Comal de Barro Tradicional
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Preservando la Tradición
Preservando la Tradición
Doña Victoria, la artesana de arcilla residente de la comunidad indígena chatina de Tiltepec, utiliza un proceso centenario para elaborar comales de barro. Recoge arcilla de los alrededores del pueblo. Luego, la arcilla se empapa en agua, se convierte en una pasta y se envasa en moldes hechos a mano. Después de secarse durante dos días completos, enciende un fuego sobre el cual cocina cada comal. Luego, los comales se cubren individualmente con ceniza para aislarlos del calor directo y luego se dejan cocinar durante dos horas. Al final del proceso de 3-4 días, se han transformado en comales de arcilla roja terminados.
Leer másFAQ
Can I use my comal de barro on an electric stove?
We do not recommend using your clay comal on an electric stove, as it may cause cracking or breakage. It can be used on a gas range, grill, or over open flame.
Is white residue on the comal normal? Is it dangerous?
The white residue left on your comal from seasoning with cal (calcium hydroxide) is both normal and a good sign that it has been properly seasoned. Because the cal will have cooked on the surface, it is not harmful to consume – and you’ll have brushed off any chunks!
My comal cracked during use! What should I do?
Minor cracks are normal during use, and will become filled over time if you continue to season it.