Picadas Veracruz Corn Cake

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A Picada Veracruzana is a thick, rustic corn cake griddled until golden and crowned with a bright fresh tomato-habanero salsa, creamy refried beans, and melty cheese. It is a beloved Gulf-coast street snack where the smoky char of the masa meets the punch of a roasted salsa in one satisfying handheld wedge.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 52 gCarbs
• 8 gFiber
• 6 gSugar
• 20 gProtein
• 720 mgSodium
• 640 mgPotassium
• 240 mgCalcium
• 4 mgIron
• 22 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Masa Cakes

• 2 cups masa harina
• 1 1/2 cups warm water
• 1/2 teaspoon fine salt
• 2 tablespoons lard or vegetable oil
• 1/2 teaspoon baking powder

For the Veracruz Salsa

• 4 ripe Roma tomatoes
• 1 small white onion, chopped
• 2 garlic cloves, peeled
• 1 habanero or jalapeño chile
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt

For the Toppings and Assembly

• 1 cup refried black beans, warmed
• 1 cup crumbled queso fresco or shredded Oaxaca cheese
• 1/2 cup shredded cooked chicken (optional)
• 2 tablespoons crumbled cooked chorizo (optional)
• Sour cream and sliced avocado for serving

Directions

1. Prepare the salsa: char the whole tomatoes, onion chunks, garlic, and chile on a dry cast-iron skillet over medium-high heat until blackened in spots, about 6 minutes. Transfer to a bowl, cool briefly, then roughly chop and toss with lime juice, cilantro, and salt; set aside.
2. In a large bowl whisk masa harina, salt, and baking powder. Add lard and rub into the flour with your fingertips until it looks like coarse crumbs. Pour in the warm water and mix into a soft, pliable dough; cover and rest 10 minutes.
3. Divide dough into 4 balls and press each between two sheets of parchment into a 5-inch round about 1/2 inch thick, keeping the unused dough covered so it does not dry out.
4. Heat a comal or large heavy skillet over medium heat (about 350°F). Cook each cake 3 minutes per side, pressing gently with a spatula, until lightly charred and cooked through; transfer to a rimmed baking sheet.
5. Spread a generous layer of warm refried beans over each cake, spoon the Veracruz salsa over the top, and scatter the cheese (plus chicken or chorizo, if using) across the surface.
6. Slide under the broiler about 4 inches from the heat for 2 to 3 minutes, watching closely, until the cheese is melted and bubbling in spots.
7. Cut each cake into wedges like a pie and serve hot, topped with a dollop of sour cream and slices of ripe avocado.
8. Eat right away while the masa is still crisp-tender at the edges and the toppings are molten.

Cook’s Notes

• The masa should feel like soft play-dough; if it cracks at the edges when you press it, spritz with a little more water and knead until smooth.
• A comal or cast-iron skillet gives the best char; nonstick pans will work but will not develop the same toasted flavor.
• For an extra smoky salsa, finish with a pinch of ground chipotle or a few drops of your favorite Mexican hot sauce.
• Picadas are best eaten the moment they come off the griddle so the masa stays crisp at the edges and the cheese stays molten.
• Pair with cold lagers or a tall glass of hibiscus agua fresca to balance the richness of the cheese and beans.

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