

6 tbsp pork lard I bought pork belly and melted down the fat
1 cup Salsa Verde
1 cup Red Salsa
10 oz Queso Fresco crumbled
1 yellow onion diced

Instructions

Mix 2 cups corn masa flour with 1 tsp salt and whisk to combine. Then add 1 ½ cups hot water into the flour.
Using your hands, continue mixing the flour and water together until a dough forms. If the dough is dry, add water in 1 tablespoon measurements until the dough forms a playdoh-like consistency. If the dough is sticking to your hands, it is too wet. In that case, add a little bit more corn flour 1 tablespoon at a time (I had to add an extra 2 tbsp of masa flour).
Knead the dough in the bowl for about 2 minutes, then cover the dough with a damp kitchen towel and let it sit for 15-20 minutes to rest.
When the dough is done resting, portion the dough into 2-3 tbsp sized balls and continue forming the ball in your hands until it is smooth.
Using a tortilla press or a heavy-bottomed pan (like a cast iron), place a piece of plastic on the bottom of the tortilla press, or on the table (if using a cast iron). Place one of the masa balls on the plastic, then cover with the second sheet of plastic.
Press using your tortilla press or your cast iron until the masa ball is smooth and flat (and in the shape of a corn tortilla!).
Heat a large hot griddle over medium-high heat. Add the uncooked corn tortillas into the pan and cook for about 30-40 seconds, then flip. Cook for 30-40 seconds again, until slight brown char marks start to form on each side. Flip and cook for a final 30-40 seconds. On this last turn, your tortilla may also rise as you’re cooking it (that’s a good thing!).
When the tortilla is slightly beginning to brown, remove it from the heat. As quickly as you are able (but be careful because the tortilla will be hot!) use your fingers to pinch the edges of the tortilla until a little wall is raised around the entire circumference. Also use your fingers to pinch the interior to create some small pockets and barriers on the tortilla center (great for storing salsa!).
Rub some pork fat on the bottom of the tortilla and place it back on the griddle. Drizzle a bit more pork fat on the top of the corn tortilla and cook until you can see the pork fat beginning to bubble.
Spoon either of the salsas into your corn tortillas while still on the griddle. Sprinkle with chopped onion and queso fresco to taste.
Remove the picaditas from the griddle and eat hot! Enjoy!

Notes

Recipe researched using Jauja Cocina Mexicana, Cooking con GloriaSofía, and Cocinando con Amor.

Corn Masa Flour: Masa flour is a staple in Mexican cuisine. Grab a bag for this recipe and use the rest for tortillas, empanadas, tamales, or pupusas. You can usually find masa flour (or masa harina) in the Hispanic section of the grocery store or you can order it online.
Warm Water: This flour binds together very easily with just a bit of water
Pinching the edges of a hot tortilla can be very difficult.
I used a paper towel as a barrier between the hot tortilla and my fingers when I was pinching. If you wait for the tortilla to cool down, it won’t be malleable anymore and you won’t be able to form it correctly.
Feel free to adjust the amount of oil in this recipe. You can make picaditas without any oil at all if that is your preference. If you have a cast iron pan, use it to cook your picaditas to add even more depth to the flavor.
Make sure to have your toppings prepared before you begin cooking your picaditas. You want all your toppings to be added before you remove the picaditas from the heat so they can all warm together.
If you plan to make a large batch of picaditas, you can wait to add the toppings and keep the tortillas warm in an oven at very low heat.

Nutrition

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