Picaditas Veracruzanas

Prepare the salsa: Roast the 400 grams of tomatillos, 30 grams of serrano peppers, and 10 grams of garlic cloves on a comal or dry skillet over medium-high heat until softened and slightly charred on all sides.

Transfer the roasted tomatillos, serrano peppers, and garlic cloves to a blender. Add 50 grams of white onion, 10 grams of cilantro, and 2 grams of salt. Blend until smooth. Set the salsa aside.

Prepare the masa: In a large bowl, combine 300 grams of masa harina and 5 grams of salt. Gradually add 350 grams of warm water, mixing with your hands until a soft, pliable dough forms. The dough should be smooth, not sticky or crumbly.