Over time I have come to appreciate the Nicaraguan Picos recipe as one of my personal favorite pastimes. This traditional dish is delicious and versatile – you can make it how you want. Regardless of whether as an appetizer or a main mal, the fresh ingredients and spices create a delicious flavor sensation.
As I investigate just how Nicaraguan Picos are made, I enjoy the textures and flavors that come together. The base of this recipe is warm corn tortillas stuffed with cooked black beans and shredded chicken. The recipe itself is simple and is a good introduction to Nicaraguan cuisine for both novice and advanced cooks.
If you are a newcomer to making Nicaraguan Picos, you will have to gather some basic ingredients first. For a batch serving eight people, I generally prepare the following: Sixteen corn tortillas; 2 cups mashed black beans; 2 cups shredded cooked chicken; one cup each crumbled queso fresco, onions, chopped tomatoes, and cilantro. A dollop of sour cream and some spices like cumin and chili powder complete the dish.
The very first is warming the corn tortillas in a large skillet over medium heat, flipping them until pliable. Then I cover them in a kitchen towel to stay warm as I make the filling. The black beans will be cooked in a saucepan with sauteed onions, cumin, along with chili powder – a delicious foundation which goes perfectly with the other toppings.
Next up will be the chicken. I grab rotisserie chicken for a quick fix or make my own by seasoning boneless breasts with spices and salt, cooking until tender and shredding. Once I have my ingredients in hand, I can assemble the picos. I layer the black beans, onions, tomatoes, chicken, cilantro on each tortilla along with crumbled queso fresco over it.
The beauty of Nicaraguan Picos is it is adaptable. Add extras like avocados or pickled jalapeos to your liking. For a heartier version, I sometimes add more black beans or grilled vegetables if I’m going vegetarian.
When assembled, I bake the picos in a preheated oven until heated through and cheese melts. Alternatively, for a crispy texture, I cook them on a skillet or use a panini press. The result is a satisfying, flavorful dish sure to impress.
Ingredients For the Nicaraguan Picos Recipe
Tortillas
Black Beans
Shredded Cooked Chicken
Crumbled Queso Fresco
Chopped Tomatoes
Chopped Onions
Chopped Cilantro
Sour Cream
Vegetable Oil
Ground Cumin
Chili Powder
Salt and
Pepper
Cooking Instructions For the Nicaraguan Picos Recipe
- Heat a large skillet over medium heat and warm each tortilla for about 30 seconds on each side until pliable. Wrap the tortillas in a damp kitchen towel and microwave on high for 1 minute to soften them.
- Toast the tortillas directly on a gas stove burner over medium flame, turning them with tongs until heated and slightly charred.Place the tortillas on a baking sheet and heat in a preheated oven at 350°F (175°C) for 5 minutes.
- Rinse and drain canned black beans. In a saucepan, heat oil over medium heat. Sauté onions until translucent, then add black beans, cumin, and chili powder. Cook for 5 minutes, stirring occasionally.
Soak dried black beans overnight. Drain and rinse. In a large pot, cover the beans with water, bring to a boil, and simmer until tender (about 1 hour). Drain and set aside. Use pre-cooked canned black beans for convenience. Simply rinse and drain before using. - Use leftover cooked chicken or rotisserie chicken. Shred the chicken into small pieces using forks.
Season boneless, skinless chicken breasts with salt, pepper, and cumin. Grill, bake, or poach until cooked through. Shred the cooked chicken. Use pre-cooked shredded chicken available at the grocery store for a quick and convenient option. - Take a tortilla and spread a spoonful of black beans on top. Add shredded chicken, chopped tomatoes, onions, and cilantro. Sprinkle with crumbled queso fresco. Repeat with the remaining tortillas and ingredients.
- Spread a thin layer of sour cream on each tortilla. Top with black beans, shredded chicken, chopped tomatoes, onions, cilantro, and crumbled queso fresco. Customize the fillings by adding sliced avocados, pickled jalapenos, or hot sauce for an extra kick of flavor. Create a vegetarian version by omitting the chicken and adding extra black beans or grilled vegetables as a filling.
