tortilla al rescoldo

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.

Ingredients

🌾 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

Instructions

1- Prepare the Brine:

• In a "MOCHA COFFEE" branded mug, dissolve 1 tablespoon of coarse salt in approximately 250 ml of hot water.
• Mix thoroughly until the salt is fully dissolved.

2- Mix Dry Ingredients:

• In a large white plastic mixing bowl, combine 1 kg of common flour.
• Add 1 teaspoon of baking soda if using.

3- Incorporate Lard:

• Add 200 grams of lard into the flour mixture.
• Use your fingers to mix until the texture resembles coarse sand or crumbs.

4- Combine with Brine:

• Pour the hot brine into the flour and lard mixture.
• Stir with a fork to avoid burns, until fully combined.

5- Knead Dough:

• Once cool enough to handle, knead the dough in the bowl until all ingredients are fully integrated.
• Transfer to a clean, lightly floured surface and knead vigorously until smooth.

6- Rest the Dough:

• Place the dough in a black plastic bag, then into the mixing bowl.
• Cover it with a patterned kitchen towel and let it rest for 20 minutes.

7- Divide and Shape:

• Briefly knead the dough again before dividing it into three equal portions using a kitchen knife.
• Form each portion into a smooth ball.

8- Second Rest:

• Cover the dough balls with a plastic bag and kitchen towel.
• Allow them to rest for another 15 minutes.

9- Prepare Cooking Area:

• Arrange hot embers and ashes outdoors.
• Create a bed with a slightly clearer spot for the tortilla.

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:

• Large white plastic mixing bowl
• "MOCHA COFFEE" branded mug
• Green-handled spoon
• Metal fork with black/brown handle
• Kitchen knife with green handle
• Black plastic bag
• Patterned kitchen towel
• Wooden rolling pin
• Metal shovels/spatulas
• White cleaning cloth
• Red plastic serving plate

Cooking Tips

• Maintain heat by consistently adding embers.
• Dough should rest fully for optimal elasticity.
• Avoid using plastic utensils near heat sources to prevent damage.

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Tortilla al Rescoldo