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1
For the picadas: With your hands, work the salt into the masa.
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2
Shape it into 20 to 22 walnut-size balls.
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3
Press them into rounds about 3 inches across and 1/8-inch thick.
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4
Set them side by side (not stacked) on baking sheets as they are shaped, covering them with a damp cloth.
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5
Lightly grease a griddle or large cast-iron skillet and heat over medium-high heat until a drop of water sizzles on contact.
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6
Have ready a basket lined with tea towels.
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7
Now you must work quickly, because the masa will be supple enough to shape for only a few seconds after baking.
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8
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.
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9
Turn and cook the other side for 1 to 1 1/2 minutes more.
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10
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.
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11
Place them in the basket and cover snugly with the towels.
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12
Continue with the remaining masa rounds, 2 at a time.
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13
Line a baking sheet with paper towels.
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14
In a small skillet or saucepan, heat the lard or shortening over medium heat until hot but not quite rippling.
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15
Using kitchen tongs, slide each picada into the hot fat and let it cook for 10 to 20 seconds.
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16
Before it starts to brown, lift out, letting it drain well, and set on the prepared baking sheet.
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17
When all the picadas are done, layer them with guacamole, cooked chicken and salsa.
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18
Scatter some of the grated cheese over the sauce, top with some chopped onion, if desired, and serve.
