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+ servings
Three Vegan Picaditas on a Plate


Mitch and Justine
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
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Breakfast, Snack
Cuisine Gluten-Free, Mexican, Vegan
Servings 10 picaditas
Calories 107 kcal


  • Cast-iron skillet
  • Tortilla press
  • Mixing bowl


  • 2 cups masa harina ($0.25)
  • ½ teaspoon salt ($0.01)
  • 1 ½ cups warm water ($0.01)
  • 2-3 tablespoons refined coconut oil or vegetable oil ($0.42)

Toppings optional



  • 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.


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


  • 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 ⅛-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.


  • 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!



  • Calories are for 1 picadita cooked in ~½ teaspoon coconut oil.
  • Optional ingredients are not reflected in the price or calories of our recipes.
  • We calculate nutritional information for our recipes with Cronometer.
  • Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
  • All prices are in USD.


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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