Tortilla Appetizer with Beef and Green Sauce
Picaditas de Carne y Salsa Verde
El Balcon is a small café in Puebla that specializes in antojitos (snacks). Picaditas, another form of sopes, are typical of Puebla, and they are made with small fresh tortillas. The edges are pinched to make a rimmed cup, which can hold a variety of toppings. This snack is excellent for brunch or an informal lunch.
Ingrediënten
Makes 4 snacks
- Basic Corn Tortilla Dough
- 1 tablespoon vegetable oil
- ½ medium white onion very thinly sliced
- 8 ounces thinly sliced ¼ inch lean beefsteak
- ¼ teaspoon salt or to taste
- 1 cup green salsa purchased or homemade
- ¼ cup crumbled queso fresco fresh Mexican cheese
Instructies
- Prepare the tortilla dough, making 4 fresh corn tortillas, 1⁄4-inch thick and about 4 inches in diameter.
- Heat a medium dry skillet or Mexican comal over medium-high heat.
- Put 1 tortilla on the pan.
- Cook until it loosens easily from the pan, about 45 seconds.
- (It should still be pale in color.
- ) Turn and cook 35 seconds.
- Remove from the pan and pinch up a 1⁄3-inch edge all around.
- Return to the pan, flat side down.
- Cook 30 seconds.
- Transfer to a plate.
- Cover to keep warm.
- Repeat with remaining tortillas.
- Stack, covered, on the same plate.
- Heat the oil in the same skillet over medium-high heat.
- Cook the onion, stirring, until it starts to brown, 3 to 4 minutes.
- Transfer to a plate.
- Cook the steak in the same skillet until brown on both sides and just cooked through, about 2 minutes on each side.
- Season with salt.
- Transfer the meat to a cutting board and finely chop it
- To assemble, spread 2 tablespoons of green salsa on each picadita.
- Top each with about 3 tablespoons of the chopped steak and onion.
- Sprinkle with cheese and serve at once.
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