For making quesadillas: a black clay comal
When I ordered my La Chamba black clay bean pot a few weeks ago, I also ordered a comal in the same all-natural clay. That has turned out to be a beauty for heating tortillas.
They come in two sizes, 12- or 13-inch diameter. I went with the larger and I’m glad I did, because I can fit three or four tortillas on its slightly curved surface at a time. Though it’s only made of clay, this comal can take the heat of my gas burner.
I’ve also discovered it makes beautiful quesadillas. I generally give one side of the tortilla a light spritz of olive oil, then lay it on the comal and add the fillings.
For lunch today, it was Monterey Jack cheese with thinly sliced squash blossom, epazote and a roasted tomatillo salsa. The tortilla cooks to a deep, crisp gold. And if you spray on the oil, it’s never greasy.
The comal is also great for roasting chiles or tomatillos too. Because of its concave shape, though, it’s best used on gas stoves.
-- S. Irene Virbila
Photos: Comal, top, and squash blossom quesadilla. Credit: S. Irene Virbila / Los Angeles Times