If you’ve ever had the pleasure of biting into a picadita or sopecito, you know just how delicious and satisfying these little Mexican delights can be. These soft, slightly thick masa corn cakes, often topped with a variety of ingredients like salsa, cheese, or meat, are a staple in many Mexican homes. Whether you call them picaditas or sopecitos (they’re basically the same thing!), they’re perfect for any occasion and super easy to make from scratch. The key to a perfect picadita lies in making the masa (corn dough) by hand with fresh masa, which gives it that authentic, fluffy texture and flavor.
I’ll show you how to make picaditas from scratch, starting with the masa and working our way to delicious toppings. Let’s get into it!
What Are Picaditas (or Sopecitos)?
First things first, let’s clarify what picaditas (sometimes called sopecitos, or sopes, depending on the region and their size) are. They are small, round, thick masa corn cakes made from corn dough, a cousin to tortillas but thicker. The dough is often times lightly fried in oil, but in this recipe I omit that step for a healthier version. The sopes cake creates a soft base that’s perfect for topping with beans, salsa, cheese, sour cream, or even shredded meat. They are simple, yet totally mouth-watering.
While both picaditas and sopecitos refer to the same dish, the term “sopecitos” means “little sopes.” Sopes are often topped with meat and make for a whole meal. Sopecitos (or Picaditas) are often a smaller version served without meat as an appetizer or snack. Either way, they are very adaptable and absolutely delicious any time of day!
How to make Picaditas without frying?
When making the masa corn cakes for Picaditas, they are traditionally cooked on a comal and then lightly fried in oil. The frying gives them a firmer texture and crisp bite, which is quite satisfying. However frying sopes is not necessary! If you are looking for a lighter version, skip the frying. In this recipe I make sopecitos without frying the masa and they are still to die for!
Ingredients for Picaditas:
For the Masa (Corn Dough):
- 1 1/2 cups masa harina (corn flour)
- 1 1/4 cups warm water
For the Toppings (Customizable!):
- Refried Beans (here’s my Frijoles Refritos recipe)
- Salsa (this Salsa de Molcajete is perfect)
- Crumbled queso fresco, cotija cheese, or feta
- Mexican crema or sour cream
Step-by-Step Guide to Making Picaditas (Sopecitos)
Step 1: Making the Masa (Corn Dough)
The first step in making picaditas is creating your masa from scratch. Masa is the heart of the dish, so you’ll want to make sure it’s fresh and prepared correctly.
Start by placing the masa harina into a large mixing bowl. Slowly add the warm water, little by little, stirring with your hands as you go. Once it begins to come together, knead it for 2-3 minutes until the dough is soft and smooth. If it feels too dry, add a bit more water (a teaspoon at a time); if it feels too sticky, continue working it with your hands or let is rest for a few minutes until it’s no longer sticks to your hands or the bowl.
Shape the masa into a ball, cover the bowl with a towel and let it rest for 10 minutes while you prepare your toppings.
Step 2: Prepare the Toppings
Heat up your Frijoles Refritos in a small saucepan on low heat. If they become too dry, add a small amount of warm water. Prepare your salsa if making it fresh. I recommend my Salsa de Molcajete for this recipe- it’s sweet, spicy, salty and 100% authentic!
Step 3: Shaping the Picaditas (Sopecitos)
Now comes the fun part! Now that the masa has rested, knead it for another minute, wetting your hands with warm water if it is slightly dry. The masa should be very soft and moist, but not sticky or difficult to work with. Break the masa into small golf-ball-sized portions and roll into a ball. You can then use a Tortilla Press to make a small, thick disk, or gently shape it with the palms of your hands. Aim for about 3 inches in diameter, and about ¼ inch thick.
Step 4: Cooking the Picaditas
Heat a flat griddle or comal over medium heat. Once it’s hot, place the picaditas (or sopecitos) on the griddle and cook for 2-3 minutes on each side. You want them to form a golden crust while remaining soft inside. It’s time to flip them when the edges become dry and lift from the pan. They should have a nice, crispy bottom while maintaining that pillowy texture inside. Once done, transfer the picaditas to a plate and cover them with a clean cloth to keep warm.
Once they have cooled slightly, use your fingers and thumb to gently pinch the edges of the masa disc, creating a small “lip” or border around the picadita. This little edge will help hold all your delicious toppings!
(If you like your sopes fried, now is the time to fry the masa cakes in a small amount of oil until they are crispy on all sides. I skip this step to keep it simple and light!)
