Tortillas de Grasa

Tortillas de Grasa are a traditional, rustic flatbread from the northern regions of Argentina, particularly the provinces of Salta and Jujuy. They are made from a simple dough of wheat flour, water, and a generous amount of beef fat (grasa de pella), which is kneaded in and gives the tortilla its name, distinct flavor, and tender, slightly crumbly texture. They are typically cooked on a flat griddle or comal until golden and slightly puffed.

🍽️ Nutrition at a glance

These tortillas are high in fat and carbohydrates, providing a dense source of energy. They are a good source of B vitamins from the wheat flour and offer significant calories, with a single medium-sized tortilla containing roughly 250-300 kcal.

Nutrition breakdown

Calories	280 kcal
Protein	5 g
Carbs	30 g
Fat	16 g
Fiber	2 g
Sugar	1 g
Sodium	180 mg
Iron	2.1 mg
Thiamine (B1)	0.3 mg
Niacin (B3)	3.5 mg
Phosphorus	75 mg
Magnesium	20 mg
Selenium	10 µg
Zinc	0.8 mg
Vitamin B6	0.1 mg

Per 1 medium tortilla (approx. 80 g) · estimated, varies by recipe

💡 What's interesting

Culturally, they are a staple of the 'comida criolla' (creole cuisine) in the Argentine Northwest, often served alongside hearty stews or used to scoop up food. Nutritionally, the use of animal fat instead of oil or butter is a defining characteristic that contributes to their unique mouthfeel and satiety.