José’s Picaditas (Mexican Masa Discs with Salsa & Queso)

Makes 10–12 picaditas

Ingredients

For the Masa

• 2 cups masa harina (Maseca or similar)
• 1 ½ cups warm water (add more as needed)
• ½ tsp salt

For the Toppings

• Salsa roja or salsa verde (homemade or store‑bought)
• Mexican crema (or sour cream thinned with a little milk)
• Queso fresco or cotija, crumbled
• Finely chopped onion
• Chopped cilantro
• Optional: refried beans, shredded chicken, chorizo, or carne asada

For Cooking

• Oil or lard for brushing/griddling

Instructions

Make the Masa

1. In a bowl, mix masa harina and salt.
2. Add warm water gradually until a soft dough forms.
3. Knead 1–2 minutes until smooth.
4. Cover with a towel and rest 10 minutes.

Form the Picaditas

1. Divide dough into 10–12 balls (golf‑ball size).
2. Flatten each ball using your hands or a tortilla press lined with plastic — thicker than a tortilla, about ¼ inch.
3. Cook on a hot comal or skillet (no oil yet) for 1–2 minutes per side until lightly cooked.

Create the “Edges”

While still warm:

1. Use your fingers to pinch a raised border around the edge.
2. Press lightly in the center to create a shallow well for salsa.

This step gives picaditas their signature shape.

. Cook Until Crisp

1. Brush each picadita with a little oil or lard.
2. Return to the skillet and cook until golden and slightly crispy on the bottom.

. Add Toppings

While hot:

1. Spoon salsa into the center.
2. Add crema.
3. Sprinkle queso fresco.
4. Add onion and cilantro.
5. Add optional proteins if you want to turn them into a full meal.

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