Cooking Oaxaca: Mole With Rick Martínez and Melissa Clark - The New York Times Events
Cooking Oaxaca: Mole With Rick Martínez and Melissa Clark - The N…
Oct 11, 2022
nytimes.com
A comal is one of the most basic and most useful tools in a Mexican kitchen. It’s a flat pan used for dry cooking: reheating tortillas, charring tomatoes and chiles, toasting dried chiles, nuts, seeds, and spices. You don’t need one to cook Mexican food, but if you cook tortillas often, it makes life a lot easier. People ask all the time: • Do I need a comal? • Can I use a skillet instead? • What’s the best material? Here’s the honest answer: any flat surface works. A skillet or griddle is fine.
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A comal is one of the most basic and most useful tools in a Mexica…
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