Incredible grilled tortilla and 5 tricks

Hello, friends and friends! They stop everything because today in Paulina cuisine we are not going to talk about meat, but grid. This time the protagonist of the note is Round, golden, smelling of tradition and field flavor: the grilled tortilla. If they did not try it yet, it is time to rethink many things.

This delicacy comes direct from the heart of the northern Argentina, more precisely from Santiago del Esterowhere the grill is not only filled with churrasquitos, but also of these Rustic mass jewelsmade with fat and love of the good.

There they also know her as roasted cake o grilled cakeand is the undisputed queen of the mate and the Creole desk.

Let’s see everything to know about the grilled tortilla: What is it, where does it come from, how to do it so that it is not hard as a vinyl disk, and why Fat is the soul of this recipe. Ah, and calm that we also leave the complete recipe with ingredients and step by step. So to turn on the fire … that the tortilla is not done alone.

About grilled tortilla

If there is something that defines the grilled tortillaIt is its simplicity. It has no yeast, it does not knead for hours, it does not inflate like French bread. It is a basic mass: flour, salt, fat, waterthat is cooking directly on the embers, unlike fried cakes. But not for that is less rich, huh. Because when it is well done, it is a flavor bomb.

The key is in cooking: soft embers, back and forth, and a little fat so that it does not dry. The result? A crispy fat tortilla on the outside, tender insidethat is split in hot pieces and passes from hand to hand.

You can eat it alone, With butter, with cheesewith a little salame … or so, with a Matte well primed.

The Santiago grill cake that got into all tables

In Santiago del Esterothe grill cake It is never missing. It is done in stove, in disk or grill, and is as popular as the locro or the empanadas. It went from being bread from poor to regional jewel. And over time, he got into other provinces until he became part of the Argentine Parrillero repertoire.

There is no Santiago who has not eaten a Mate tortilla on the side of the fire. Because there are no schedules for this delight. It can be breakfast, snack or roast entrance. Fire is the same and hunger too.

History and origin of the grill tortilla

The grilled tortilla It has deep roots in rural cuisine of Norte Argentino, especially in Santiago del Esterowhere popular ingenuity turned the basics into delicacy. In rural areas where the oven was a luxury and the bread did not get easy, this recipe was born as a practical solution: flour, fat, salt and fire.

This grilled tortilla was done in the ranches, about Chapa plates heated with embers or directly on stones. The Cooking over direct fire It wasn’t a gourmet option, it was what there was. And like many meals of humble origin, he ended up earning a place of honor at the Creole table.

Today, with the revival of the homemade, the native and the traditional, this tortilla Argentina He returned with everything. It is no longer just a field thing: we see it in fairs, in gastronomic events, in urban roasts, and even in Gourmet versions with herbs, cheese or bacon. But the soul remains the same: fire, mass, and a time shared.

Characteristics of grilled tortilla recipe

• Few ingredients, a lot of flavor: The traditional recipe uses only flour, salt, water and fat. There are no excuses for not doing it.
• Texture that falls in love: Crooon on the outside, spongy in the middle. And if we put a little cheese… Not to mention.
• Easy to make on any grill: Grilled tortilla It does not need an oven nor special utensils. Only embers, a iron (if any) and desire.
• Adaptable to everything: It can be done Finita, chubby, with filling, without filling, sweet, salty… each with his booklet and his craving.
• It eats hot: It is one of those meals that are eaten up, standing, with your hands. Once it cools you can fall heavy, by fat.
• Traditional and current: Even if I have centuries, it does not go out of style. It is part of our gastronomic identity.
• Ideal to show off: The Parrillera omelette It is perfect to serve before meat. To earn applause!

Everything you have to know to come as in Santiago

• It can be done with oil or butter, but it is not the same: The fat vaccine gives that smoked, deep, defining the traditional roast cake recipe. The butter gives it a softer touch, ideal for one more version of snack.
• Prevent it from being very hard: The grilled tortilla dough must be soft, not dry, warm water has to be used to integrate it. Letting it stand a few minutes before cooking is key. The embers have to be soft and you have to turn it only once.
• How to cook without burning: No direct fire. Use cums, without flame. If there is an iron plate, better! Turn it when the gold is even.
• Fair cooking time: Between 10 and 15 minutes per side. If the grilled tortilla is finer, it cooks less time. Knuckle blow: If it sounds hollow, it’s ready!
• Fat is the queen of flavor: Not only does it like it, it also helps texture. A tortilla Argentina Without fat it can be functional, but it is not the same. Fat gives elasticity, moisture and that Creole taste that we are looking for.

Tips, secrets and tricks for a perfect grill tortilla

1. You can use the melted fat OA ambient temperature. Never hot, not to burn the dough.
2. Handlenot with kneading stick: so that it is more rustic.
3. Cook the grill tortilla on a Iron Chapita Gold improves.
4. Clickto prevent the roasted cake from inflation during cooking.
5. Brush with fat While cooking, for more flavor.
6. Add oregano or garlic powder To the grilled tortilla to give it a different touch.
7. Serve in a wooden tablecut into triangles … and fight for the last piece!

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Grill tortilla recipe

Preparation time: 35 minutes

Yield: 6-8 portions

Ingredients

• 500g of common flour
• 100g of melted vaccine (or oil/butter)
• 1 cdta. salt (fine or thick)
• 200 ml of warm water (it can carry a little more)

How to make Step by step tortilla

1. Dissolve salt in warm water. Place the flour into a bowl and gradually incorporate the melted fat and salt water, mixing to form a soft dough.
2. Remove the dough from the bowl and knead 5 minutes until it is smooth and homogeneous. Cover the dough with a cloth and let stand for 30 minutes.
3. Divide the dough if you want to make more than one tortilla. Stretch round to a thickness of 1.5 cm.
4. Grilled with soft embers, on the grid or a hot plate.
5. Click with a fork above and cook about 10/12 minutes per side, turning only once. The tortilla must be golden and firm to the touch.
6. Remove from heat and serve hot. Accompany with a good mate.