Picaditas

Bring the flavors of Mexican street food into your kitchen with my picaditas recipe. They’re golden brown, crispy, and topped with all the fix-ins. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 178kcal

Author Arman Liew

Ingredients

1 pound masa harina
1 teaspoon salt
375 mls water hot
1/4 cup oil to fry

Instructions

Mix together masa harina and salt in a medium bowl. Pour hot water into the bowl and mix together until all the water is absorbed. Knead the dough with your hands for 5 minutes, until the dough becomes firm: not too dry or sticky.
Form the dough into a bowl and cover for 10 minutes to rest.
Divide the dough into 12 equal pieces and form into balls, using the palm of your hands. Cover the dough and set aside.
Preheat a nonstick skillet over medium-high heat. Cut open one zip lock bag, like a book, and place one ball of dough on it. Cover the dough with the other side of the plastic bag and press with a heavy iron skillet to flatten it out. Transfer the dough to a skillet and cook for 30 seconds per side. Transfer the cooked dough to a plate, chill for 30 seconds, and pinch the edges, around the entire dough, to create a rim. Cover the cooked dough with a towel.
Pour the oil into a skillet over medium-high heat. Fry the sopes, flipping every 30 seconds until the dough becomes crispy and golden. Remove it from the skillet and dry them on paper towel.
Serve the sopes with your favorite Mexican toppings like refried beans, shredded lettuce, salsa, etc.

Video

Notes

TO STORE: Store leftovers in an airtight container in the fridge for 3-4 days.

TO FREEZE: Store cooled sopes in a freezer-safe bag for up to three months.

TO REHEAT: Reheat them in the oven at 350F for 5-7 minutes or until they’re fully reheated. I don’t recommend the microwave as they will lose some crispiness.

Nutrition