These ‘picaditas del puerto de Veracruz’ are rumoured to be an excellent cure for a hangover, but even if you don’t have a hangover you will still want to try these ‘bocadillas’ (nibbles).

These treats are hand-made ‘pinched’ tortillas of masa (corn dough), topped with either a salsa verde (green salsa) or salsa roja (red salsa), then shredded chicken, crema fresca (crème fraiche) and queso fresco (fresh cheese, a mild feta makes a good substitute).

two types of picaditas, one with salsa verde and one with salsa roja

• the tomatillos and serrano chiles for the green salsa.

Tomatillos and serrano chiles for the salsa verde

• The salsa verde (green salsa) was the best I have tasted, and very easy to make. This particular recipe used 10 tomatillos, 1/4 onion, 1 garlic clove, 4 serrano chiles, salt and 2/3 of a bunch of cilantro
• The two salsas, creme fresca and queso fresco were arranged for topping the picaditas.

The two salsas, creme fresca and queso fresco arranged for topping the picaditas

• the red salsa picaditas

the ‘red salsa’ picaditas ready to eat

Everyone received one red and one green salsa picadita. The green salsa was very spicy if you tried it straight but the cream and cheese really ‘softened’ the spiciness.

two types of picaditas, one with salsa verde and one with salsa roja

Chef Rossana, our Mexican Cooking Class instructor, is on Twitter: https://twitter.com/MiMetate