Picaditas Verdes y Rojas Receta Económica, Fácil y Bien Sabrosa

Ingredients

• 12 pieces Corn Tortillas (small (6‑inch) corn tortillas)
• 1 cup Refried Beans (cooked black or pinto beans, drained)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• 1 cup Queso Fresco (crumbled or shredded)
• 1 medium Onion (finely chopped for topping)
• 0.25 medium Tomato (for green salsa, roughly a quarter of a tomato)
• 4 medium Tomatoes (for red salsa, roasted)
• 4 pieces Serrano Chilies (stem removed, for green salsa)
• 1 handful Chile de Árbol (dried, for red salsa (adjust to heat preference))
• 2 cloves Garlic (one for each salsa, minced)
• to taste Salt
• 2 tablespoons Water (for adjusting salsa consistency)

Instructions

1. Roast Vegetables for Both Salsas

   Heat the comal over medium‑high heat. Place the quarter tomato, onion pieces, garlic cloves, serrano chilies and the whole tomatoes, onion, garlic, and chile de árbol on the hot surface. Turn frequently with a spoon until the skins are charred and the vegetables are softened, about 5 minutes.

   Time: PT5M

2. Blend Green Salsa

   Transfer the roasted quarter tomato, a small piece of onion, one serrano chile, and one garlic clove to the blender. Add 1‑2 tbsp water, a pinch of salt, and blend until smooth but still slightly textured.

   Time: PT2M

3. Grind Red Salsa in Molcajete

   In the molcajete, first grind the roasted onion and garlic with a pinch of salt into a coarse paste. Add the toasted chile de árbol (halved) and grind again. Finally, add the roasted tomatoes (quartered) and grind until you reach a chunky salsa texture.

   Time: PT5M

4. Fry the Beans

   In a small skillet, melt the butter over medium heat until foamy. Add the refried beans and fry, stirring occasionally, until the beans are golden and slightly crisp, about 5 minutes.

   Time: PT5M

5. Prepare Topping Onion

   While the beans fry, finely dice the remaining onion and set aside in a small bowl.

   Time: PT3M

6. Assemble Picaditas

   Wipe the comal clean, then lightly oil it. Place one corn tortilla on the hot surface, add a small spoonful of melted butter, then a layer of fried beans, a sprinkle of diced onion, shredded queso fresco, and drizzle with either green or red salsa. Fold the tortilla in half, pressing gently with the spatula.

   Time: PT10M

7. Cook Until Crispy

   Cook the folded picadita for 1‑2 minutes per side, until the tortilla is lightly browned and the cheese has softened.

   Time: PT5M

8. Serve

   Transfer the finished picaditas to a serving plate. Serve hot with extra salsa on the side if desired.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Corn Tortillas: Flour tortillas (will change flavor)
• Instead of Refried Beans: Mashed black beans, Canned pinto beans
• Instead of Unsalted Butter: Vegetable oil, Lard
• Instead of Queso Fresco: Feta, Cotija, Mozzarella
• Instead of Onion: White onion, Shallots
• Instead of Tomato: Ripe plum tomato
• Instead of Tomatoes: Canned diced tomatoes (fresh preferred)
• Instead of Serrano Chilies: Jalapeño, Thai bird chilies
• Instead of Chile de Árbol: Cayenne pepper flakes
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Salt: Sea salt, Kosher salt

Equipment Needed

• Comal or Cast‑Iron Skillet
• Blender
• Molcajete or Mortar and Pestle
• Knife
• Cutting Board
• Spatula
• Measuring Spoons (optional)
• Serving Plate (optional)
• Small Bowl (optional)

Critical Steps — Do Not Skip

• Roasting the vegetables until nicely charred.
• Grinding the red salsa in a molcajete for authentic texture.
• Frying the beans until golden and slightly crisp.
• Assembling and folding the picaditas while the tortilla is still hot.

Chef Tips from the Video

• For extra smoky flavor, char the chilies directly over an open flame before adding them to the salsas.
• If you prefer a milder red salsa, remove the seeds from the chile de árbol before grinding.
• A light drizzle of lime juice over the finished picaditas brightens the flavors.

Troubleshooting

Storage

Refrigerator: Store any leftover salsa in an airtight container for up to 3 days.

Freezer: Salsas freeze well for up to 2 months; reheat gently before using.

Room temperature: Picaditas are best served immediately; they lose crispness after an hour at room temperature.

Make-Ahead Tips

• Both green and red salsas can be prepared up to 2 days ahead and stored in the fridge.
• Fried beans keep well refrigerated; reheat gently with a little butter before assembling.
• Assemble picaditas just before serving to retain crispness.

Frequently Asked Questions