Tortilla de rescoldo

Tortilla de rescoldo
Making tortillas de rescoldo
TypeBread
Place of originChile,[1] Argentina[citation needed]
Main ingredientsWheat flour

Tortilla de rescoldo or ember tortilla is a traditional Chilean[1] and Northern Argentine[citation needed] 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 common street food in populated areas or along roadways and sold by palomitas (little doves).[2][3]

  1. ^ a b c Maria Baez Kijac (1 January 2003). The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes. Houghton Mifflin Harcourt. pp. 103–. ISBN 1-55832-248-5.
  2. ^ a b "Tortilla de rescoldo". www.tasteatlas.com. Retrieved 2023-01-10.
  3. ^ Umaña-Murray, Mirtha (1996). Three generations of Chilean cuisine. Los Angeles: Lowell House. p. 190. ISBN 1-56565-467-6. OCLC 35249500.