Entree: Mexico – Veracruz – Picaditas Veracruzanas (Small thick fried corn masa cakes topped with beans, salsa, cheese, and garnishes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 10 min

Total 55 min

Ingredients

- 2 cups (240 g) masa harina
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 2 tbsp (30 ml) lard or vegetable oil
- 1 tsp (5 g) salt
- 1/2 cup (120 ml) vegetable oil for shallow frying
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1/4 cup (60 ml) water (for mashing beans)
- 1 lb (454 g) cooked shredded pork (carnitas), optional
- 6 oz (170 g) queso fresco, crumbled
- 1/2 cup (120 ml) Mexican crema or sour cream
- 4 medium (about 1 lb / 450 g) Roma tomatoes
- 1/2 medium (about 75 g) white onion, divided (1/4 for salsa, 1/4 for pickled garnish)
- 2 cloves (6 g) garlic, peeled
- 2 serrano chiles (about 12 g), or jalapeños to taste
- 1/4 cup (15 g) fresh cilantro leaves, packed
- 1 tbsp (15 ml) vegetable oil (for salsa)
- 1 lime, cut into wedges (for serving)
- Radish slices and shredded cabbage for garnish
- Salt to taste

Instructions

1. Make the masa dough: in a bowl combine masa harina, salt, lard or oil and warm water; mix until a soft dough forms. Let rest 10 minutes. Dough should be pliable and not sticky; add water 1 tbsp at a time if needed.
2. Shape picaditas: divide dough into 12 equal portions (about 1.5 oz / 45 g each). Roll into balls, then use a tortilla press or your palms to flatten into 3–4 inch (7–10 cm) discs about 1/4 inch (6 mm) thick.
3. Fry masa cakes: heat 1/2 cup (120 ml) vegetable oil in a cast‑iron skillet over medium heat. Fry picaditas 2–3 minutes per side until edges are crisp and surface is golden; drain on paper towels and keep warm.
4. Prepare refried beans: mash the drained black beans with 1/4 cup (60 ml) water in a skillet over medium heat. Season with salt and a drizzle of oil; cook until warm and slightly thickened, then set aside.
5. Make salsa roja: char the tomatoes under a broiler or in a skillet until blistered. In a blender combine charred tomatoes, 1/4 onion, garlic, serranos, cilantro and 1 tbsp (15 ml) oil; blend until smooth. Taste and season with salt.
6. Assemble picaditas: spread a tablespoon of warm refried beans on each picadita, top with a spoonful of salsa roja, a sprinkle of crumbled queso fresco, a drizzle of crema, shredded cabbage, radish slices and cilantro. Add cooked shredded pork if using.
7. Serve immediately with lime wedges for squeezing over each picadita.