Hello, friends! Stop everything because today at Paulina Cocina, we're not going to talk about meat, but about grilled meat. This time, the star of the article is round, golden, with a traditional aroma and a taste of the countryside: the grilled tortilla . If you haven't tried it yet, it's time to rethink a lot of things.
This delicacy comes straight from the heart of northern Argentina, more precisely from Santiago del Estero , where the grill is not only filled with churrasquitos, but also with these rustic dough gems , made with fat and good love.
There it is also known as a grilled cake or a grilled cake , and it is the undisputed queen of mate and Creole desserts.
Let's learn everything you need to know about a grilled tortilla : what it is, where it comes from, how to make it so it doesn't end up as hard as a vinyl record, and why fat is the soul of this recipe . Oh, and don't worry, we've also got the full recipe with ingredients and step-by-step instructions. So, light the fire... the tortilla doesn't cook itself.
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On the Grilled Tortilla
If there's one thing that defines a grilled tortilla , it's its simplicity. It doesn't have yeast, it doesn't knead for hours, it doesn't puff up like French bread. It's a basic dough: flour, salt, fat, water , cooked directly over the coals, unlike fried tortillas . But that doesn't make it any less delicious. Because when it's made right, it's a flavor bomb.
The key is in the cooking: gentle embers, rarely cooked, and a little fat to keep it from drying out. The result? A tortilla with crispy fat on the outside and tender on the inside , which can be broken into warm pieces and passed around.
You can eat it alone, with butter, with cheese , with a little salami... or just like that, with a well-steeped mate .
The Santiago grilled cake that was placed on every table
In Santiago del Estero , the torta parrilla (grilled sandwich) is always present. It's made on a stovetop, on a disc, or on the grill, and it's as popular as locro ( ) or empanadas . It went from being a poor man's bread to a regional gem. And over time, it spread to other provinces until it became part of the Argentine grill repertoire.
There's no Santiago resident who hasn't eaten a tortilla for mate by the fire. Because there are no set times for this delicacy there. It can be breakfast, a snack, or a starter for a barbecue. The fire is the same, and so is the hunger.
History and origin of the grilled tortilla
The grilled tortilla has deep roots in the rural cuisine of northern Argentina, especially in Santiago del Estero , where popular ingenuity turned the basics into a delicacy. In rural areas where an oven was a luxury and bread was hard to come by, this recipe emerged as a practical solution: flour, fat, salt, and fire .
This grilled tortilla was made on ranches, on sheet metal griddles heated with embers or directly on stones. Cooking over direct heat wasn't a gourmet option; it was what was available. And like many foods of humble origins, it ended up earning a place of honor on the Creole table.
Today, with the revival of homemade, native, and traditional dishes, this Argentine tortilla has made a comeback. It's no longer just a country staple: we see it at fairs, culinary events, urban barbecues, and even in gourmet versions with herbs, cheese, or bacon . But the soul remains the same: fire, dough, and a shared moment.
Features of the grilled tortilla recipe
- Few ingredients, lots of flavor : The traditional recipe uses only flour, salt, water, and fat . There's no excuse not to make it.
- A texture you'll fall in love with : Crispy on the outside, fluffy in the middle. And if we add a little cheese in the middle ... it's out of the question.
- Easy to make on any grill : Grilled tortillas don't require an oven or special utensils. Just coals, a griddle (if available), and you're done.
- Adaptable to everything : It can be made thin, thick, filled, unfilled, sweet, savory ... each to their own liking and desire.
- Eat it hot : It's one of those foods you eat on the go, standing up, with your hands. Once it cools, it can be heavy due to the fat.
- Traditional and contemporary : Even though it's centuries old, it never goes out of style. It's part of our culinary identity.
- Ideal for showing off at the barbecue : The tortilla parrillera is perfect to serve before the meat. It's sure to win applause!
Everything you need to know to make it look like it did in Santiago
- It can be made with oil or butter, but it's not the same: Beef fat gives it that deep, smoky flavor that defines the traditional torta asada recipe. Butter gives it a milder touch, ideal for a snack-style version.
- Avoid overcooking: Grilled tortilla dough should be soft, not dry. Warm water should be used to blend it. Letting it rest for a few minutes before cooking is key. The coals should be gentle, and you should turn it only once.
- How to cook without burning: Avoid direct heat. Use open, flameless coals. If you have a cast-iron griddle, even better! Turn it over when the browning is even.
- Perfect cooking time: Between 10 and 15 minutes per side. Thinner tortillas will take less time to cook. Knuckle rap: If it sounds hollow, it's ready!
- Fat is the queen of flavor: It not only adds flavor, but also texture. A Argentine tortilla may be functional, but it's not the same. Fat gives it elasticity, moisture, and that Creole flavor we're looking for.
Tips, secrets, and tricks for a perfect grilled tortilla
- You can use melted or room-temperature fat. Never use hot fat, so as not to burn the dough.
- Stretch with your hand , not with a rolling pin: this will make it more rustic.
- Grilling the tortilla on a small iron plate improves the browning.
- Prick with a fork to prevent the baked cake from puffing up during cooking.
- Brush with fat while cooking for added flavor.
- Add oregano or garlic powder to your grilled tortilla for a unique twist.
- Serve it on a wooden board , cut into triangles... and let them fight over the last piece!
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Grilled tortilla recipe
Preparation time : 35 minutes
Yields: 6-8 portions
Ingredients
- 500g of all-purpose flour
- 100g of melted beef fat (or oil/butter)
- 1 tsp. salt (fine or coarse)
- 200 ml of warm water (it may take a little more)
How to make a grilled tortilla step by step
- Dissolve the salt in the warm water. Place the flour in a bowl and gradually add the melted fat and salted water, mixing until a soft dough forms.
- Remove the dough from the bowl and knead for 5 minutes until smooth and even. Cover the dough with a cloth and let it rest for 30 minutes.
- Divide the dough if you want to make more than one tortilla. Roll out into a round to a thickness of 1.5 cm.
- Grill over soft embers, on a rack or hot griddle.
- Pierce the top with a fork and cook for about 10-12 minutes per side, turning only once. The tortilla should be golden brown and firm to the touch.
- Remove from heat and serve hot. Pair with a good mate.