- For a spicier twist, mix some salsa or hot sauce with the black beans before spreading them on the tortillas.
- Preheat the oven to 350°F (175°C). Place the assembled picos on a baking sheet and bake for about 10 minutes or until heated through and the cheese is melted. Heat a large skillet over medium heat. Add a drizzle of oil and cook the picos for about 2-3 minutes on each side until golden brown and crispy.
10 Reasons I Love Nicaraguan Food
Nicaraguan food is a unique blend of indigenous traditions, Spanish influence, and a touch of Creole flair. It’s rich in history and flavor, making it a joy to explore. Here are 10 reasons why I love Nicaraguan food:
1. Gallo Pinto – The Staple of Every Meal
Gallo pinto, a simple combination of rice and beans, is served at almost every meal in Nicaragua. Its versatility is impressive; it can be enjoyed for breakfast with eggs and cheese or served as a side dish for lunch or dinner. The subtle flavor of fried beans mixed with perfectly cooked rice makes this dish a comforting and satisfying part of Nicaraguan cuisine.
2. Fresh and Local Ingredients
Nicaraguan cuisine is deeply connected to the country’s agricultural roots. Fresh fruits, vegetables, and meats are widely used, meaning most dishes are made from locally sourced, organic ingredients. This focus on fresh produce brings out the natural flavors of the food.
3. Corn-Based Dishes
Corn is a staple in Nicaraguan food, found in dishes like tortillas, nacatamales, and atol. Whether it’s the thick, handmade tortillas or the masa used in nacatamales, the richness of corn is evident in many traditional meals, providing a hearty base for various dishes.
4. Tasty Street Foods
Nicaraguan street food is diverse and delicious. From quesillo, a tortilla filled with soft cheese, onions, and cream, to vigorón, a mix of yucca, cabbage slaw, and pork rinds, the variety of quick, flavorful snacks is endless. Street food allows you to experience authentic Nicaraguan flavors on the go.
5. Balanced Use of Spices
Nicaraguan cuisine isn’t overly spicy, but it has just the right amount of seasoning. Spices like cumin, garlic, and annatto provide depth and warmth without overwhelming the dish. This balanced approach allows the natural flavors of the ingredients to shine through, making the food flavorful but not too intense.
6. Plantains Everywhere
Plantains are an essential part of Nicaraguan food, served in various forms like tostones (fried green plantains) or tajadas (fried ripe plantains). Their sweetness and starchiness complement savory dishes, adding a unique flavor and texture to meals.
7. Comforting Stews and Soups
Nicaraguan stews and soups, such as sopa de res (beef soup) and mondongo (tripe soup), are hearty and full of flavor. These dishes are often slow-cooked with vegetables and spices, resulting in rich, comforting broths that are perfect for any time of the year.
8. Nacatamales – A Celebration Food
Nacatamales are a Nicaraguan version of tamales, made with corn masa stuffed with pork or chicken, rice, potatoes, and spices, then wrapped in banana leaves and steamed. This dish is traditionally served during special occasions and holidays, making it a beloved comfort food. The combination of textures and flavors is unique, with the banana leaf adding a subtle earthy taste to the masa.
9. Delicious Desserts
Nicaraguan desserts, like tres leches cake and arroz con leche, are indulgent and satisfying. Tres leches cake, in particular, is a crowd favorite, with its sponge cake soaked in three kinds of milk, resulting in a rich, moist treat. The sweetness and creaminess of Nicaraguan desserts make them the perfect end to any meal.
10. A Blend of Cultures
Nicaraguan food is a beautiful mix of indigenous, Spanish, and Creole influences, which creates a rich culinary tapestry. From the indigenous use of corn to the Spanish introduction of rice and pork, the fusion of flavors and techniques makes Nicaraguan cuisine both diverse and uniquely flavorful.
