A comal (which means “griddle” in Spanish) is a flat, round pan used in Mexico, Central America, and some parts of South ...

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Once the comal is hot, it is also great for cooking masa shapes like tetelas and tlacoyos, making fresh tortillas, and more. For this, a well-seasoned comal is best.

Cast-iron cleanup. Cleaning your cast-iron cookware isn’t as complicated as you may think, Flores said. After cooking, she simply adds warm water to her pan for about 10 minutes to soak out all ...

A griddle, like a comal—and unlike a frying pan or skillet you may already have at home—has very low sides that make flipping a tortilla so easy that Jinich often does it with her hands ...

A comal is an ancient griddle used to cook tortillas and other masa-based food. Photograph by José R. Ralat Comal. Traditionally, a comal is a large, round earthenware or ceramic cooking surface ...

Bring the comal or a cast-iron pan to medium heat. When the pan is hot, carefully transfer each memela to the comal, cooking each side for about 2 minutes until the memela is fully cooked.