PICADAS (PINCHED MASA TARTLETS)

Steps:

• For the picadas: With your hands, work the salt into the masa.
• Shape it into 20 to 22 walnut-size balls.
• Press them into rounds about 3 inches across and 1/8-inch thick.
• Set them side by side (not stacked) on baking sheets as they are shaped, covering them with a damp cloth.
• Lightly grease a griddle or large cast-iron skillet and heat over medium-high heat until a drop of water sizzles on contact.
• Have ready a basket lined with tea towels.
• Now you must work quickly, because the masa will be supple enough to shape for only a few seconds after baking.
• Place 2 of the prepared masa rounds on the hot griddle and cook for about 1 1/2 minutes, until the edges shrink away slightly from the pan and lose their raw look.
• Turn and cook the other side for 1 to 1 1/2 minutes more.
• Transfer to a plate or work surface and, while they're still hot, quickly pinch up the edges of each into a slightly raised rim.
• Place them in the basket and cover snugly with the towels.
• Continue with the remaining masa rounds, 2 at a time.
• Line a baking sheet with paper towels.
• In a small skillet or saucepan, heat the lard or shortening over medium heat until hot but not quite rippling.
• Using kitchen tongs, slide each picada into the hot fat and let it cook for 10 to 20 seconds.
• Before it starts to brown, lift out, letting it drain well, and set on the prepared baking sheet.
• When all the picadas are done, layer them with guacamole, cooked chicken and salsa.
• Scatter some of the grated cheese over the sauce, top with some chopped onion, if desired, and serve.