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+ servings

Picaditas (Fried Corn Masa Cakes)

Skies the limit on what you can top these tasty picaditas with! But on today's recipe, I wanted to show you the simplicity of a traditional red and green salsa. Just wait until you find out what the secret ingredient is in both salsa recipes!
Course Antojitos, Appetizer
Cuisine Mexican
Servings 4 Servings



  • 1 cup warm water
  • 1/2 tsp salt
  • 1 1/3 cups masa harina

You Will Also Need

  • Pork manteca
  • salsa
  • onion finely chopped
  • queso fresco crumbled
  • more salsa



  • In a bowl, add the warm water and salt. Stir to dissolve salt. Gradually add in the masa harina until dough forms. If it feels too sticky, add 1 more tablespoon of masa harina. Divide into 8 equal pieces, roll into a ball. Transfer to a plate, cover and set aside.
  • While the masa is resting prepare your salsa's and prep your toppings and garnishes. See salsa recipe below.
  • When ready, preheat the comal to medium heat for a few minutes. Using a tortilla press lined with plastic, press the masa balls to resemble a small thick corn tortilla. Cook for 30 seconds per side on preheated comal and transfer to a tortilla warmer as you cook them.
  • To finish, take each thick tortilla and pinch all around the center to create nooks and crannies. It should almost resemble an English muffin, lol! A Mexican version!
  • Place on preheated comal. Drizzle onto each picadita about 1 tablespoon of melted pork manteca. Cook until the picadita becomes a little crisp, turn as needed. Top each one with red or green salsa, finely chopped onion, queso fresco and more salsa! Buen Provecho!


Picaditas are flattened in a tortilla press to resemble a thicker corn tortilla. After you cook for 30 seconds per side on a preheated comal, pinch all around the center and then pinch up the sides a little. The nooks and crannies you are creating will help the manteca go through out and make is more flavorful and crispy in some spots.