Tortilla de rescoldo – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Chile Servings: Serves 4-6
Chile Servings: Serves 4-6Tortilla de Rescoldo is a traditional Chilean bread that encapsulates a rustic and earthy charm. Historically, this bread was baked directly on the coals (“rescoldo”), giving it a distinct smoky flavor and a crusty exterior. Originating from the rural areas of Chile, this bread reflects the resourcefulness of country folk using basic ingredients to create a flavorful staple, perfect for meals or as a snack with butter or pebre.
Ingredients
- all-purpose flour – 3 cups / 360 g
- lukewarm water – 1 cup / 240 ml
- baking powder – 1 tbsp / 14 g
- salt – 1 tsp / 6 g
- shortening or lard – 2 tbsp / 30 g
Instructions
- Combine flour, baking powder, and salt in a large bowl.
- Add the shortening or lard in small pieces and mix until the mixture resembles coarse crumbs.
- Gradually add lukewarm water while mixing until a smooth dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until elastic.
- Divide the dough into 4-6 pieces and shape each into a flat disc.
- Heat a skillet or griddle over medium heat.
- Cook each disc on the skillet for about 5 minutes on each side, or until golden and cooked through.
Substitutions
- all-purpose flour -> whole wheat flour
- shortening or lard -> butter
Enhancements in the Next Evolution
- Add herbs like rosemary or oregano for an herbal note.
- Include a smoked paprika for extra smokiness.
- Brush with oil or butter after cooking for a richer taste.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
