Veracruz-style picaditas with black beans and salsa: Picaditas veracruzanas

articles Food & Cuisine Recipes

Karen Hursh Graber

Picaditas are fun to make as well as eat. As each one is baking on the comal, the sides are pinched up, creating perfect little containers to hold the toppings. Veracruz, being a port city, has seafood variations on its picaditas, which are sometimes known locally as pelliscadas. A very attractive presentation for an appetizer or buffet table is to garnish each picadita with a cooked shrimp.


  • 1 pound masa (your favorite recipe, or see Classic Corn Masa)
  • 1 1/2 cups refried black beans
  • 1 1/2 cups salsa verde, homemade or canned
  • 1 medium white onion, peeled and finely chopped
  • 1 cup queso fresco or feta cheese, crumbled
  • 12 medium shrimp, boiled and peeled (optional)


Divide the dough into 12 equal parts, roll into balls, and lightly press each one in a waxed paper lined tortilla press. They should be about 1/4 inch thick and about 3″ in diameter.

Place each one on a hot comal or dry, nonstick skillet. Bake on one side until just brown at the edges, turn and pinch all around the edge of each one to form a rim. Bake another 30 seconds, or until cooked through. Remove and keep warm by covering with a tea towel until all picaditas are baked.

Top warm picaditas with refried beans, salsa, onions and cheese. Place a shrimp in the center of each one, if desired.

Serve immediately. Makes 12.

Published or Updated on: January 1, 2006 by Karen Hursh Graber © 2008
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