This recipe originated in a small beach town south of Acapulco.
In some other places, picaditas are called picadas, garnachas or sopes; these little ‘masa boats’ consist of small, thick tortillas that are pinched around the edges to form a border; then topped with a variety of delicious fillings. In short, picaditas are very versatile, the filling used depends only on the ingenuity of the cook!
Makes 10 -12 picaditas
INGREDIENTS:
DIRECTIONS:
- In a large bowl, mix the masa harina, warm water, oil and salt until a dough forms. It should be smooth, not too dry or sticky. Add more water or flour as needed to achive the right consistency.
- Divide the dough into small balls, about the size of walnuts.
- Place each ball in a Tortilla Press and push the handle down halfway, to form a 7 cm round of dough and 7 mm thick or flatten each ball between your hands to to form a thick tortilla.
- Heat a Comal or iron skillet over medium – high heat. Place the picaditas and turn after 2 minutes on each side or until golden brown – be careful they don’t burn.
- Remove from the heat and use your fingers to pinch the edges to create a small raised border, like a pie crust.
- Wrap in a clean damp cloth and set aside until serving.
- Before serving, heat the comal and lightly grease the bottom of each picadita with oil or lard. Place on the hot comal and remove as soon as it starts to bubble.
- Spread each picadita with refried beans, previously heated and top with the salsa, cheese, crema and chopped onions. If using meat, add it on top of the beans before the rest of the toppings.
- Serve immediately while warm.
Buen Provecho! Enjoy your homemade picaditas!
