This is how to prepare the Santiago Tortilla that is all the rage on the internet

Today we are going to discover the secret behind one of the most popular and trending dishes on the Internet: the Santiago Tortilla. This delicious preparation, originally from the province of Santiago del Estero in Argentina, has conquered the palates of people around the world thanks to its authentic flavor and soft texture.

The base of the Santiago Tortilla is a dough made with flour and fat, which gives it a unique consistency and flavor. Choosing a good flour is essential to obtain the desired result. You can use 0000 or 000 flour, both will work perfectly. Beef fat is the secret ingredient that provides the unmatched flavor and characteristic texture of this tortilla.

Prepared with simple ingredients but full of flavor, the Santiago Tortilla is a true culinary sensation. So let’s put on our apron and start cooking!

How to prepare the Santiago Tortilla

To prepare this delicious recipe, you will need:

Ingredients:

-1 kg of 0000 or 000 flour
-300 g of melted fat (beef fat)
-1 tablespoon of coarse salt dissolved in 1/2 glass of hot water

Preparation

1. To begin, in a large container, place the flour and make a well in the center.
2. Pour the melted fat into the well and, with clean hands, begin to gently mix the ingredients until you obtain a kind of crumbs.
3. Next, add the coarse salt dissolved in hot water and continue kneading until you obtain a homogeneous and elastic dough.
4. Once the dough is ready, cover the bowl with a clean cloth and let it rest for about 30 minutes. This resting time will allow the dough to gain consistency and the flavors to integrate properly.
5. After the resting time, divide the dough into small portions and form balls. Then, stretch each ball with a rolling pin until you obtain disks approximately 15 cm in diameter. Remember to sprinkle a little flour on the work surface to prevent the dough from sticking.
6. Now, it’s time to cook the tortillas. On the grill, cook the tortillas until golden brown to taste. Remember that the center must be tender.
7. Once all the tortillas are cooked, stack them on top of each other to keep them warm and prevent them from drying out. Now comes the most delicious part: enjoying the Santiago Tortilla!

The Santiago Tortilla is a true gem of Argentine gastronomy. Its simplicity in ingredients allows the flavors to stand out and complement each other perfectly. With only flour, cow fat and salt, a tortilla is created that captivates all those who try it.

Tips and advice

Here are some additional tips and advice to prepare an excellent Santiago Tortilla:

• Proper kneading: It is important to knead the dough enough to achieve an elastic and homogeneous consistency. Make sure to thoroughly integrate the melted fat and salt dissolved in hot water to obtain a well-mixed dough.
• Proper rest: The resting time of the dough is essential for the flavors to develop and the dough to acquire the appropriate consistency. Don’t skip this step, as it helps make tortillas softer and easier to handle.
• Roll out the dough evenly: When rolling out the dough, make sure the discs are the same thickness so they cook evenly. Use a rolling pin to help you obtain discs of approximately 15 cm in diameter.
• Cooking time: Cook each side of the tortilla for a few minutes, or until small bubbles appear and it is golden brown. Avoid overcooking them to prevent them from drying out.
• Keep warm: Once the tortillas are cooked, stack them and cover them with a clean cloth to keep them warm and prevent them from cooling. This will also help them retain their moisture.

Remember that practice makes perfect, so don’t get discouraged if your first tortillas don’t turn out perfect. With each attempt, you will perfect your technique and achieve increasingly delicious tortillas. Enjoy the process and delight in the final result!