The rescoldo tortilla or tortilla al rescoldo (embers and ashes) is a type of traditional bread from Mapuche cuisine, with similar variations existing in Bolivia and northern Argentina.
How to make Rescoldo Tortilla?
Rescoldo tortilla is a yeast-free bread dough with lard that was traditionally made with the embers left from the fire used to prepare lunch.
Nutritional facts
Each serving of rescoldo tortilla contains approximately 250 kcal, 40 g of carbohydrates, 8 g of fat, 6 g of protein, 2 g of fiber, 0 g of sugars, 10 mg of cholesterol, and 400 mg of sodium.
Step-by-Step Rescoldo Tortilla recipe
Category: Breads
Preparation: 30 minutes
Cooking: 15 minutes
Servings: 8 people
Ingredients
- 1 kg of wheat flour
- 200 g of lard
- 150 ml of hot water
- 1 teaspoon of baking soda
- 1 teaspoon of salt
Preparation
- In a medium bowl, mix the water with the warm and liquid lard, stir until dissolved and incorporate the salt and 1 teaspoon of baking soda. Set aside.
- On a smooth surface, sift the flour and make a well in the center, add the water and fat mixture, mix gradually with your fingers and knead for about 10 minutes until you form a consistent and homogeneous dough.
- Divide the dough into 8 to 10 equal pieces, knead individually and shape into a flat circular bread. Set aside.
- Prepare a wood fire until embers form, place the tortillas on the surface of the hot ash, cover with more ash and distribute evenly for even cooking, controlling the fire for about 15 to 20 minutes, avoiding charring.
- To know if it is already cooked, tap gently until you get a dull and hollow sound. Remove the tortillas from the rescoldo, clean with a clean and dry cloth, remove burnt parts and small embedded coals with a knife.
- Serve the rescoldo tortillas warm or cold, alone or accompanied by butter, head cheese, eggs, etc.
Rescoldo Tortillas in the oven
The traditional recipe for these tortillas is surrounded by hot embers and ashes, but they can also be baked in a gas or wood-fired kitchen oven or even in a skillet; however, it would no longer be a traditional “rescoldo tortilla.”
The reason for using the oven as an alternative is that today its production has become scarce, although it persists as a tradition in some rural areas mainly in southern Chile, both for family consumption and for sale.
Did you know?
It was very common in the past for families to take advantage of the kitchen fire ashes from midday to leave bread cooking that would be served in mid-afternoon until the widespread use of wood and gas stoves displaced these ancient hearths.
