Preheat the oven to 500.

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

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

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

Continue to cook the tomatoes for 8 more minutes.

Transfer the tomatoes to the blender along with the salt.

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

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

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.

Divide the dough into 10 equal sized balls.

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

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

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

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.

Repeat these steps with the rest of the dough balls.

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

Heat up the lard in the skillet over medium heat.

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

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

Microwave it for a bit just to melt the cheese.

Then top with the diced onion and sliced avocado.

Serve and enjoy.