Dish
Tortilla de rescoldo
Tortilla de rescoldo is made from a dough that is similar to pizza dough. The dough is rolled out and cooked on a hot stone or griddle that has been heated over an open fire. The tortilla is then topped with cheese, vegetables, or meat and cooked until the cheese is melted and bubbly.
Origins and history
Tortilla de rescoldo originated in Argentina and is a traditional dish of the gauchos, or Argentinean cowboys. It is often cooked over an open fire while the gauchos are out on the range.
Dietary considerations
Tortilla de rescoldo is typically made with wheat flour, which contains gluten. It is not suitable for people with celiac disease or gluten intolerance. It is also high in carbohydrates and may not be suitable for people on a low-carb diet.
Variations
There are many variations of tortilla de rescoldo, including different toppings and fillings. Some versions are made with cornmeal instead of wheat flour.
Presentation and garnishing
Tortilla de rescoldo can be garnished with fresh herbs, such as parsley or cilantro. It can also be topped with sliced tomatoes or onions.
Tips & Tricks
To make the perfect tortilla de rescoldo, be sure to cook it over a hot fire and watch it carefully to prevent burning.
Side-dishes
Tortilla de rescoldo is often served with chimichurri sauce, which is a traditional Argentinean sauce made from parsley, garlic, and vinegar.
Drink pairings
Tortilla de rescoldo pairs well with red wine or beer.
Delicious Tortilla de rescoldo recipes
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