Picadas (pinched Masa Tartlets)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1 teaspoon salt, to taste
• 1 lb masa harina flour, fresh or reconstituted by mixing 2 cups masa harina with about 1 cup plus 2 tablespoons warm water (masa harina is made by quaker oats and other companies)
• 1/2 cup lard or 1/2 cup vegetable shortening
• 1 cup any salsa or 1 cup green chili salsa
• 1 cup guacamole
• 2 cups shredded cooked chicken
• 8 ounces queso fresco, crumbled
• 1 small onion, finely chopped

Recipe

• 1 for the picadas: with your hands, work the salt into the masa.
• 2 shape it into 20 to 22 walnut-size balls.
• 3 press them into rounds about 3 inches across and 1/8-inch thick.
• 4 set them side by side (not stacked) on baking sheets as they are shaped, covering them with a damp cloth.
• 5 lightly grease a griddle or large cast-iron skillet and heat over medium-high heat until a drop of water sizzles on contact.
• 6 have ready a basket lined with tea towels.
• 7 now you must work quickly, because the masa will be supple enough to shape for only a few seconds after baking.
• 8 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.
• 9 turn and cook the other side for 1 to 1 1/2 minutes more.
• 10 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.
• 11 place them in the basket and cover snugly with the towels.
• 12 continue with the remaining masa rounds, 2 at a time.
• 13 line a baking sheet with paper towels.
• 14 in a small skillet or saucepan, heat the lard or shortening over medium heat until hot but not quite rippling.
• 15 using kitchen tongs, slide each picada into the hot fat and let it cook for 10 to 20 seconds.
• 16 before it starts to brown, lift out, letting it drain well, and set on the prepared baking sheet.
• 17 when all the picadas are done, layer them with guacamole, cooked chicken and salsa.
• 18 scatter some of the grated cheese over the sauce, top with some chopped onion, if desired, and serve.