Cooking Pan - Comales
The traditional Mexican comal refers to any simple, round, or oval, shallow cooking pan used primarily for dry baking and roasting.
They come in all sizes and can be made from cast iron, stainless steel, aluminum. Most comales are raw, uncoated or untreated and require seasoning prior to use.
Several shapes and forms are used for different purposes. At MiFiesta.com, we offer a great selection to choose from.
One of the main Mexican dishes that is prepared with comales are the Quesadillas. Here we present a recipe for a simple cheese quesadilla.
Ingredients: Flour tortillas, grated cheese - either mild or sharp cheddar, or Monterey Jack. For an authentic Mexican flavor use Chihuahua cheese, or Oaxaca cheese.
1.- Heat your Comal to medium heat. Take one flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.
2 When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients you choose. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken. Take care not to layer on the ingredients to thickly - this is a quesadilla, not a quiche.
3 The comal should have plenty of residual heat to melt the cheese and brown the tortilla. After a minute, check to see if the cheese is melted. If not, and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned. Remove from pan and cut into wedges.
Serve with salsa, and guacamole.
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