Authentic Picaditas Veracruzanas

Brenda Villagomez
Picaditas, also known as picadas, are a traditional dish born in Veracruz. Prepare these authentic picaditas Veracruzanas and wow your loved ones with their tasty flavor! These lard-fried tortillas with a characteristic pinched-up around the edges, topped with serrano chile-based green and red salsas, and añejo cheese are a culinary delight that will bring you back to life! Nothing will stand between you and this outrageously good piece of crispy heaven!
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Ingredients
6
Portions
  • 1/4 onions, for the red salsa
  • 2 cloves garlic, peeled, for the red salsa
  • 2 serrano chiles, trimmed, for the red salsa
  • 4 tomatoes, for the red salsa
  • 1 tablespoon sea ​​salt, for the red salsa
  • some water, for the red salsa
  • 500 grams tomatillo, rinsed, for the green salsa
  • 3 serrano chiles, trimmed, for the green salsa
  • 1/4 onions, for the green salsa
  • 2 cloves garlic, for the green salsa
  • 1/4 bunches cilantro, leaves, for the green salsa
  • salt, for the green salsa
  • pepper, for the green salsa
  • 500 grams masa dough, for the picaditas
  • 1/4 cups lard, for the picaditas
  • 1 teaspoon salt, for the picaditas
  • some water, for the picaditas
  • some lard, for the picaditas
  • onion, for the picaditas, for garnish 
  • añejo cheese, for garnish 
Preparation
35 mins
15 mins
Easy
  • For the red salsa: On a hot griddle, roast onion, garlic, serrano chile, and tomato until charred. Turn constantly. Remove from heat.
  • Transfer onion and garlic to a molcajete, add sea salt, and crush to a purée. While crushing, add tomato, chiles, and a bit of water. Crush until a semi-thick salsa is obtained. Set aside.
  • For the green salsa: In a pot with plenty of water, cook tomatillos and serrano chiles until tender Remove from heat and transfer to a blender. Add onion, garlic, cilantro, salt, and pepper and blend until smooth. Set aside until ready to use.
  • For the picaditas: In a bowl, mix masa dough, lard, salt, and plenty of water until a pliable masa dough is obtained.
  • Grab a bit of prepared masa dough and form a ball about the size of a ping pong ball. Using a tortilla press, flatten it. On a hot griddle, place masa dough disc and cook on both sides until cooked through. Remove from heat and pinch the sides up to form a tiny wall around the edge with a cloth napkin. Repeat until all the masa dough is used up.
  • On a griddle with a bit of lard, place picaditas and spoon green or red salsa over. Garnish authentic picaditas Veracruzanas with onion, and añejo cheese. Serve authentic picaditas Veracruzanas hot.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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