Tortilla de rescoldo
Type of bread
From Wikipedia, the free encyclopedia
Tortilla de rescoldo or ember tortilla is a traditional Chilean[1] flatbread, often unleavened, that was commonly prepared by rural travelers.[1] It consists of a wheat-flour-based bread, traditionally baked in the coals of a campfire or fireplace.[2] It is a common street food in populated areas or along roadways.[2][3]
Making tortillas de rescoldo | |
| Type | Bread |
|---|---|
| Place of origin | Chile[1] |
| Main ingredients | Wheat flour |
History
Ingredients
Typical ingredients are flour; lard, butter, vegetable shortening, or a combination; and salt; some recipes include baking soda or yeast.[4][5]
Preparation and serving
Ingredients are mixed to create a soft dough which is formed into disks varying from 20 centimetres (7.9 in) to 50 centimetres (20 in) in diameter.[4] Embers are raked from the fire and the tortillas placed directly onto them.[6]
Tortillas de rescoldo are served with butter or regional condiments.[4]
Flavors
The finished tortillas are characterized by strong flavors of smoke, ash, and char.[4]
Variations
Regulations
Government safety regulations prevent the sale of traditional tortillas de rescoldo, requiring them to be cooked in ovens rather than on open fires and requiring the chuchitas to be preserved in vinegar. Both regulations profoundly change the taste and sensory experience of the traditional product.[4]
