Picadas Veracruzanas

In a large bowl, combine the Masa harina de maíz nixtamalizada and Sal. Gradually add the Agua, mixing with your hands until a soft, pliable dough forms. Knead for about 5 minutes until smooth. Cover with a damp cloth and let rest for 15 minutes.

For the Salsa Roja: Place 300g of Tomatillo, Chile de árbol seco, 10g of Diente de ajo, and 50g of Cebolla blanca in a pot with enough water to cover. Bring to a boil and cook until the Tomatillo softens and changes color, about 10-12 minutes. Drain, reserving a small amount of cooking liquid. Blend the cooked ingredients with 15g of Cilantro and a pinch of Sal, adding a little reserved liquid if needed, until smooth. Set aside.

For the Salsa Verde: Place the remaining 300g of Tomatillo, Chile serrano, the remaining 10g of Diente de ajo, and 50g of Cebolla blanca in a pot with enough water to cover. Bring to a boil and cook until the Tomatillo softens, about 8-10 minutes. Drain, reserving a small amount of cooking liquid. Blend the cooked ingredients with the remaining 15g of Cilantro and a pinch of Sal, adding a little reserved liquid if needed, until smooth. Set aside.