Picaditas de Masa de Maíz con Salsa Verde y Queso Cotija

• •500 g Prepared Corn Masa (or 2 cups masa harina mixed with 2 cups warm water)
• •3 tbsp Lard (Manteca de Cerdo) (divided)
• •1 cup Salsa Verde (homemade or good quality store-bought)
• •1 piece White Onion (finely diced)
• •1 cup Queso Cotija (crumbled)
• •2 piece Avocado (sliced or diced, for serving (optional))
• •1 cup Fresh Cilantro (chopped, for serving (optional))

Instructions

1. 1

   If using masa harina, combine it with warm water and mix well until a soft, pliable dough forms. Knead for a few minutes. If using prepared masa, ensure it's at room temperature and pliable. Divide the masa into 8-10 medium-sized balls.

2. 2

   Heat a comal or a heavy-bottomed skillet over medium-high heat. Using a manual tortilla press lined with plastic, flatten each masa ball into a tortilla about 1/2 cm (1/4 inch) thick. Ensure they are thicker than regular tortillas.

3. 3

   Place the flattened tortillas on the hot comal. Cook for about 1-2 minutes per side, or until they are cooked through, slightly puffed, and have light brown spots. Do not let them get crispy. Remove from the comal and set aside to cool slightly, making them easier to handle.

4. 4

   Once cool enough to handle, take each cooked tortilla and, on one side, carefully pinch the edges all around the circumference to create a raised border. This border will help hold the toppings.

5. 5

   Return the pinched picaditas to the comal. Spread about 1/2 teaspoon of lard on the unpinched side of each picadita. Cook until the lard melts and the picadita slightly crisps on the bottom, about 1-2 minutes.

6. 6

   Flip the picaditas so the pinched side is facing up. Immediately spoon a generous amount of salsa verde into the center of each picadita. Top with finely diced white onion and crumbled Queso Cotija.

7. 7

   Continue to cook for another 1-2 minutes, allowing the toppings to warm through and the flavors to meld. Remove from the comal and serve hot.

8. 8

   Serve immediately, optionally garnished with sliced or diced avocado and fresh chopped cilantro.

Chef's Tips

• 💡The key to good picaditas is having masa with the right consistency – soft but not sticky. If using masa harina, adjust water as needed.
• 💡Do not overcook the tortillas in the first stage; they should remain pliable for pinching.
• 💡For an extra layer of flavor, you can warm the salsa verde slightly before adding it to the picaditas.
• 💡Experiment with different salsas, such as salsa roja, or add a dollop of refried beans before the salsa for a heartier picadita.