Entree: Mexico – Gulf Coast Mexico — Veracruz – Picadas Veracruzanas (Veracruz Picadas)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 30 min

Additional 30 min

Total 1 hr 40 min

Ingredients

- For the picadas:
  - 3 cups (360 g) masa harina for tortillas (Masa Harina)
  - 2 1/4 cups (540 ml) warm water, plus more as needed
  - 1 tsp (5 g) fine salt
  - 2 tbsp (30 ml) vegetable oil, for cooking picadas
- For the refried black beans:
  - 2 cups (480 g) cooked black beans (or 1 can, 15 oz/425 g, drained)
  - 1 tbsp (15 ml) lard or vegetable oil
  - 1/4 cup (60 ml) finely chopped white onion
  - Salt and pepper to taste
- For the tomato-chipotle shredded chicken:
  - 1 lb (450 g) cooked shredded chicken (from about 1.5 lb/700 g raw boneless skinless chicken thighs)
  - 1 tbsp (15 ml) vegetable oil
  - 1 small white onion, roughly chopped (about 4 oz/110 g)
  - 2 garlic cloves
  - 14 oz (400 g) canned diced tomatoes, or 2 cups (480 g) roasted fresh tomatoes
  - 1 chipotle chile in adobo plus 1 tbsp (15 ml) adobo sauce, or to taste
  - 1/2 tsp (2 g) ground cumin
  - 1/2 tsp (2 g) dried Mexican oregano or regular oregano
  - 1/2 cup (120 ml) low-sodium chicken broth or water
  - Salt and freshly ground black pepper to taste
- Toppings and garnishes:
  - 8 oz (225 g) queso fresco, crumbled
  - 1 cup (120 g) thinly sliced radishes (optional, for crunch)
  - 1/2 cup (80 g) quick pickled red onion (see note below)
  - 1/2 cup (15 g) chopped fresh cilantro
  - 2 limes, cut into wedges
  - 1 ripe avocado, sliced (optional)
- Quick pickled red onion (optional):
  - 1 small red onion, thinly sliced
  - 1/2 cup (120 ml) white vinegar
  - 1/2 cup (120 ml) water
  - 1 tbsp (15 g) sugar
  - 1 tsp (5 g) salt

Instructions

Short Description:
Thick, hand-formed corn masa rounds pan-fried and topped with refried black beans, shredded tomato-chipotle chicken, crumbled queso fresco, pickled red onion, and fresh cilantro for a hearty Veracruz-style main course.

Regional Notes:
This Veracruz version uses black beans and a tomato-chipotle braise for the shredded chicken, reflecting Gulf Coast preferences for bright tomato flavors and smoky chiles. The picadas are made thicker and slightly fried at the edges (a local style) so they hold generous toppings and serve as a complete meal.

1. Make the quick pickled red onion (if using): combine vinegar, water, sugar, and salt in a jar; stir until sugar dissolves. Add sliced red onion, press down so onions are submerged, cover, and refrigerate at least 30 minutes (best if made 1–2 hours ahead).
2. Prepare the masa for picadas: in a large bowl, combine masa harina and salt. Add warm water gradually, mixing with your hand until a soft, non-sticky dough forms. Dough should be moist but not tacky; add up to 2 tbsp (30 ml) more water if needed. Let rest 10 minutes, covered.
3. Shape the picadas: divide dough into 12 equal balls (about 2 oz/55 g each). Place a ball between two pieces of plastic wrap or a cut-open freezer bag and press with a tortilla press or heavy pan to form 4–5 inch (10–12 cm) discs about 1/4 inch (6 mm) thick. Remove top plastic, flip disc onto your hand, and using your thumb press a shallow well in the center to form a slight rim—this is the traditional picada shape.
4. Cook the picadas: heat a large griddle or heavy skillet over medium-high heat. Cook picadas 1–2 minutes per side until they have light brown spots and are set. Add 1 tbsp (15 ml) oil to the skillet and lightly fry each picada 30–45 seconds per side to crisp the edges and form a slight curl; drain on paper towels and keep warm in a low oven (200°F/95°C) as you finish the batch.
5. Make the refried black beans: in a medium skillet, heat lard or oil over medium heat. Add chopped onion and cook until soft, about 3–4 minutes. Add cooked beans, a splash of water or broth, and mash with a potato masher or the back of a spoon until the mixture is mostly smooth but still slightly chunky. Season with salt and pepper and keep warm.
6. Prepare the tomato-chipotle sauce: in a blender, combine chopped onion, garlic, canned tomatoes (with juices), chipotle chile and adobo, cumin, oregano, and chicken broth or water. Blend until smooth.
7. Cook the shredded chicken in sauce: heat 1 tbsp (15 ml) oil in a skillet over medium heat. Pour in the blended tomato-chipotle sauce and simmer 5–7 minutes to thicken slightly. Add shredded chicken, stir to coat, and simmer 5–8 minutes until chicken is flavored and sauce is reduced to a moist but not soupy consistency. Season with salt and pepper; adjust heat by adding more adobo or leaving chipotle out if milder flavor is desired.
8. Assemble the picadas: spread about 2–3 tbsp (30–45 g) warm refried beans onto each warm picada, leaving a small border. Top with a generous spoonful of the shredded tomato-chipotle chicken, sprinkle with crumbled queso fresco, a few pickled red onion slices, radish slices (if using), and chopped cilantro. Add avocado slices and a lime wedge on the side.
9. Serve: arrange 3 picadas per person for 4 servings (adjust to appetite). Serve immediately while the picadas are warm and slightly crisp, with additional lime wedges and hot salsa at the table.