Green and Red Picaditas

Steps

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1. 1
   Roast all the salsa ingredients on a hot griddle. For the red salsa, roast the tomatoes, onion, and garlic until fragrant. On the side, roast the árbol chiles briefly until fragrant, being careful not to burn them. For the green salsa, roast the tomatoes, serrano chiles, onion, and garlic similarly.
   ▶ ≈0:42
2. 2
   Blend the salsas separately. Blend the green salsa in a blender with the roasted ingredients, a little water, and salt until chunky. Grind the red salsa in a molcajete by first grinding the onion and garlic with salt, then adding the halved chiles, and finally the tomato.
   ▶ ≈2:26
3. 3
   Heat lard in a pot on the griddle until hot, then add the cooked beans and fry until crispy. While the beans are frying, finely chop an onion.
   ▶ ≈4:08
4. 4
   Form small picaditas from the masa dough, making them medium-sized. Place them on the griddle to cook, and remove them as they become nearly cooked so they can cool slightly.
   ▶ ≈5:04
5. 5
   While the picaditas are still hot, pinch them gently along the edges to create an indentation for the toppings. Brush a little melted lard onto the edges of each piece.
   ▶ ≈5:50
6. 6
   Add toppings to each picadita: start with the fried beans, then sprinkle the chopped onion, add grated cheese, and finish with either red or green salsa as desired. Fry them briefly until golden and the toppings are set.
   ▶ ≈6:54