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–+ servings
Three Vegan Picaditas on a Plate

Best Vegan Picaditas

Justine Drosdovech
Sink your teeth into these delicious picaditas made from crispy corn cakes topped with green or red salsa, fresh onion, and creamy vegan queso. They're a perfect breakfast or snack!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine Gluten-Free, Mexican, Vegan
Servings 10 picaditas
Calories 107 kcal

Equipment

  • Cast-iron skillet
  • Tortilla press
  • Mixing bowl

Ingredients
 

US Customary - Metric
  • 2 cups masa harina
  • ½ teaspoon salt
  • 1 ½ cups warm water
  • 2-3 tablespoons refined coconut oil or vegetable oil

Toppings optional

Instructions
 

Dough

  • Add the masa harina and salt to a mixing bowl and combine. Then, pour in 1 ½ cups of warm water to start and mix together using your hands.
  • Knead the dough to form a ball that's sticky enough to stay together, but not coming off on your hands. Add more flour or water to achieve a texture similar to play-dough. Keep the dough covered with a tea towel.
  • Break off pieces of masa to form small balls (about 55 g each, or the size of a golf ball). Roll each piece of dough between your palms until smooth.

Toppings

  • Prepare salsa verde and salsa roja, or just one kind. Prep the other garnishes as well. Tip: prepare all toppings beforehand to save time.

Rolling

  • If you have a tortilla press, cut a zip lock bag into 2 pieces that will fit into the press. Open the press and place a ball of dough in the center on a piece of plastic. Place the other plastic piece on top and close the press down to form tortillas slightly thicker than normal (about 1/8-inch thick).
  • If you don't have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Press the dough down with the bottom of a baking dish or flat plate.

Cooking

  • Preheat a cast-iron skillet or comal up to medium. Cook each tortilla for about 60 seconds on the first side, or until brown spots are forming and the edges are curling up.
  • Flip and press down on the tortilla lightly until it starts to puff up, about 80-90 seconds. Remove from heat and keep warm while you continue cooking the other tortillas.
  • After ~30 seconds, pull a little dough from the inner portion of the cooked tortilla to form a small ridge around the outside. Pinch around the middle portion as well to form little craters (similar to an English muffin).
  • Lightly brush the bottom of your skillet with oil, then add the pinched tortillas back in. Drizzle each one with a little refined coconut oil or other vegetable oil. Continue cooking for another 2-4 minutes until crispy.
  • While in the pan, top each picadita with either salsa roja or salsa verde. Garnish with queso fresco, diced white onion, or Mexican crema. Happy eating!

Nutrition

Serving: 1picadita | Calories: 107kcal | Carbohydrates: 17.4g | Protein: 2.1g | Fat: 3.7g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 2.9mg | Potassium: 60mg | Fiber: 1.5g | Vitamin A: 48.8IU | Calcium: 32.1mg | Iron: 1.7mg
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