Nicaraguan food is rich, comforting, and deeply connected to the country’s culture and history. Whether it’s the simplicity of gallo pinto or the complexity of nacatamales, each dish tells a story and offers a taste of Nicaragua’s diverse culinary heritage. From fresh, local ingredients to the balanced use of spices, these 10 reasons are just the beginning of why I love Nicaraguan food.
FAQ For the Nicaraguan Picos Recipe
Q: What are the main ingredients in the Nicaraguan Picos recipe?
A: The Nicaraguan Picos recipe includes a few essential ingredients that contribute to its unique flavour and texture. The base consists of flour, which gives the Picos their structure, while baking powder is added to create a light and fluffy texture. Other key ingredients often include sugar for sweetness, salt for flavour enhancement, and butter or margarine to enrich the dough. Finally, a touch of milk or water is used to bring everything together, making these snacks both delicious and easy to prepare.
Q: How is the Nicaraguan Picos recipe prepared?
A: To prepare the Nicaraguan Picos recipe, start by combining the dry ingredients—flour, baking powder, sugar, and salt—in a large bowl. Next, cut in the butter or margarine until the mixture resembles coarse crumbs. Gradually add milk or water, mixing until a soft dough forms. Roll the dough out on a floured surface to your desired thickness, cut into shapes, and bake until golden brown, resulting in delightful snacks perfect for any occasion.
Q: What occasions are Nicaraguan Picos typically served at?
A: The Nicaraguan Picos recipe is versatile and often enjoyed during various occasions. They are a popular snack at family gatherings, celebrations, and holiday festivities. Additionally, Picos can be served as a delightful accompaniment to meals, making them suitable for breakfast or as a light snack throughout the day. Their crunchy texture and mild sweetness make them appealing to both children and adults, ensuring they are a hit at any event.
Q: Can the Nicaraguan Picos recipe be customized with different flavours?
A: Absolutely! One of the appealing aspects of the Nicaraguan Picos recipe is its adaptability. You can easily customize the flavour by adding ingredients such as vanilla extract, cinnamon, or nutmeg to the dough. For a twist, consider incorporating grated cheese, herbs, or spices for a savoury variation. These modifications not only enhance the taste but also allow you to experiment and create a version that suits your preferences.
Q: How should Nicaraguan Picos be stored to maintain freshness?
A: To keep the Nicaraguan Picos recipe fresh, it’s essential to store them properly after they have cooled completely. Place them in an airtight container at room temperature to maintain their crispness and flavour. If you want to keep them for an extended period, consider freezing them in a sealed bag or container. When ready to enjoy, simply thaw at room temperature or reheat briefly in the oven to restore their delightful texture.
Nicaraguan Picos Recipe
Ingredients
- 2 cups masa harina corn flour
- 1 ½ cups warm water
- 1 teaspoon salt
- Vegetable oil for frying
Instructions
- In a mixing bowl, combine the masa harina and salt.
- Gradually add warm water to the masa harina while stirring with a spoon or your hands. Continue adding water until the dough comes together and is smooth.
- Knead the dough for about 5 minutes until it becomes soft and pliable. If the dough feels too dry, add a little more water. If it's too sticky, add a little more masa harina.
- Divide the dough into small portions and roll each portion into a ball about the size of a golf ball.
- On a clean surface, flatten each ball of dough into a thin disc, about 1/8 inch thick. You can use a tortilla press or a rolling pin for this step.
- Heat vegetable oil in a frying pan or deep fryer to about 350°F (175°C).
- Carefully place the flattened dough discs into the hot oil, one or two at a time, and fry them until they become golden brown and crispy. 8. This should take about 2-3 minutes per side.
- Use a slotted spoon or tongs to remove the Picos from the oil and transfer them to a paper towel-lined plate to drain excess oil.
- Repeat the frying process with the remaining dough discs until all the Picos are cooked.
- Serve the Picos Recipe warm and enjoy them as a snack or side dish. They can be eaten plain or served with salsa, guacamole, or your favorite dipping sauce.
1 comment
The Nicaragua Picos Recipe was a delightful surprise. They were perfect for breakfast or an afternoon snack with coffee. I loved how simple they were to make, and the end result was soft and delicious.