Picadas Veracruzanas

Mely Martínez’s picadas veracruzanas are small masa-harina tortillas with pinched rims, topped with salsa, grated fresh cheese, chopped white onion and Mexican crema. This selected version warms them on a lard-brushed griddle and includes her own chipotle salsa alongside the listed ready salsa alternatives.

Masa harina, salt and about one and a half cups of water mix for about two minutes into a soft dough, with more water added a tablespoon at a time if dry. Small balls follow the linked tortilla method: the selected press flattens each between two plastic pieces, and a hand receives the tortilla as the plastic is peeled away. On the griddle, each tortilla cooks through two turns until it puffs.

While the tortillas are still warm, fingers pinch their edges into rims. A cloth napkin holds the picadas warm while the remaining dough is cooked. For the chipotle salsa, supplied dried, cleaned and seeded chipotles cook under enough water to cover for fifteen to eighteen minutes. They blend smooth with garlic and some of the same cooking water, then cook in vegetable oil in a small skillet for about eight minutes and season with salt.

The salsas, picadas, grated cheese, chopped onion and supplied melted lard are gathered for assembly. Lard brushes the heated griddle and spreads over the tops of the picadas, which sit rim-side up. As they warm, the chosen salsa is spread on, followed by cheese and onion. The listed choices include salsa verde, roasted salsa, the prepared chipotle salsa and optional mole poblano.

The picadas are served warm with the selected Mexican crema added. Martínez associates these rimmed tortillas with Veracruz; her chosen warming method keeps the pinched bases under their salsa and cheese rather than using the alternative frying method.