Picadas Veracruzanas (Veracruz Pinched Masa Rounds with Red Salsa)
Thick little corn masa rounds with pinched edges, crisped in a pan and topped with red salsa, cheese and onion.
- Time45 min
- LevelEasy
- Costabout £0.89 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the masa harina and salt with the warm water to a soft, smooth dough that does not stick to your hands. Cover and rest for 10 minutes.
- 2
Put the tomatoes, chillies and garlic in a pan, cover with water and simmer for 10 minutes until soft. Drain, blend with the salt until smooth and keep warm.
10 min - 3
Divide the dough into 12 balls. Press each into a disc about 8 cm across and 5 mm thick.
- 4
Cook the discs in a hot dry frying pan for 2 minutes on each side, until set and speckled. While still hot, use a tea towel to pinch a rim around the edge of each one with your fingers, making a shallow dish.
4 min - 5
Wipe out the pan, heat the oil and fry the picadas rim side up for about 1 minute on each side until crisp and golden.
- 6
Spoon a little salsa into each, then scatter with the feta, onion and coriander. Eat straight away while crisp.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
