Picaditas de Frijol con Salsa Roja y Queso Fresco (Veracruz Bean Picaditas)
Small, thin masa cakes with a pinched rim, crisped on the griddle and topped with creamy beans, red salsa, onion and cheese.
Made with Salsa roja (cooked red salsa) and Frijoles de la olla (pot beans). Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelMedium
- Costabout £0.97 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, stir in the warm water, and knead for 2 minutes to a soft smooth dough. Cover and rest for 10 minutes.
10 min - 2
Divide into 12 balls. Press each between two sheets of baking paper into a disc about 8 cm across and 4 mm thick.
- 3
Cook the discs on a dry hot griddle or heavy pan for 1 to 2 minutes a side, until they hold together and have a few flecks of brown.
4 min - 4
While still warm, pinch the edge of each disc between thumb and forefinger to form a low rim, about 5 mm high.
- 5
Heat the oil in the pan and fry the picaditas, rim side up first, for 1 to 2 minutes a side, until crisp and golden. Drain on kitchen paper.
4 min - 6
Mash your ready made pot beans (see the base recipe) with a splash of broth and warm them through. Spread a spoonful in each picadita.
- 7
Top with your ready made salsa roja (see the base recipe), crumbled feta, onion and coriander. Serve straight away.
Tips
- Pinch the rim while the masa is still warm. It cracks once it cools.
- Keep the discs thin so they crisp. A thick disc turns doughy rather than crunchy.
- Make a double batch of the bases and freeze extra griddled ones for a quick snack.
Storing and freezing
Griddled, unfried picaditas keep in the fridge for up to 2 days. Fry fresh to serve. Eat topped picaditas immediately.
Questions
What are picaditas?
Picaditas are small, thin discs of corn masa with a pinched edge, fried and topped with salsa, beans, cheese and onion. They are a popular antojito in Veracruz.
How are picaditas different from sopes?
Picaditas are smaller and thinner, with a lower rim. Sopes are thicker and larger, with a deeper pinched edge.
Are picaditas gluten free?
Yes. They are made from masa harina and water. Use pure corn masa, and check that your toppings are gluten free too.
More made with salsa roja (cooked red salsa)
Huevos Divorciados (Divorced Eggs)
DFNFVChiles Poblanos Rellenos de Arroz y Queso (Poblano Chillies Stuffed with Red Rice and Cheese)
GFEFNFChiles Poblanos Rellenos de Chorizo (Chorizo Stuffed Poblano Peppers)
GFEFNFGorditas de Chicharrón con Frijol (Masa Pockets with Pork Crackling and Beans)
GFEFNFDouble 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.