Tortilla de Rescoldo
Tortilla de Rescoldo is a traditional Chilean flatbread cooked on embers or hot ashes ('rescoldo'). Made with flour, fat, and water, it has a rustic, slightly chewy texture and a subtle, earthy flavor. It's often served warm with butter or cheese, embodying a simple yet satisfying culinary tradition.
🧂 Ingredients
- 1 kg All-purpose flour
- 150 g Lard or vegetable shortening
- 500 ml Warm water
- 10 g Baking soda
- 10 g Salt
- 10 g Instant yeast
👨🍳 Instructions
- 1
In a large bowl, combine flour, salt, sugar, and yeast. Add the lard or shortening and mix with your hands until the mixture resembles coarse crumbs.
💡 Tip: Ensure the fat is well incorporated for a tender dough. - 2
Gradually add warm water while mixing with your hands to form a cohesive dough. Knead for about 5-7 minutes until smooth and elastic.
💡 Tip: The dough should be soft but not sticky. Adjust flour or water as needed. - 3
Divide the dough into 4 equal portions and shape them into balls. Let them rest, covered, for about 20 minutes.
- 4
Flatten each dough ball into a disc about 1 cm thick. Traditionally, these are cooked on hot embers or ashes ('rescoldo'). Alternatively, cook on a very hot griddle or cast-iron pan for about 5-7 minutes per side, until golden brown and cooked through.
💡 Tip: If using a griddle, ensure it's well-seasoned and very hot. - 5
Serve warm, ideally with butter, cheese, or a savory spread.
💡 Pro Tips
- ✓For a slightly richer flavor, you can use rendered pork fat (manteca) instead of shortening.
- ✓Ensure the cooking surface is very hot to achieve a good char and cooked interior.
🔄 Variations
- Some recipes include a small amount of sugar in the dough for a hint of sweetness.
- A pinch of baking soda can be added for a slightly different texture.