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Tortilla al Rescoldo

Name: Tortilla al Rescoldo
Prep time: PT20 minutes
Cook time: PT25-30 minutes
Total time: PT45-50 minutes
Yield: 8
Cuisine: Argentina
Ingredients: 500 g All-purpose flour (You can also use a mix of all-purpose and whole wheat flour for a nuttier flavor.); 80 g Beef fat (tallow) or lard (Rendered beef fat (tallow) is traditional. Lard is a good substitute. Ensure it's softened but not melted.); 1 tsp Salt (Fine sea salt is recommended.); approximately 200-250 ml Warm water (Add gradually until a firm, pliable dough forms. The exact amount will depend on the flour's absorbency.)

Argentine Ember Bread

A rustic and traditional Argentine flatbread, cooked directly in hot embers. This 'Tortilla al Rescoldo' is a staple of gaucho cuisine, often enjoyed alongside a traditional asado (barbecue). Its simple ingredients and unique cooking method result in a wonderfully smoky and hearty bread.

準備時間20 minutes

調理時間25-30 minutes

合計時間45-50 minutes

分量8

難易度Medium

2件の編集· Feb 8

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Tortilla al Rescoldo - Argentina traditional dish

🧂 材料

500 g All-purpose flour(You can also use a mix of all-purpose and whole wheat flour for a nuttier flavor.)
80 g Beef fat (tallow) or lard(Rendered beef fat (tallow) is traditional. Lard is a good substitute. Ensure it's softened but not melted.)
1 tsp Salt(Fine sea salt is recommended.)
approximately 200-250 ml Warm water(Add gradually until a firm, pliable dough forms. The exact amount will depend on the flour's absorbency.)

👨‍🍳 作り方

1
Prepare the dough: In a large mixing bowl, combine the flour and salt. Add the softened beef fat or lard. Using your fingertips or a pastry blender, rub the fat into the flour until the mixture resembles coarse crumbs. Gradually add the warm water, mixing until a firm, cohesive dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes, or until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for 10-15 minutes.
⏱️ 15 minutes
2
Shape the tortilla: Divide the dough into 8 equal portions. On a lightly floured surface, shape each portion into a thick, round disc, about 1.5-2 cm (about 3/4 inch) thick and 15-20 cm (6-8 inches) in diameter. You can use a rolling pin or your hands to flatten and shape them.
⏱️ 5 minutes
3
Prepare the embers: Build a strong wood fire and let it burn down to a bed of glowing embers. The ideal temperature is very hot, similar to what you'd use for grilling steaks. You should feel intense heat radiating from the embers. Clear a space in the embers large enough to accommodate the tortillas.
⏱️ N/A (fire preparation)
4
Cook the tortillas: Carefully place the shaped tortillas directly onto the hot embers. Use a sturdy metal tool or tongs to gently push them into the embers, ensuring they are well-covered. Cook for approximately 12-15 minutes per side, or until the tortillas are puffed, slightly charred in places, and cooked through. You will hear sizzling and smell a toasty aroma. The exact cooking time will depend on the heat of your embers.
⏱️ 25-30 minutes
5
Serve: Carefully remove the tortillas from the embers using a brush or tongs to brush off any loose ash. The tortillas will be dark and rustic. Serve immediately while hot, as they are best enjoyed fresh.
⏱️ 2 minutes

調理履歴を記録する

💡 プロのコツ

✓This is a traditional gaucho method, perfect for outdoor cooking and camping.
✓The smoky flavor from the embers is a key characteristic of this bread.
✓Serve alongside grilled meats (asado), stews, or as a hearty accompaniment to any meal.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add finely rendered pork cracklings (chicharrones) to the dough for added texture and flavor.
If embers are not available, a very hot oven (230-250°C / 450-480°F) can be used. Place the tortillas directly on a preheated baking stone or cast-iron skillet for a similar, though less smoky, result.