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!
Ingredients
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6 Servings
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Preparation
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.
Presentation
Spoon green or red salsa over the picaditas. Garnish authentic picaditas Veracruzanas with onion and añejo cheese.
Tips
Picaditas must be thick to keep them from getting soggy and breaking once spooned over with salsa.
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Authentic Picaditas Veracruzanas
Nutritional information
* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Carbohydrate, by difference
37.9
g
12.63%
Total lipid (fat)
6.9
g
10.62%
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