Veracruz-Style Picadas

2 Instructions

1. 1

   Combine the masa with salt, water and 3 tbsp manteca in a wide bowl. Knead by hand until smooth, soft and not sticky.

2. 2

   Divide the masa into balls of about 50 g. Press each between plastic into a disc thicker than a tortilla (about 5 mm).

3. 3

   Cook the discs on a hot comal until lightly set on each side.

4. 4

   Take each disc off the comal and immediately pinch a rim all around the edge with your fingers (this is the 'picada' — the pinch).

5. 5

   For salsa roja: roast the jitomates and chiles serranos on a comal until charred in spots. Peel the jitomates. Blend with chicken broth and salt. Heat manteca in a saucepan and fry the salsa over medium heat until it thickens and the color brightens.

6. 6

   For salsa verde: roast the tomates verdes and chiles serranos until softened. Blend with chicken broth and salt. Fry in hot manteca a few minutes to intensify the flavor and gloss.

7. 7

   Return the picadas to the comal or fry briefly in a little manteca to crisp the bottom.

8. 8

   Pour a generous spoonful of salsa (red or green) over each picada, contained by the pinched rim.

9. 9

   Top with grated queso añejo, thin onion slices, a slice of avocado and a drizzle of crema. Serve immediately, traditionally three per portion.