Step 4: Topping the Sopecitos
Now for the best part: the toppings. This is where you can get create (or use up leftovers)! Traditional picaditas are often topped with a simple beans, salsa, cheese, and a drizzle of crema. But feel free to experiment with different combinations.
Here are some classic topping ideas for your picaditas:
- Beans: Cooked, whole Peruvian Beans are delicious here or Frijoles Fritos (Refried Beans) for something smoother.
- Salsa: Red or green salsa, whether mild or spicy, is a must. You can use a roasted tomato salsa like this Salsa de Molcajete or a tangy green tomatillo salsa like this Salsa de Chile Arbol.
- Cheese: Crumbled queso fresco or cotija cheese will add the perfect amount of salty richness. Feta cheese also works if that’s what you have on hand.
- Mexican Crema: A drizzle of creamy, tangy Mexican crema (or sour cream if you prefer) is the perfect finishing touch. This is a garnish and is okay to omit if you don’t have it in your refrigerator.
Once your picaditas are topped with all the delicious fixings, they’re ready to be devoured. Enjoy them as an appetizer, a light lunch, or a satisfying snack!
Tips for Perfect Picaditas (Sopecitos):
- Keep the masa moist. If the masa becomes dry the picaditas won’t be light and soft. The masa should have as much water as it can take without becoming sticky.
- Don’t rush the cooking. Cooking the picaditas over medium heat ensures they cook evenly, with a nice golden crisp without burning or being doughy.
- Be generous with toppings. Picaditas are meant to be piled high with delicious salsas and cheese. The more, the better!
- Use your creativity. While traditional toppings are great, don’t be afraid to experiment. Add grilled vegetables, chorizo or avocado slices for extra bulk and flavor.
Why You’ll Love Picaditas (or Sopecitos):
Picaditas are an incredibly versatile dish that’s perfect for any occasion. They’re easy to make, customizable, and absolutely delicious. Whether you’re craving a savory snack or a complete meal, Sopecitos offer the perfect base for a variety of toppings, and because they’re made from scratch with fresh masa, you’ll taste the difference in every bite.
Ready to try making picaditas? Grab your masa and give these a try! Let me know how it goes by rating this recipe or leaving a comment- I’d love to hear from you.
Picaditas (Mexican Sopecitos)
Ingredients
- 1 1/2 cup masa harina
- 1 1/4 cup warm water
- cooked beans (whole beans or refried work well)
- salsa (red or green)
- crumbled cheese (queso fresco, cotija cheese, or feta)
- Mexican crema or sour cream
Instructions
- Start by placing the masa harina into a large mixing bowl. Slowly add the warm water, little by little, stirring with your hands as you go. Once it begins to come together, knead it for 2-3 minutes until the dough is soft and smooth. If it feels too dry, add a bit more water (a teaspoon at a time); if it feels too sticky, continue working it with your hands or let is rest for a few minutes until it's no longer sticks to your hands or the bowl.Shape the masa into a ball, cover the bowl with a towel and let it rest for 10 minutes while you prepare your toppings.
- Heat up your Frijoles Refritos in a small saucepan on low heat. If they become too dry, add a small amount of warm water. Prepare your salsa if making it fresh.
- Now that the masa has rested, knead it for another minute, wetting your hands with warm water if it is slightly dry. The masa should be very soft and moist, but not sticky or difficult to work with. Break the masa into small golf-ball-sized portions and roll into a ball. You can then use a Tortilla Press to make a small, thick disk, or gently shape it with the palms of your hands. Aim for about 3 inches in diameter, and about ¼ inch thick.
- Heat a flat griddle or comal over medium heat. Once it’s hot, place the picaditas (or sopecitos) on the griddle and cook for 2-3 minutes on each side. You want them to form a golden crust while remaining soft inside. It’s time to flip them when the edges become dry and lift from the pan. They should have a nice, crispy bottom while maintaining that pillowy texture inside. Once done, transfer the picaditas to a plate and cover them with a clean cloth to keep warm.
- Once they have cooled slightly, use your fingers and thumb to gently pinch the edges of the masa disc, creating a small "lip" or border around the picadita. This little edge will help hold all your delicious toppings! (If you like your sopes fried, now is the time to fry the masa cakes in a small amount of oil until they are crispy on all sides. I skip this step to keep it simple and light!)
- Now it's time to add the toppings! Begin by placing a thin layer of beans on the top of the sope. To that, add a layer of salsa and top with crumbled cheese. Finally, add a drizzle of Mexican crema or sour cream. Serve immediately and enjoy!
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