🫓 Tortilla de rescoldo

Name: Tortilla de rescoldo
Total time: 60 min
Yield: 6
Cuisine: Chile · Central and Southern Chile
Ingredients: 500 g plain flour; 2 tbsp lard, butter or oil; 1 tsp salt; About 250 ml warm water; Optional: a few chicharrones (crisp pork bits) or a spoon of toasted flour

Origin: Chile · Central and Southern Chile

285kcal

per serving · 100 g

285kcal

per 100 g

7 gProtein7 g / 100 g

8 gFat8 g / 100 g

46 gCarbs46 g / 100 g

Tortilla de rescoldo is a rustic Chilean flat bread baked directly in the embers of a wood fire, which gives it a smoky aroma and a slightly charred crust. Inside it is soft and a little dense, perfect for tearing and eating warm. In the countryside it is served with butter, cheese, pebre or as an accompaniment to stews.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Contains glutenbecause of: flour

Not keto46 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

flour

Recipe

6 servings60 min

Ingredients

500 g plain flour
2 tbsp lard, butter or oil
1 tsp salt
About 250 ml warm water
Optional: a few chicharrones (crisp pork bits) or a spoon of toasted flour

Method

Mix the flour and salt, rub in the fat and gradually add the warm water to make a soft dough.
Knead for 5–8 minutes until smooth, then rest for 20 minutes under a cloth.
Divide into 6 balls and flatten each into a disc about 1.5 cm thick.
Rake the embers into a layer and bury the discs in them, or place them in a 230 °C oven or on a hot cast-iron pan.
Cook for 10–15 minutes, turning once, until golden with a few dark spots and hollow-sounding.
Brush off the ash and serve warm.

How to make it lighter

Use a modest amount of fat in the dough; the bread bakes up well without extra butter.
Serve with fresh pebre or a salad instead of heaping butter on it, and use part wholemeal flour for more fibre.
Share a disc between two: it is dense, at about 285 kcal per 100 g.

History

Baking in the embers is one of the oldest ways to cook bread, and in rural Chile the tortilla de rescoldo is a traditional country food. The name comes from rescoldo, the glowing embers left after a fire burns down. Today many families still make it for a rustic meal, and it is often sold at country markets and roadside stalls in central and southern Chile.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →