Name: Traditional Veracruz Picaditas
Prep time: 50 min
Cook time: 15 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1/4 onions, for the red salsa; 2 cloves garlic, cleaned, for the red salsa; 2 serrano chiles, without stem, for the red salsa; 4 tomatoes, for the red salsa; 1 tablespoon sea salt, for the red salsa; water, for the green salsa; 500 grams tomatillo, cleaned, for the green salsa; 3 serrano chiles, without stem, for the green salsa; 1/4 onions, for the green salsa; 2 cloves garlic, for the green salsa; 1/4 bunches cilantro, leaves, for the green salsa; salt, for the green salsa; pepper, for the green salsa; 500 grams masa dough, for the picaditas; 1/4 cups lard, for the dough; 1 teaspoon salt, for the dough; water, for the dough; lard, to prepare the picaditas; onion, chopped, for accompaniment; añejo cheese, for accompaniment

Preparation

35 mins

15 mins

Low

For the red salsa: Roast the onion, garlic, serrano pepper, and tomato on a hot griddle until the skin darkens, making sure to move constantly. Remove from heat once roasted. Place the roasted onion and garlic in a molcajete, add sea salt, and grind until you obtain a puree. Incorporate the tomato and chilies and finish grinding, you can add a little water if desired. In the end, you should obtain a semi-thick salsa. Set aside.