Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

For making quesadillas: a black clay comal

July 6, 2012 |  8:30 am

A black clay comalWhen 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 Making a quesadilla in a clay comal 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.

The comal is available from Toque Blanche in Half Moon Bay at www.MyToque.com; (650) 726-2898. The 12-inch Chamba comal is on sale right now for $29.95, the 13-inch, which I bought, for $39.95.


Taco Thursday: Tongue tacos

For summer sandwiches: Shun Classic U2 Ultimate Utility Knife

The French and their vegetables

-- S. Irene Virbila

Photos: Comal, top, and squash blossom quesadilla. Credit: S. Irene Virbila / Los Angeles Times