The term Comal arises from the Aztec keyword Comalli. These days the comal are a fundamental element of North american country food and community that you can be located in almost every North american country family and modern-day kitchen. A comal is a simple, small, level spherical or oval griddle or skillet used to prepare tortillas, quesadillas, sopes, tlacoyos as well as other masa foodstuff; its used in toasting seed, walnuts, dry chiles and other spices; charring tomatillos for salsas, fresh chiles, tomatoes, onion and garlic; as well as preparing vegetables like nopales, sear animal meat, and prepare dinners.

Traditionally comales are fashioned with clay for centuries.

Today comales for use at home are made from heavy cast-iron, stainless take, aluminum and are available in all sizes; spherical ones to suit more than one stovetop burner and elongated oval people to match over two burners. More comales were raw, untreated or uncoated and need seasoning before using them. In a lot of Hispanic an indigenous countries, the comal try passed from grandma, to mother, to daughter using the proven fact that a comal passed on from generation to generation will preserve a memory from the variants using their preparing lifetime and they’re going to make cleaner as well as heat faster.Continue reading→