Get ready to transport your taste buds to the vibrant coastal region of Veracruz with these mouthwatering picadas that are about to become your new obsession! These traditional Mexican masa patties are not just a dish – they're a culinary experience that combines crispy texture, rich flavors, and a burst of authentic Mexican street food magic. Whether you're a seasoned cook or a curious food lover, these picadas will make you fall in love with Mexican cuisine all over again!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 tazas de masa de maíz
- 1/2 taza de frijoles refritos
- 1/2 taza de salsa roja
- 1/2 taza de queso fresco desmoronado
- 1/4 de cebolla picada
- Cilantro al gusto
Instructions
- Prepare the masa dough by mixing the corn masa with warm water, kneading until you achieve a smooth, consistent texture that doesn't stick to your hands.
- Take small portions of the masa and form thick, oval-shaped patties about 3-4 inches long, creating a slightly raised border around the edges to form a small well in the center.
- Heat a comal or flat griddle over medium-high heat and lightly grease it with a small amount of oil.
- Cook each masa patty for approximately 2-3 minutes on each side until they develop light golden-brown spots and become firm.
- Remove the cooked patties from the heat and let them rest for a moment.
- Using the back of a spoon, gently press down the center of each patty to create a deeper well for holding the toppings.
- Spread a layer of refried beans in the center of each picada, ensuring even coverage.
- Top the beans with a generous spoonful of red salsa, allowing it to mix with the beans.
- Sprinkle crumbled fresh cheese over the salsa and beans.
- Garnish with finely chopped onion and fresh cilantro leaves.
- Serve immediately while the picadas are still warm, allowing the cheese to slightly melt from the heat.
Tips
- Masa Matters: The key to perfect picadas is achieving the right dough consistency. Knead the masa until it's smooth and doesn't stick to your hands – this ensures a tender, flexible base.
- Temperature Control: Use a medium-high heat when cooking the masa patties. Too low, and they'll become soggy; too high, and they'll burn before cooking through.
- Create the Perfect Well: When pressing the center of the cooked patty, be gentle but firm. The goal is to create a slight depression that can hold the beans and salsa without breaking the base.
- Fresh is Best: Use freshly made refried beans and homemade salsa if possible. The difference in flavor is remarkable!
- Serving Tip: Serve the picadas immediately while they're still warm. The residual heat will help melt the fresh cheese slightly, creating an irresistible texture.
- Customization: Feel free to experiment with different toppings. While this recipe is traditional Veracruz-style, you can add shredded chicken, chorizo, or additional garnishes to make it your own.
Nutrition Facts
Calories: 138kcal
Carbohydrates: 23g
Protein: 5g
Fat: 3g
Saturated Fat: 1g
Cholesterol: 5mg
