“Picada,” literally “pinked” or “pricked,” refers to the way you’re supposed to crimp up the edges of a small tortilla so as to form a shallow tartlet shell for spreading with a few simple toppings and serving as either a breakfast or supper snack. You may have encountered similar masa preparations, in different shapes and sizes, under names like “sopes” or “chalupas”. Like the garnachas of Orizaba, picadas usually come to the table in Veracruz in colorful pairings of red and green: One shell spread with salsa roja or chipotle sauce, its mate with some kind of salsa verde. The other toppings (usually crumbled or grated cheese and Mexican crema, sometimes also a little chopped onion) are arranged over the sauce. Some people add shredded meat as well, but I think it distracts from the simple flavor of the sauce. The size can vary. I’ve seen them as large as 5 inches in diameter, which is manageable at a dinner table but too messy for a passed appetizer, which is how I like to serve them. Three inches is the most useful size.
Crimped Corn Tartlets (Picadas)
Ingredients
For the picadas and frying
- 1 pound masa, fresh or reconstituted by mixing 2 cups masa harina with about 1⅛ cup water
- 1 teaspoon salt or to taste
- ½ cup lard, preferably
home-rendered
For the topping
- 1 recipe
Tomatillo-Avocado Sauce (Salsa verde con aguacate) - 8 ounces queso fresco crumbled, about 2 cups
- ½ cup Mexican crema
- 1 small white onion finely chopped (about ½ cup), optional
Instructions
- With your hands, work the salt into the masa and divide into 20-22 walnut-sized balls. Press them into rounds about 3 inches across and ⅛ inch thick. Set them side by side (not stacked) on baking sheets as they are shaped, covering them with a damp cloth.
- Lightly grease a griddle or large cast-iron skillet and place over medium-high heat until a drop of water sizzles on contact. Have ready a basket lined with tea towels. Now you must work quickly, because the masa will be supple enough to shape for only a few seconds after baking. Place two of the prepared masa rounds on the hot griddle and bake for about 1½ minutes, until the edges shrink away slightly from the pan and lose their raw look. Turn and cook the other side for another 1-1½ minutes. Remove to a plate or work surface; while they are still hot, quickly pinch up the edges into a slightly raised rim. Place them in the basket and cover snugly with the towels. Continue with the remaining masa rounds, two at a time.
- In a small saucepan, heat the lard over medium heat until hot but not quite rippling. When ready to serve, arrange the picadas on a griddle and brush with the melted lard. Top each picada with about 1 tablespoon of Salsa verde de aguacate. Scatter some of the cheese over the sauce and top with a swirl of crema and optional chopped onion.
