Tortilla de rescoldo is a simple, unleavened Chilean bread baked over a fire or embers, often referred to as “ash bread.” It requires more effort to cook than modern breads and is often enjoyed with other foods, such as empanadas, and complemented by red wine.
Tortilla de rescoldo is a specific type of Chilean bread that represents some of the most primitive cooking methods still used in the modern culinary world; this simple flour bread is a round, flat unleavened loaf baked directly over a fire or embers. While many references to this food may be available online or in books, more detailed descriptions of this food are hard to find. Local accounts and other sources reveal more about how this staple is made, what it consists of, and how it is commonly used in Chile.
Contrary to other Chilean breads, such as allulla or others that are baked in ovens, tortilla de rescoldo is truly a humble dish. Some refer to it as “ash bread” because it is often baked in the ashes of a fire. Those who prepare this bread often need to brush it extensively to remove the ash fragments from the surface of the bread. Tortilla de rescoldo is often heavily charred or even burnt, illustrating how modern ovens have been able to give breads a much cleaner presentation than primitive fire-cooking methods. Tortilla de rescoldo also requires much more effort to cook than modern day breads, which are simply placed easily into an oven or even baked on automatic conveyor belts.
Some sources reveal more about why Chileans can still cook this type of bread. In some cases, baking the bread over a fire can allow it to bake overnight. In the morning, the cooks simply remove it from the heat, where it’s often still hot. Some who cook and use tortilla de rescoldo may enjoy it alongside other foods, such as empanadas, which also include bread elements, but feature a filling of meat or other ingredients. These two foods together often provide a meal for a Chilean picnic or casual lunch.
Certain wines are often recommended to complement these breads, where a classic wine and bread lunch is common in many countries around the world. Many red wines can impart more flavor to a meal, including tortilla de rescoldo or similar breads, which don’t include many strong-flavor components. While a simple food, this flat bread remains a staple in some Chilean communities and has little cultural significance as well.
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