How to Use a Comal in Mexican Cooking?

In this brief guide, we will answer the query, ‘How to Use a Comal in Mexican Cooking?’ and will discuss various ways to use comal.

How to Use a Comal in Mexican Cooking?

A comal may be used in Mexican cuisine in many ways.

·         Comal, whether made of clay or iron, can be heated on a stovetop

·        To Reheat the tortillas, heat  at a low-temperature.

·         Use medium heat and turn the uncooked tortillas every 30 to 45 seconds while cooking.

·         Without the need for oil, use it to sear vegetables such as onions, tomatoes, and peppers

·         Turn and push with a spatula while you toast the dried chili peppers.

·         Cook marinated fajita meat or veggies on high heat in a comal.

What exactly is a comal, and how do you use one?

To cook meat, heat tortillas, and roast vegetables, a comal is utilized. Cast iron with a handle is the most common material used in the United States. Even though they’re generally flat, cast-iron trays do feature a tiny lip around the rim. Those constructed of clay, on the other hand, are widespread in areas of Mexico, Central America, and South America.

Clay was the material I used for my first comal. Sadly, it was broken when it was put down on a counter too forcefully. Traditional clay ones may be difficult to come by in the United States. For the most part, cast iron skillets may be found at Mexican stores as well as on the internet at sites such as Amazon.

If you’ve never seen one before, think of it as a skillet with a tiny lip instead of an aside. It features a handle and a flat surface. Because they may be used on a stovetop burner, on a grill, or over an open flame in addition to the oven, they are very flexible. However, I’d never put one in a dishwasher if I could help it.

This incredible machine predates the Spanish conquest of Mexico by centuries and was originally an Aztec invention known as comalli. However, you may also find them throughout South and Central America. Fortunately, cleaning up after using a cast-iron comal that has been properly seasoned is fast and simple.

What’s the best way to take care of a comal?

To season a cast-iron comal, put a thin layer of oil over it, then set it in a 350° oven for an hour. Allow to cool, then wipe dry with a clean, dry cloth.

Before you may use your comal, it must first be “season” (seasoned). Never fear; additional information on those stages may be found in the sections that follow.

·         All cast iron cookware needs this seasoning. The clay one is an exception, so you may skip this step. Clay comals don’t need seasoning before use.

·         Begin by smearing oil on your brand-new comal. Pour a few teaspoons of oil over the comal and wipe it clean with a paper towel afterward. Make sure the handle and base are included.

·         When you’re finished, wipe off any extra oil using a paper towel to ensure there aren’t any puddles.

·         After that, we’ll bake your comal in a regular oven without preheating it. For one hour, heat the comal to 350°F. Remove and discard the comal. After the timer goes off, turn the heat off.

·         Allow your comal to cool down completely in the oven, then remove it from the oven. When the comal is completely cold to the touch, wipe it off with a paper towel.

·         Your comal is now ready for use after seasoning. If you happen to leave it in water and it becomes rusty, carefully clean and scrub it before starting the procedure again.

What happens if you place the comal in the oven?

If you’re using an open flame or a stovetop burner, you may use a comal in the oven. If you’re using a clay comal, be careful not to fracture it by heating it over 400° in the oven. Few food products can be used on both a cooktop and an oven and even over an open flame like a grill and a pizza oven. Having seasoned it beforehand, your cast iron comal will serve you well for years to come. Clay comals may also be baked in a conventional oven.

What is the composition of Comals?

Clay or cast iron are the two most common materials used to create comals. Cast iron comals are more easily accessible in the United States, while clay comals are more difficult to locate. While cast iron skillets must be seasoned, clay skillets just need soap and water to clean.

Clay comals operate best over an open flame, which is how they were intended to be used. However, they may be safely used on an electric cooktop if used with caution.

Clay comals should be kept away from extreme temperature fluctuations, although they may also be used in an oven, much like their iron counterparts. Clay comals, on the other hand, may be used in the microwave.

To learn more about cooking techniques, click here  


In this brief guide, we answered the query, ‘How to Use a Comal in Mexican Cooking?’ and discussed various ways to use comal.