Picaditas from Puebla
fresh corn masa for tortillas(no masa arina)
cotija chesse / grated
tomatillo salsa prefered
1with masa,make 6- 2 1/2 inch balls press down between two plastic enough to form thick little tortillas, cook over a med. hot gridle(COMAL)both sides, let them cool for a couple of minutes, then pinch edges all around like raising them up to make them look like a little plate,put them back on the gridle and add 1 teaspoon of very hot lard, 1teaspoon onion, refried beans, green salsa to taste, 1 teaspon cotija chesse top with sour cream .
Bobby Webb Bobdoescooking - Feb 27, 2014
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