For the chipotle salsa:

• Place the chipotles in a sauce pan and cover with water. Cook until peppers are soft, about 15 -18 minutes. Place the pepper and some of the water in the blender and add the garlic clove. Blend until smooth. Add the vegetable oil in a small skillet in a low heat, add the chipotle sauce and cook for about 8 minutes. Add salt to taste.
• Cooking the salsas and the end results.

For the Masa harina dough:

• Combine the 2 ½ cups of masa harina, salt with the water. Mix throughly for about 2 minutes to form a soft dough. If dough feels dry, add more water (one tablespoon at a time) Form small balls and proceed to make the tortillas following the instructions given here.
• Remove the tortillas from the comal and using your fingers pinch the edges to from a rim around the edges while they are still warm, like when you are making the edges of a pie crust.
• Place the picadas in a cloth napkin to keep warm and set aside while you finish making the rest of the dough. This step can be done in advance and just warm up before serving.
• When ready to serve gather all the salsas, picadas, cheese, chopped onion and melted lard to assemble your dish. Heat your griddle.
• Brush the griddle with the lard, place the picadas with their rims up and spread some more lard in their tops. While they are warming up spread the salsa of your choice, followed by the cheese and then the chopped onion. Note: Some people prefer to fry the picadas instead of warming up in a griddle and then add the salsa and cheese.

Serve warm and add cream. You can use any salsa for the topping, refried beans, shredded beef or chicken.