What is the tortilla de rescoldo?

Tortilla de Restoldo is a specific type of Chilean bread that represents some of the most primitive cooking methods that are still used in today's modern culinary world; This simple flour bread is a round flat flat loaf cooked directly in fire or carbons. Although many links to this food can be available online or in books, its more detailed descriptions are hard to come. Local accounts and other sources reveal more about how this basic meal is made, what it consists of and how it is commonly used in Chile.

Unlike other Chilean breads, such as Hallulla or others that are baked in the furnaces, the tortilla de Restoldo is really modest food. Some refer to as "ash bread" because they are often cooked in the ashes of the fire. Those who prepare this bread often have to clean it extensively to clean pieces of ash from the surface of the bread. Tortilla de Rescoldo is also often strongly burned or even burned and illustrates how modern troubas were able to give chSkulls much cleaner presentation than primitive cooking methods of fire. The tortilla de Restoldo also requires much more effort to cook than modern breads that are easy to slip into the oven or even baked on automatic transport carriages.

Some sources reveal more about why Chileans can still cook this type of bread. In some cases, cooking bread in fire can allow baking overnight. In the morning, the chefs simply remove it from the fire, where it is often still warm. Some of those who cook and use tortilla de Restoldo can enjoy it along with other foods such as Empanadas, which also include bread elements, but have stuffing made of meat or other ingredients. These two meals together often provide food for a Chilean picnic or an informal lunch.

Some wines are often recommended to add these breads where the classic lunch of wine and breads is manycountries around the world. Many red wines can give more tastes to food, including tortilla de rescoldo or similar breads that do not include many intense flavors. Although it is a simple meal, this flat bread remains the foundation in some Chilean communities and has no cultural importance.