Tortas fritas are a common street meal in Argentina and Uruguay, where it's customary to eat them with yerba mate tea on a gloomy day. Given that both cultures colonized these regions of South America and brought comparable dishes with them, the origin of this snack can be linked to either Spain or Germany. These snacks, also known as fried tortillas, are simple to prepare at home, come together quickly, and are a delicious treat for weekend mornings. Tortas fritas are frequently served with jam or dulce de leche in Argentina and Uruguay.
Ingredients
- 1/2 kg of flour
- 4 tablespoons fat or butter
- 1/2 cup of water
- 2 teaspoons of salt
- Oil or cow fat for frying
Preparation
- Place the room temperature lard in the middle of a basin with the sifted flour.
- Take some of the dough with your fingertips, add the water and salt gradually, and continue until a ball forms.
- It should be forcefully kneaded until blisters appear on the dough's surface.
- After resting for an hour or two, divide into little balls, flatten with your hand's palm, and pierce with a fork.
- They should be cooked right away in a lot of extremely hot oil or fat. After being removed with a slotted spoon, the fried cakes should be placed on white paper so they may drain.
- Sprinkle some sugar on them.
The gauchos (cowboys), who collected rainwater to prepare dough for an even sweeter snack, are thought to have consumed Tortas Fritas. Cooking over an open fire may be just as difficult as camping when you're working with cattle out on the plains in the rain. Tortas fritas are a well-liked substitute that cook rapidly.
As always, I hope this post has been helpful and you have increased your cooking knowledge. If you are interested in learning more about the subject, I invite you to see the other posts we have on the subject, surely you will find one that interests you. and let me know which recipe you would like to know.
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