Masa Snacks, Veracruz Style
PicadasNo wonder picadas, the filled masa dough snacks similar to those called sopes in other parts of Mexico, are so popular in Veracruz. The typical red and green toppings are colorful, and taste great! Picadas are finger foods and should be served as soon as they are made.This recipe is for picadas with red sauce. (To make picadas with the green topping, make masa shells exactly as directed in this recipe, and top with Fresh Tomatillo Sauce, instead of red sauce.)
Ingrediënten
Makes 18 to 20 appetizers
- 1 tablespoon vegetable oil plus extra for frying the picadas
- Basic Corn Tortilla Dough
- ¼ cup onion finely chopped
- 1 medium garlic clove finely chopped
- 1 serrano chile finely chopped with seeds
- 4 plum tomatoes about 8 ounces, broil-roasted
- 2 tablespoons chopped fresh cilantro
- ¼ teaspoon salt or to taste
- ½ cup crumbled cotija or mild feta cheese
Instructies
- Form the masa dough into 18-to-20 equal balls of about 1 ounce each.
- Using a tortilla press, place a piece of plastic on the open tortilla press, and put 1 masa ball in the center.
- Lay another piece of plastic on top of the ball.
- Lower the handle to press into a 3-inch circle.
- Heat a small dry skillet over medium-high heat until hot.
- Peel the plastic off the masa patty and pan-bake 15 seconds, turn over and cook another 15 seconds.
- Remove from the pan and quickly pinch up the edge of the partially baked masa to form a tiny rim of about ¼ inch all around.
- Cover with a kitchen towel to keep moist.
- Repeat with the remaining balls.
- Reserve the shells while preparing the tomato sauce.
- In a medium skillet, heat the oil and cook the onion, garlic, and serrano chile.
- In a blender, blend the roasted tomatoes and cilantro.
- Add to the skillet, and cook until the mixture thickens and is nearly dry.
- Season with salt.
- The topping can be made ahead and stored refrigerated up to 2 days.
- In the same skillet used for cooking the masa patties, heat enough oil to cover the bottom of the pan.
- When the oil shimmers, fry the reserved picada shells on both sides until golden brown, 1 to 2 minutes.
- Drain on paper towels.
- Top each picada with about 1 tablespoon of the tomato sauce.
- Sprinkle ½ teaspoon of cheese on top, and serve at once while still warm.
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