Picadas Veracruzanas ( Corn Masa Sopes)

Ingredients:

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  • FOR THE MEAT:
  • 500 gr Beef Brisket or Chuck Roast
  • 1/2 Onion
  • 2 Garlic Cloves
  • 1 Bay Leave
  • 2 Cup Broth (reserved from Cooking)
  • FOR THE SOPES:
  • 2 Cups Masa Harina
  • 2 Cup Broth
  • Salsa Casera +

A ‘Picada Veracruzana’ is a traditional corn masa dish from the Mexican state of Veracruz. Picadas are a small, thick hand-shaped corn cakes with a slight raised rim that helps hold the toppings.

DIRECTIONS:

  1. Cook the meat in a pressure cooker or preferred method. Shred.
  2. Make the dough with the Masa Harina as per recipe Fresh Corn Tortillas
  3. Prepare the tortillas with your hands but make them a slightly thicker.
  4. Place them on a previously heated comal and as you turn them, make a border with your fingers.
  5. Fill them with prepared mole paste or red salsa.
  6. Add the shedded meat and top with the onion and cheese.

Buen Provecho!