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1
Heat lard in a cast iron skillet or griddle until hot and ready for cooking.
2
Add thin onion slices and dried tree chiles to the hot lard, sauté until lightly browned.
3
Add the cooked beans to the skillet and fry with the onion and chiles until the beans are well-fried. Mash some beans lightly with a spoon to enhance the flavor.
4
On another part of the skillet, roast tomatoes, onion, garlic, and puya chiles, turning occasionally to prevent burning.
5
Once the chiles are roasted, begin grinding them in a molcajete or blender while still warm, adding a pinch of salt.
6
Add water, onion, and tomatoes to the molcajete and continue grinding until you achieve a smooth, chunky salsa.
7
Once the salsa is ready, transfer the fried beans to a clay pot or small serving dish.
8
Begin forming the picaditas by taking small portions of masa, rolling into balls, then gently pressing the center with your finger to create a small bowl shape.
9
Fry the picaditas in hot lard one at a time or in batches. While still hot, carefully pinch the edges with a paper towel to further define the bowl shape.
10
Brush or lightly coat each picadita with a small amount of lard for additional flavor and texture.
11
Flip the picaditas and continue frying until both sides are golden brown.
12
Once the picaditas are cooked, drain excess oil on a paper towel.
13
Assemble the picaditas by filling each one with fried beans, then topping with lettuce, cheese, and sour cream. Add the homemade salsa on top if desired, depending on spice preference.
14
Serve the picaditas hot as a delicious lunch or dinner.
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