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1
Divide the fresh nixtamal masa into eight equal portions of approximately 60 g each. Keep all portions covered under a damp cloth. Working one at a time, press each portion between the palms or in a tortilla press into a thick oval disc 8–10 mm thick. The disc must be thick enough that its edges do not crack when pressed.
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2
Heat a comal or flat griddle over medium heat. Cook each disc for 3–4 minutes per side, turning once, until the surface is dry and lightly speckled. The picada should feel firm on the exterior but yield slightly when pressed at its centre.
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3
This is where the dish lives or dies. The instant each picada comes off the comal — while it is still fully pliable and hot — use the thumb and forefinger of both hands to pinch and roll the edge upward all around the oval, forming a continuous wall standing approximately 1 cm high. Cold masa cannot be pinched cleanly; it will crack and the edge will not stand. Work without hesitation.
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4
Return the pinched picadas to the comal for 1–2 minutes to set the raised edge. The walls should hold their form and show a slight colour on their inner face.
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5
To serve in the Veracruz market style, spoon salsa roja into half of the picadas and salsa verde into the other half. Both colours appear on the same plate. Scatter finely chopped white onion over each, then crumble queso fresco across the top and finish with a drizzle of crema. The cheese should sit in distinct crumbles, not melt into the salsa.