Picaditas From Puebla Recipes

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.

Steps:

• 1. with 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 .

Steps:

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.