Transport yourself to the rural landscapes of Argentina with Tortilla al Rescoldo, a traditional flatbread cooked directly in hot embers. This age-old cooking method imparts a unique smoky flavor and a rustic texture that pairs beautifully with traditional mate. Experience the simplicity and soul of South American cuisine with each savory bite.
🌾 1 kg common flour Type 000 – Brand: Cañuelas
🧂 1 tablespoon coarse salt Sal gruesa
💧 250 ml hot water
🧈 200 grams lard or 4 tablespoons – No specific brand
🥄 1 teaspoon baking soda optional
1- Prepare the Brine:
2- Mix Dry Ingredients:
3- Incorporate Lard:
4- Combine with Brine:
5- Knead Dough:
6- Rest the Dough:
7- Divide and Shape:
8- Second Rest:
9- Prepare Cooking Area:
10- Roll Out Tortillas:
- On a floured surface, use a wooden rolling pin to flatten a dough ball into a thin, evenly rolled tortilla.
- Prick it all over with a fork to prevent it from puffing excessively during cooking.
11- Cook in Ashes:
- Carefully place the tortilla onto the hot embers.
- Cover fully with hot ashes and fresh embers to cook evenly from all sides.
12- Manage Heat:
- Maintain consistent heat by adding more embers as needed.
- Particularly important in an open-air environment.
13- Flip and Finish:
- After about 40 minutes, check the firmness.
- Flip the tortilla, re-cover with ashes and embers, and cook for another 20 minutes.
14- Clean and Serve:
- Use a white cloth to brush off ashes.
- Use a knife with a green handle to gently scrape remaining char.
- Serve hot with mate.
Prep Time: 45 minutes
Cook Time: 1 hour per tortilla
Total Time: Approximately 2 hours
Servings: Varies, typically serves multiple people
Equipment:
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