Maseca Tortillas with Salsa Roja

EASTHAMPTON, Mass. (Mass Appeal) - If you're setting up an Olympic opening ceremony party, you're going to want to get out your recipe cards. Alberto Lopez, Owner of La Casita Azteca in Easthampton, showed us how to make some tasty treats for our Olympics party!

Picaditas La Masa (Maseca Tortillas) with Salsa Roja

Tortilla Ingredients:

• 1 cup maseca
• 1 tsp. vegetable oil
• 1 tsp. lime juice
• 1 cup water
• 1 tsp. adobo seasoning

Salsa Roja Ingredients:

• 5 plum tomatoes
• 3 med. Serano peppers
• ½ small onion
• 3 cloves garlic
• 1 Tbsp. oil
• ½ cup fresh cilantro
• ½ cup water
• 2 pinches of salt

Filling and Topping

Ingredients:

• Chorizo
• Chicken
• ½ cup sour cream
• 3 tbsp. queso fresco
• 1/3 onion, thinly sliced

Directions:

1. Heat a comal or skillet over medium-high heat. Using plastic gloves, knead the masa with water, lime, oil and adobe for 2-3 min.
2. Form 6-7 small balls. Place each ball in a tortilla press and push the handle down halfway to form a 3-4” round of dough (Or, roll out with rolling pin ¼ “ thick and cut with the rim of a glass.
3. Place a picadita on the hot comal. Turn when light brown (with dark spots) on each side.
4. Remove from the heat and use your fingers to crimp the edge. Set aside.
5. Continue with the remaining picaditatas.
6. Heat another skillet or comal. Heat 5 tomatoes, turning as they begin to char. In another skillet, heat oil, onion and garlic. Sautee until light brown.
7. Put tomatoes, water and cilantro in blender, blend, then add mixture to the skillet with onion and garlic to heat 1-2 min, or until it just begins to boil. Remove.
8. Spread sour cream in each picadito. Add the filling of your choice, salsa, fresh slices of onion and queso fresca.
9. Heat until cheese melts slightly.
10. Enjoy!