Tortilla de rescoldo

Tortilla de rescoldo

Making tortillas de rescoldo
Type	Bread
Place of origin	Chile,[1] Argentina[citation needed]
Main ingredients	Wheat flour

Tortilla de rescoldo or ember tortilla is a traditional

The bread dates Spanish colonizers, who used it as a travel ration similar to pan subcinerario.^[4]

Vendors known as palomitas, typically women dressed all in white, sell the tortillas in train stations and other public areas, especially in Antihue and Laraquete.^[4]

Ingredients

Typical ingredients are flour; lard, butter, vegetable shortening, or a combination; and salt; some recipes include

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

Regional variations include those of Antihue, which include pork, and of Laraquete which is made chuchitas, a local shellfish.^[2][4]

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]

See also

• Damper (food)

References

Further reading

• Ferrán F., Antonio (2016). El pan en Chile : su historia, sus personajes, sus panaderías, su nobleza. Alberto Ferrán L., Pin Campaña. [Santiago de Chile].
  OCLC 970696884.{{cite book}}: CS1 maint: location missing publisher (link
  )

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