Argentinian
Tortas fritas
These Argentine fried breads are crisp at the edges, tender inside, and traditionally made with grasa and a simple warm salmuera. They are often served hot on rainy afternoons, with a little sugar sprinkled over the top.
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Ingredients
- All-purpose flour250g
- Fine salt1/2 tsp
- Warm water120ml
- Beef fat or lard, melted30g
- Beef fat, lard, or neutral oil, for fryingabout 500ml
- Sugar, for serving1 tbsp, optional
Method
- Dissolve the salt in the warm water to make a simple salmuera.
- Place the flour in a bowl, make a well in the center, and add the melted beef fat or lard.
- Pour in most of the salmuera and mix by hand, adding the rest only as needed, until a firm but pliable dough forms.
- Knead on the counter for 5 to 7 minutes, until the dough is smooth and no longer sticky.
- Cover the dough with a cloth and let it rest for 15 minutes.
- Divide the dough into 4 equal pieces and roll each one into a round disc about 12 cm wide and 5 mm thick.
- Make a small hole or slit in the center of each disc so the tortas fry evenly.
- Heat the frying fat in a deep pan to 175°C, or until a small piece of dough sizzles immediately when added.
- Fry the tortas in batches for 2 to 3 minutes per side, turning once, until puffed and golden.
- Drain on paper towels and serve hot, sprinkled with sugar if desired.
Common questions
Can I substitute the beef fat or lard in tortas fritas with butter or oil in the dough?
Yes. Neutral oil works best as a 1:1 substitute in the dough. Butter can be used, but the dough will be softer and less crisp. Keep the frying fat neutral or lard for the best texture.
How long should I rest the dough, and can I make tortas fritas ahead of time?
Rest the dough about 15 minutes as written; that relaxes the gluten and makes rolling easier. You can make the dough a few hours ahead and refrigerate it, tightly covered, then bring it back toward room temperature before shaping.
Why did my tortas fritas come out dense or tough instead of puffy?
Usually the dough was too dry, over-kneaded, or not rested enough. Add salmuera gradually so the dough stays pliable, knead only until smooth, and fry in properly hot fat so the exterior seals quickly and traps steam.
How should I store leftover tortas fritas, and can I reheat them?
Store leftovers in an airtight container at room temperature for up to 1 day. Reheat in a 180°C oven for 5 to 8 minutes to restore crispness. Avoid microwaving if possible, since it makes them soft and chewy.
What’s the best way to serve tortas fritas, and do I have to use sugar?
Serve them hot, plain or lightly dusted with sugar. They’re also great with mate, coffee, or hot chocolate. Sugar is optional; some people prefer them savory, especially if serving alongside stews or soups.