Crimped Masa Tartlets from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez
Picada, literally, “pinked” or “pricked,” refers to the way you’re supposed to crimp up the edges of a small tortilla so as to form a shallow tartlet shell for
Ingredients
- 1 teaspoon salt, or to taste
- 1 pound masa, fresh or reconstituted by mixing 2 cups masa harina with about 1 cup plus 2 tablespoons warm water
- 1 small white onion, finely chopped (optional)
- ½ cup Mexican crema or crème fraîche
- 8 ounces queso fresco, crumbled, or queso añejo, grated (about 2 cups)
- 1 cup Green Sauce with Avocado or any green salsa
- 1 cup Red Sauce from Orizaba, Tomato Sauce with Chipotle Chiles, or any red salsa
- ½ cup lard, preferably home-rendered
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