A comal is a flat griddle used in Mexican cooking. The Aztecs once used them to cook over an open fire. Comals are used to make and heat tortillas, and to grill vegetables, like garlic and chillies. Originally, comals were made out of terra cotta. Now they are usually made from metal, often in cast iron. It is recommended to 'cure' or 'season' the comal before cooking with it. One method for seasoning a cast iron comal is to spread a garlic paste all over the comal and leave it overnight. Some people prefer to instead use olive oil. An earthenware comal can be seasoned by coating the surface with a mixture of lime and water and heating it over a flame.
A comal is a simple, yet very useful cooking appliance. It is effective for quickly dry-roasting vegetables as well as preparing tortillas, and gives Mexican dishes an authentic and timeless flavour.
A comal is a simple, yet very useful cooking appliance. It is effective for quickly dry-roasting vegetables as well as preparing tortillas, and gives Mexican dishes an authentic and timeless flavour.
