Best 5 Picadas Pinched Masa Tartlets Recipes

PICADAS (PINCHED MASA TARTLETS)

Steps:

• For the picadas: With your hands, work the salt into the masa.
• Shape it into 20 to 22 walnut-size balls.
• Press them into rounds about 3 inches across and 1/8-inch thick.
• Set them side by side (not stacked) on baking sheets as they are shaped, covering them with a damp cloth.
• Lightly grease a griddle or large cast-iron skillet and heat over medium-high heat until a drop of water sizzles on contact.
• Have ready a basket lined with tea towels.
• Now you must work quickly, because the masa will be supple enough to shape for only a few seconds after baking.
• Place 2 of the prepared masa rounds on the hot griddle and cook for about 1 1/2 minutes, until the edges shrink away slightly from the pan and lose their raw look.
• Turn and cook the other side for 1 to 1 1/2 minutes more.
• Transfer to a plate or work surface and, while they're still hot, quickly pinch up the edges of each into a slightly raised rim.
• Place them in the basket and cover snugly with the towels.
• Continue with the remaining masa rounds, 2 at a time.
• Line a baking sheet with paper towels.
• In a small skillet or saucepan, heat the lard or shortening over medium heat until hot but not quite rippling.
• Using kitchen tongs, slide each picada into the hot fat and let it cook for 10 to 20 seconds.
• Before it starts to brown, lift out, letting it drain well, and set on the prepared baking sheet.
• When all the picadas are done, layer them with guacamole, cooked chicken and salsa.
• Scatter some of the grated cheese over the sauce, top with some chopped onion, if desired, and serve.

PICADAS (CRIMPED MASA TARTLETS)

Steps:

• With your hands, work the salt into the masa and divide into 20 to 22 walnut-sized balls. Press them into rounds about 3 inches across and 1/8 inch thick. Set them side by side (not stacked) on baking sheets as they are shaped, covering them with a damp cloth.
• Lightly grease a griddle or large cast-iron skillet and place over medium-high heat until a drop of water sizzles on contact. Have ready a basket lined with tea towels. Now you must work quickly, because the masa will be supple enough to shape for only a few seconds after baking. Place two of the prepared masa rounds on the hot griddle and bake for about 1 1/2 minutes, until the edges shrink away slightly from the pan and lose their raw look. Turn and cook the other side for another 1 to 1 1/2 minutes. Remove to a plate or work surface; while they are still hot, quickly pinch up the edges into a slightly raised rim. Place them in the basket and cover snugly with the towels. Continue with the remaining masa rounds, two at a time.
• In a small saucepan, heat the lard over medium heat until hot but not quite rippling. When ready to serve, arrange the picadas on a griddle and brush with the melted lard.
• Top half of the picadas with about 1 tablespoon of Salsa Verde de Aguacate and the other half with about 1 tablespoon of salsa de chile colorado. Scatter some of the cheese over the sauce in each picada and top each one with a swirl of crema and optional chopped onion.

PICADA (A NUT AND CHOCOLATE CONDIMENT)

Steps:

• Bake the garlic as indicated in the instructions.
• Meanwhile, crush the nuts to a paste. This is best done using a mortar and pestle.
• Peel and add the garlic, and continue mashing about five minutes.
• Add the chocolate and saffron, and continue mashing about one minute. Add two tablespoons of the broth, and continue mashing and stirring until smooth.
• Add the remaining broth and stir to blend.

PICADA

Steps:

• Wrap the saffron threads in aluminum foil and toast lightly in a hot frying pan for a few seconds, being careful not to let them burn. Cool. Put the peeled garlic and the parsley leaves into a small bowl. Add the toasted saffron threads. Next, add the olive oil. Process with a hand-held blender to make a coarse paste. Add the toasted hazelnuts and continue to make an even, fine mixture.

PIñA COLADA TART

Steps:

• To make the pastry, mix the flour and icing sugar together in a bowl. Rub the butter into the flour with your fingertips until it resembles fresh breadcrumbs then mix in the egg yolks. If the pastry feels too dry to form a dough, add 2 tbsp water. Roll into a ball then flatten it out into a disc and wrap the dough in cling film, then chill for at least 30 mins.
• While the pastry is chilling, make the filling by simply mixing all of the ingredients together in a large jug or bowl. Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess around the edges with a sharp knife. Prick the base of the pastry case with a fork and put it back in the fridge for 30 mins.
• Heat oven to 160C/140C fan/gas 3. Line the tart with baking parchment that you've crumpled and re-smoothed, then put baking beans or rice on top to hold the paper down. Bake for 10 mins, then remove the tart tin from the oven. Lift out the baking beans and paper, and bake for another 20 mins until golden and crisp.
• When the pastry is cooked, remove it from the oven, pour in the pineapple mixture almost all the way to the top but leaving a small gap and bake again for 25 mins or until just set.
• Leave to cool, then remove the tart from the tin and put it in the fridge to chill for 30 mins.
• While the tart cools pour the double cream and coconut rum into a large bowl and whisk until thick and billowy. Dollop the boozy cream on top of the tart and decorate with maraschino cherries and cocktail umbrellas if you like.