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Picaditas

These picaditas also known as “pellizcadas” are an easy and delicious Mexican recipe that the whole family will enjoy. Not only are they super yummy but they’re also meatless which makes them very affordable and perfect for a meatless Monday! Serve them with a yummy and refreshing agua fresca such as coconut horchata or a creamy strawberry agua fresca.

picaditas garnished with avocadoes on a white plate

Picaditas are one of my favorite things to make for my family.

They’re very simple but have an incredible flavor!

If you’ve never had them I highly recommend you give them a try.

They may just become your new favorite food!

What are picaditas?

Picaditas are made from masa harina. They’re basically tortillas but a little bit thicker and then pinched around the edges.

Pinching them around the edges is what keeps the salsa, cheese and garnishes from falling off while eating.

These ones are filled with a delicious red salsa however you can also use this yummy salsa verde.

Are picaditas the same as sopes?

Yes, sopes, picaditas and pellizcadas are all the same.

Ingredients needed:

  • Morita peppers
  • Roma tomatoes
  • Onion
  • Garlic cloves
  • Avocado
  • Instant corn masa flour (such as Maseca)
  • Salt
  • Water
  • Shredded mozzarella cheese
  • Lard

How to make picaditas salsa?

The picaditas salsa is really the star of this recipe in my opinion.

It’s so good and I’m really excited to show you how to make it. So, let’s get into it!

Preheat the oven to 500.

In a skillet toast the peppers on both sides over medium heat. This will take around 2 minutes. Then transfer them to the blender.

toasting peppers

Put the tomatoes, onion and garlic in the oven.

Take out the onion and garlic after 10 minutes. Peel the garlic.

Transfer the onion and the garlic to the blender.

Continue cooking the tomatoes for about 8 more minutes.

tomatoes, onion and garlic on a baking sheet

Then transfer the tomatoes to the blender as well along with the salt. Blend everything until smooth. You may add a little water to the blender to get everything going.

blending salsa ingredients

Add 1/2 tbs of lard to a pot over medium heat. Once hot add the salsa and fry for 5 minutes. Then remove from heat and set aside.

salsa in a pot

How to make the pellizcadas

Put the masa harina in a large bowl. Add the water and mix with your hands until you get a smooth dough.

dough in a glass bowl

Then divide the dough into 10 equal sized balls.

masa harina dough balls

You can use a tortilla press if you have one for this step. I’m just going to use a ziploc bag that I cut the sides off of in order to make a flap. Put one ball inside the flap.

dough ball before being flattened

Then use a heavy pot to flatten the ball. You want it to be a little thicker than a tortilla.

flattened dough ball

Then take out the flattened dough and cook it over medium heat in a skillet or pan for about a minute on each side.

flattened dough ball in pan

Then transfer to a plate. Repeat with the rest of the dough balls.

Then you’re going to pinch the edges of the picaditas so that they are raised as shown in the photo below. Make sure to do this while the picaditas are warm.

You don’t want to do it immediately after they come off the skillet because they’ll be too hot and you’ll burn your fingers.

picaditas with no toppings on a white plate

Heat up some lard in the skillet over medium heat. Fry the picaditas on each side until they are a golden color.

This will give the outside of the picaditas a nice crunchy texture. Add more lard to the skillet as needed.

frying picaditas

See the difference in color after frying?

fried picaditas on a white plate

Now they are ready to be garnished and eaten. Just spoon some of the salsa into the center of the picaditas and spread.

Then top with cheese. I used shredded mozzarella cheese and then I microwave it for a bit just to melt the cheese. However that definitely isn’t authentic. If you want to keep it authentic use crumbled queso fresco.

It’s completely up to you. Both ways are delicious! Then garnish with some diced onion and sliced avocadoes if desired.

picaditas topped with red salsa, melted cheese and diced onion on a white plate

More meatless recipes:

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It’s a place where you can share photos and recipes of all the delicious food you make at home and get inspiration for your next cooking adventure.

Subscribe to our YouTube channel!

Our YouTube channel, Lopez Vlogs is where we will be sharing easy to follow videos of our favorite recipes! You’ll definitely want to check it out!

If you’re trying to reduce your family’s meat consumption this is a great recipe to put in your rotation.

I really hope you enjoy this recipe for picaditas. If you give them a try I’d love to hear what you think of them in the comments below. And don’t forget to leave the recipe a rating.

Thank you so much for visiting, see you soon!

picaditas garnished with diced onion and sliced avocado on a white plate
picaditas garnished with avocadoes on a white plate
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Picaditas

Picaditas are a bit thicker than tortillas and are topped with a yummy salsa and garnished with cheese, onion and avocado.

Course Main Course
Cuisine Mexican
Keyword picaditas
Prep Time 20 minutes
Cook Time 50 minutes
Servings 5
Calories 406 kcal
Author Carissa

Ingredients

  • 4 morita chilies
  • 4 roma tomatoes
  • 1 white onion 1/4 for the salsa and the rest diced
  • 2 garlic cloves
  • 1 avocado sliced
  • 2 cups masa harina
  • 1 1/2 cups water
  • 1 tsp salt
  • 8 oz shredded mozzarella cheese
  • 1/2 cup lard

Instructions

  1. Preheat the oven to 500.

  2. In a skillet over medium heat toast the chilies on both sides. This will take about two minutes. Then transfer them to the blender.

  3. Put the tomatoes, 1/4 piece of onion and garlic in the oven.

  4. After 10 minutes take out the onion and garlic. Peel the garlic. Transfer the onion and garlic to the blender.

  5. Continue to cook the tomatoes for 8 more minutes.

  6. Transfer the tomatoes to the blender along with the salt.

  7. Blend everything until smooth. Add a little water to the blender if necessary to get everything going.

  8. Heat up 1/2 tbs of lard in a pot over medium heat. Add the salsa and fry for about 5 minutes.

  9. Put the masa harina in a large bowl. Add the water and mix with your hand until you get a smooth dough. Add a little more water if the dough is dry.

  10. Divide the dough into 10 equal sized balls.

  11. Use a tortilla press or a ziploc bag with the sides cut off in order to make a flap.

  12. Open the flap and put one of the dough balls inside and close the flap.

  13. Use a heavy bottomed pot to flatten the ball. You want it to be a little thicker than a tortilla.

  14. Take out the flattened dough and cook it over medium heat in a skillet for about a minute on each side. Then transfer to a plate.

  15. Repeat these steps with the rest of the dough balls.

  16. Pinch the edges of the picaditas while they are still warm but not hot.

  17. Heat up the lard in the skillet over medium heat.

  18. Fry the picaditas on each side until they turn a golden color. Add more lard if needed.

  19. Fill the picaditas with some salsa and spread it out. Then top with some of the cheese.

  20. Microwave it for a bit just to melt the cheese.

  21. Then top with the diced onion and sliced avocado.

  22. Serve and enjoy.

Nutrition Facts
Picaditas
Amount Per Serving
Calories 406 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Cholesterol 36mg12%
Sodium 767mg33%
Potassium 512mg15%
Carbohydrates 48g16%
Fiber 8g33%
Sugar 5g6%
Protein 17g34%
Vitamin A 1057IU21%
Vitamin C 14mg17%
Calcium 319mg32%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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