![]() Most comales are raw, untreated or uncoated and require seasoning before using them. Today comales for home use are made from heavy cast iron, stainless steal, aluminum and come in all sizes round ones to fit over one stovetop burner and elongated oval ones to fit over two burners. ![]() Traditionally comales were made with clay for centuries. A comal is a simple, small, flat round or oval griddle or skillet used to cook tortillas, quesadillas, sopes, tlacoyos and other masa foods its used for toasting seeds, nuts, dried chiles and other spices charring tomatillos for salsas, fresh chiles, tomatoes, onion and garlic as well as cooking vegetables like nopales, sear meat, and prepare food. ![]() Today the comal is an integral part of Mexican cuisine and culture that one can be found in every Mexican household and modern kitchen. The word Comal comes from the Aztec word Comalli. The ancient Aztecs toasted cacao beans and cooked their Nixtamal maize tortillas on a flat pottery griddle over an open fire and ate them with beans or chili. Mexican Comal, Skillets, Griddles and Burners ![]()
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