A comal is a smooth, flat griddle used in Mexico, Central America, and parts of South America to cook tortillas, toast spices, nuts, sear meat, and prepare food. Comals can be concave and made of clay, still used by indigenous peoples. Similar cookware in South America is called a budare. Comals are similar to an American griddle, Indian tawa, often used interchangeably.
How to Use a Comal?
- Heat evenly on low-medium before cooking.
- Toast spices & chilies for a few minutes per side for salsa base.
- Cook tortillas, toast nuts, sear meat.
- Can be used over open fire or stovetop.
- Made from cast iron – an alloy of carbon and steel to deal with high temps without spoiling food.
- Should be "cured" before use by rubbing with limewater to close pores and prevent leaks, especially with clay.
What are the Benefits of a Comal?
- Comals can be used over open fire or stovetop.
- Smaller and easier to handle than cast iron skillet.
- Made from cast iron – an alloy of carbon and steel to deal with high temps without spoiling food.
- The handle is not for use once heated.
Cooking Tips and Techniques
- Use a comal to grill carne asada and vegetables, adding flavor unlike nonstick pans.
- Heat tortilla on hot comal, add filling, fold over, and brown.
- Place the comal directly on fire for searing meat with a smokey flavor.
- Or place it on the stovetop on low-medium heat for various cooking purposes.