Tortillas Topped with Pork and Potatoes
Picaditas de Cerdo y PapasThis is one of my favorite picaditas—a regional specialty of Puebla, a fascinating colonial city with a rich history that is also known for its wonderful cuisine. The exquisite hand-painted Talavera-style pottery and tiles come from Puebla, and the historic tiled kitchen in the Convent of Santa Rosa, where Mole Poblano was invented, is located here, too.Picaditas—corn tortilla dough pressed into small tortillas then pinched to form a cup for fillings—are commonly served for breakfast. I based this recipe on the picadita I had at El Balcon café in Puebla.
Ingrediënten
Makes 4 small servings
- Basic Corn Tortilla Dough
- 1 medium potato peeled and diced (about ½ inch)
- 1½ tablespoons vegetable oil or olive oil
- ½ medium white onion finely chopped
- 8 ounces thinly sliced pork sirloin ¼ inch
- ½ teaspoon salt or to taste
- ¼ teaspoon dried oregano Mexican variety preferred, crumbled
- 1 cup red salsa purchased or homemade
- Crumbled cotija cheese or substitute mild feta cheese
Instructies
- Prepare 4 fresh corn tortillas.
- Heat a medium dry skillet or Mexican comal (skillet) over medium-high heat.
- Put 1 tortilla on the pan.
- Cook until it loosens easily from the pan, about 45 seconds.
- Turn and cook 40 seconds.
- Remove from the pan and pinch up a 1⁄3-inch edge all around.
- Return to the pan, flat side down.
- Cook 35 seconds.
- Transfer to a plate.
- Cover to keep warm.
- Repeat with remaining tortillas.
- Stack, covered, on the same plate.
- Put about 1 cup of water in a small saucepan, add the potato and bring to a boil.
- Cook until tender, about 4 minutes.
- Drain and reserve in a bowl.
- Heat 1 tablespoon of the oil in a medium skillet over medium-high heat.
- Cook the onion, stirring, until it starts to brown, about 3 minutes.
- Transfer to a plate.
- Cook the steak in the same pan until browned on both sides and just cooked through, 2 to 3 minutes on each side.
- Remove the meat to a cutting board and chop coarsely.
- Return the meat, onion, and potato to the pan.
- Add the remaining ½ tablespoon of oil, salt and oregano.
- Cook, stirring, 2 minutes.
- To assemble, spread 2 tablespoons of the salsa on each picadita.
- Top each with about 3 tablespoons of the meat mixture.
- Sprinkle with cheese.
Notes / Tips / Wine Advice:
Serve at once, with additional salsa.
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