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