---
title: "Chilean Rescoldo Tortilla — Homemade Tortilla al Rescoldo Recipe"
description: "The rescoldo tortilla or tortilla al rescoldo (embers and ashes) is a type of traditional bread from Mapuche cuisine, with similar variations existing in Bolivia and northern Argentina."
url: https://www.chileanfoodrecipes.com/mapuche-rescoldo-tortilla-recipe/
date: 2024-06-17
modified: 2026-06-30
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2024/06/Chilean-Traditional-Mapuche-Rescoldo-Tortilla-Recipe.jpg
categories: ["Breads"]
tags: ["Breads"]
type: post
lang: en
---

# Chilean Rescoldo Tortilla — Homemade Tortilla al Rescoldo Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-tortilla-de-rescoldo/)

![Mapuche rescoldo tortilla baked in wood embers, traditional Chilean ash bread](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/06/Chilean-Traditional-Mapuche-Rescoldo-Tortilla-Recipe.jpg)

Rescoldo tortilla is a yeast-free flatbread made with flour, lard, and baking soda, cooked directly in the hot embers and ashes left after a wood fire — a technique from Mapuche cuisine that produces a crispy crust with a soft, dense interior in about 15 minutes. The rescoldo tortilla, or tortilla al rescoldo (embers and ashes), is one of the oldest surviving bread traditions in Chile, with similar variations found in Bolivia and northern Argentina.

## Nutritional Facts

Each serving of rescoldo tortilla contains approximately 250 calories, 40 g of carbohydrates, 8 g of fats, 6 g of proteins, 2 g of fiber, 0 g of sugars, 10 mg of cholesterol, and 400 mg of sodium.

## How to Make Rescoldo Tortilla

Making rescoldo tortillas requires only 5 ingredients and about 45 minutes—30 for preparation and 15 for cooking in the embers. The key is achieving a consistent, pliable dough and building a proper rescoldo: the fire must have burned down to embers and ash without active flames so it provides steady, moderate heat from all sides without charring the bread.

**Prep Time:** 30 minutes

**Cook Time:** 15 minutes

**Servings:** 8

### Ingredients

- 1 kg of wheat flour
- 200 g of lard
- 150 ml of hot water
- 1 teaspoon of baking soda
- 1 teaspoon of salt

### Instructions

1. In a medium bowl, mix the water with the warm and liquid lard, stir until dissolved and incorporate the salt and 1 teaspoon of baking soda. Set aside.
2. On a smooth surface, sift the flour and make a well in the center, add the water and fat mixture, mix gradually with your fingers and knead for about 10 minutes until you form a consistent and homogeneous dough.
3. Divide the dough into 8 to 10 equal pieces, knead individually and shape into a flat circular bread. Set aside.
4. Prepare a wood fire until embers form, place the tortillas on the surface of the hot ash, cover with more ash and distribute evenly for even cooking, controlling the fire for about 15 to 20 minutes, avoiding charring.
5. To know if it is already cooked, tap gently until you get a dull and hollow sound. Remove the tortillas from the rescoldo, clean with a clean and dry cloth, remove burnt parts and small embedded coals with a knife.
6. Serve the rescoldo tortillas warm or cold, alone or accompanied by butter, head cheese, eggs, etc.

## Additional Tips

- The traditional recipe cooks the tortillas buried in hot embers and ashes, but they can also be baked in a gas or wood-fired oven at 200°C for 20 to 25 minutes. The result is structurally similar but lacks the smoky, ash-infused flavor of the original. Today, rescoldo tortilla production has become scarce in urban areas, although it persists as a tradition in rural communities in southern Chile.
- A dry cast iron skillet over medium-high heat is the most practical indoor alternative. Cook each tortilla for 10 to 12 minutes per side, pressing lightly with a spatula for even contact. The crust becomes crispy on both sides without the characteristic smoky flavor.
- The most reliable test is to tap the tortilla gently: a dull, hollow sound means the interior is fully cooked. A dense, muffled tap means it needs more time. Once removed from the embers, clean the surface with a dry cloth and trim any charred edges with a knife.

| Method | Time | Crust texture | Smoky flavor | Equipment |
| --- | --- | --- | --- | --- |
| Rescoldo (wood embers) | 15–20 min | Crispy outside, soft inside | Yes | Wood fire |
| Wood-fired oven | 20–25 min | Similar to rescoldo | Partial | Wood oven |
| Gas oven (200°C) | 20–25 min | Good, less rustic | No | Standard oven |
| Cast iron skillet | 10–12 min/side | Crispy on both sides | No | Skillet |

## Frequently Asked Questions (FAQs)

### 1. What does “rescoldo” mean?

“Rescoldo” refers to the hot embers and ashes remaining after a wood fire has burned down without active flames. These retain enough heat to cook the tortilla slowly from all sides, giving it its characteristic smoky flavor and rustic crust.

### 2. Can I make rescoldo tortillas without a campfire?

Yes. A gas or wood-fired oven at 200°C works as an alternative, as does a dry cast iron skillet. Neither method reproduces the smoky, ash-infused flavor of the original, but both produce a structurally similar flatbread.

### 3. Why does the recipe use lard instead of oil?

Lard gives the dough a tender, slightly flaky texture and adds flavor without weighing it down. It also has a higher melting point than most vegetable oils, which helps the dough hold its shape during the long ash-cooking process.

### 4. How long do rescoldo tortillas keep?

Wrapped in a cloth at room temperature, rescoldo tortillas keep well for up to 2 days. They can be reheated directly on a skillet for 2 to 3 minutes per side to restore crispiness. Freezing is possible but affects the texture.

## History of Rescoldo Tortilla in Chile

The rescoldo tortilla is one of the oldest documented bread preparations in southern South America. The Mapuche people traditionally cooked food directly in the embers of their fires — known in Mapudungun as *kütral* — long before Spanish colonization. After Spanish contact in the 16th century, wheat flour gradually replaced or complemented native grains, and the rescoldo technique was applied to wheat-based doughs, giving rise to the tortilla as it is known today.

The tradition survived through the 19th and 20th centuries primarily in rural households of southern Chile, where wood-fire cooking remained common until the widespread adoption of gas stoves. Today, rescoldo tortilla is still prepared in communities of the La Araucanía, Los Ríos, and Los Lagos regions, and is considered an expression of living Mapuche culinary heritage.

## Did You Know?

It was very common in the past for families to take advantage of the kitchen fire ashes from midday to leave bread cooking that would be served in mid-afternoon — until the widespread use of wood and gas stoves displaced these ancient hearths.

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