Picaditas Veracruzanas with Xalli's Salsa

by Xalli Canada April 14, 2021

FOR THE MASA:
2 ½ cups masa-harina (corn flour)
2 cups of warm water plus some extra tablespoons of water to add as needed.
1 tsp salt

YOU WILL ALSO NEED:
Tortilla press or rolling pin
Zip-lock bag, plastic wrap or wax paper to line the tortilla press.

FOR GARNISH
25 g Pork lard (optional)
250 ml Xâllî's artisanal salsa of your choice
1/2 white onion finely chopped
110 grams of cheese
125 grams sour cream

DIRECTIONS

Step 1
Combine the 2 ½ cups of masa harina and salt with the warm water.
Add the water gradually, while kneading until the desired consistency is attained...
If dough feels dry, add more water (one tablespoon at a time)

Step 2
Divide into equal pieces and roll into balls about the size of a golf ball, transfer to a plate, cover and set aside.

Step 3
Once the dough is ready, take some little balls of dough and using a tortilla press lined with plastic or a rolling pin, press the masa balls to resemble a small thick corn tortilla of about 5ml thick.

Step 4
When ready, preheat the skillet to medium heat for a few minutes.
Cook each tortilla for 30 seconds per side on preheated skillet and while they are still warm with your fingers (be careful not to burn yourself) pinch the sides to form a rim around the edges, this will help to keep all the toppings inside.

Step 5
Place the picadas in a cloth napkin to keep warm and set aside while you finish cooking the rest of the dough.
This step can be done in advance and just warm up before serving.

Step 6
When ready to serve melt the lard, gather the salsa (Xalli's green salsa or chiltomate are the perfect option for this delicious dish), corn picadas, cheese, chopped onion and sour cream.

Step 7
Heat your griddle in medium heat and brush with a little bit of the lard (or vegetable oil for a vegetarian option) place the picadas with their rims up and while they are warming up spread some salsa, add the cheese and the chopped onion.
Top with sour cream fresh avocado and enjoy!

Note: you can also try them fried for an extra crispy result.

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