{"id":13522,"date":"2026-04-08T15:59:36","date_gmt":"2026-04-08T15:59:36","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=13522"},"modified":"2026-04-08T15:59:36","modified_gmt":"2026-04-08T15:59:36","slug":"joses-picaditas-mexican-masa-discs-with-salsa-queso","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2026\/04\/08\/joses-picaditas-mexican-masa-discs-with-salsa-queso\/","title":{"rendered":"Jos\u00e9&#8217;s Picaditas (Mexican Masa Discs with Salsa &#038; Queso)"},"content":{"rendered":"<p><a href=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-12085 alignright\" src=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose-207x300.jpg\" alt=\"\" width=\"207\" height=\"300\" srcset=\"https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose-207x300.jpg 207w, https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose.jpg 700w\" sizes=\"auto, (max-width: 207px) 100vw, 207px\" \/><\/a>Makes 10\u201312 picaditas<\/p>\n<p>Ingredients<\/p>\n<p>For the Masa<\/p>\n<ul>\n<li>2 cups masa harina (Maseca or similar)<\/li>\n<li>1 \u00bd cups warm water (add more as needed)<\/li>\n<li>\u00bd tsp salt<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>For the Toppings<\/p>\n<ul>\n<li>Salsa roja or salsa verde (homemade or store\u2011bought)<\/li>\n<li>Mexican crema (or sour cream thinned with a little milk)<\/li>\n<li>Queso fresco or cotija, crumbled<\/li>\n<li>Finely chopped onion<\/li>\n<li>Chopped cilantro<\/li>\n<li>Optional: refried beans, shredded chicken, chorizo, or carne asada<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>For Cooking<\/p>\n<ul>\n<li>Oil or lard for brushing\/griddling<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Instructions<\/p>\n<p>Make the Masa<\/p>\n<ol>\n<li>In a bowl, mix masa harina and salt.<\/li>\n<li>Add warm water gradually until a soft dough forms.<\/li>\n<li>Knead 1\u20132 minutes until smooth.<\/li>\n<li>Cover with a towel and rest 10 minutes.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Form the Picaditas<\/p>\n<ol>\n<li>Divide dough into 10\u201312 balls (golf\u2011ball size).<\/li>\n<li>Flatten each ball using your hands or a tortilla press lined with plastic \u2014 thicker than a tortilla, about \u00bc inch.<\/li>\n<li>Cook on a hot comal or skillet (no oil yet) for 1\u20132 minutes per side until lightly cooked.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Create the \u201cEdges\u201d<\/p>\n<p>While still warm:<\/p>\n<ol>\n<li>Use your fingers to pinch a raised border around the edge.<\/li>\n<li>Press lightly in the center to create a shallow well for salsa.<\/li>\n<\/ol>\n<p>This step gives picaditas their signature shape.<\/p>\n<p>&nbsp;<\/p>\n<p>. Cook Until Crisp<\/p>\n<ol>\n<li>Brush each picadita with a little oil or lard.<\/li>\n<li>Return to the skillet and cook until golden and slightly crispy on the bottom.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>. Add Toppings<\/p>\n<p>While hot:<\/p>\n<ol>\n<li>Spoon salsa into the center.<\/li>\n<li>Add crema.<\/li>\n<li>Sprinkle queso fresco.<\/li>\n<li>Add onion and cilantro.<\/li>\n<li>Add optional proteins if you want to turn them into a full meal.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&#8211;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Makes 10\u201312 picaditas Ingredients For the Masa 2 cups masa harina (Maseca or similar) 1 \u00bd cups warm water (add more as needed) \u00bd tsp salt &nbsp; For the Toppings Salsa roja or salsa verde (homemade or store\u2011bought) Mexican crema (or sour cream thinned with a little milk) Queso fresco or cotija, crumbled Finely chopped<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[306],"class_list":["post-13522","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"rttpg_featured_image_url":{"full":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"landscape":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"portraits":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x150.jpg",150,150,true],"medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-300x188.jpg",300,188,true],"large":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",640,402,false],"1536x1536":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"2048x2048":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-gallery":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-320x240.jpg",320,240,true],"rtcl-gallery-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x105.jpg",150,105,true],"psacp-medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",500,314,false],"rpwe-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-45x45.jpg",45,45,true]},"rttpg_author":{"display_name":"LaPrensa Newspaper","author_link":"https:\/\/laprensanewspaper.com\/index.php\/author\/laprensa\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/laprensanewspaper.com\/index.php\/category\/recipes\/\" rel=\"category tag\">Recipes<\/a>","rttpg_excerpt":"Makes 10\u201312 picaditas Ingredients For the Masa 2 cups masa harina (Maseca or similar) 1 \u00bd cups warm water (add more as needed) \u00bd tsp salt &nbsp; For the Toppings Salsa roja or salsa verde (homemade or store\u2011bought) Mexican crema (or sour cream thinned with a little milk) Queso fresco or cotija, crumbled Finely chopped","_links":{"self":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/13522","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/comments?post=13522"}],"version-history":[{"count":1,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/13522\/revisions"}],"predecessor-version":[{"id":13523,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/13522\/revisions\/13523"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media\/11023"}],"wp:attachment":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media?parent=13522"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/categories?post=13522"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/tags?post=13522"},{"taxonomy":"wf_post_folders","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/wf_post_folders?post=13522"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}