Uruguayan tortas fritas (leavened, fried rounds)
A University of the Republic of Uruguay recipe for ten yeast-raised tortas fritas. The dough rests for an hour, is divided into ten rounds with a hole in each, then fried in fat at 160°C and drained.
Uruguay
Recipes by the places recorded in their sources.
Uruguay
Laminated galleta de campaña
A Uruguayan wheat dough is laminated with fat, cut into squares, proofed until doubled, and baked at 180°C for a crisp outside and layered crumb.
Chimichurri
Chimichurri is an uncooked sauce of chopped parsley, garlic, oregano, oil and vinegar from Argentina. It is spooned over grilled meat and has spread across Latin America.