Tortilla Santiagueña, a cherished recipe from the Santiago del Estero region in Argentina, is a delightful flatbread perfect for enjoying with a warm cup of mate. This rustic and simple flatbread, enhanced with the earthy richness of homemade rendered fat and optional crispy chicharrón, is a perfect snack on a cold day.
Ingredients
🌾 250g Common Flour, 3 ceros (no brand specified)
💧 100 cm³ Hot Water
🧈 75 cm³ Rendered Beef/Pork Fat, homemade
🧂 1 teaspoon Salt (no brand specified)
🥓 A handful of Chicharrón, crispy cracklings from rendered fat, optional
Instructions
1- Prepare Salt Mixture:
- Dissolve 1 teaspoon of salt in 100 cm³ of hot water using a metal spoon. A spoon with a comfortable blue and yellow handle is ideal for this task.
2- Make Dough:
- In a glass bowl, mix 250g of common flour with the salted hot water and 75 cm³ of melted fat. Stir until a cohesive dough forms with a spoon.
3- Knead Dough:
- Transfer the dough onto a clean surface or keep it in the bowl. Knead by hand for about 10 minutes until smooth and elastic.
4- Divide Dough:
- Divide the dough into three equal portions with a knife.
5- Optional Chicharrón Filling:
- For one portion, flatten the dough slightly with your hands. Place a handful of finely chopped chicharrón in the center. Fold the edges to enclose the filling, then reshape it into a ball. Use a wooden board for chopping the chicharrón.
6- Flatten Dough:
- Use your hands and a wooden rolling pin to flatten each dough ball into a circle about 3 to 4 millimeters thick.
7- Preheat Griddle:
- Heat a griddle or plancheta over medium heat, preparing for an even cook.
8- Cook Tortillas:
- Place the flattened tortillas on the hot griddle. Cook slowly, turning occasionally.
- Use a fork to prick the surface of each tortilla to prevent excessive puffing.
9- Achieve Golden Perfection:
- Cook until both sides are golden brown and cooked through, using a fork or knife for pricking.
Prep Time: Approximately 10 minutes
Cook Time: Slow cooking on medium heat (exact time may vary)
Total Time: Approximately 20 minutes
Servings: Not specified
Equipment:
- AVUM brand measuring cup
- Metal spoon (blue and yellow handle)
- Knife
- Wooden rolling pin
- Griddle / Plancheta
- Fork
Cooking Tips
- No additional flour is needed when rolling out the dough.
- Ensure the chicharrón is finely chopped and soft for easy incorporation.
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