Comal and dry-heat charring
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Origin
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Description
The comal — a flat, unglazed clay or cast-iron griddle — is the most important cooking surface in Mexican cuisine. It provides intense dry heat for charring chiles, tomatoes, onions, garlic, and tomatillos, toasting tortillas, and cooking tlayudas. The charring isn't incidental — it's a deliberate technique that creates smoky, sweet, bitter-complex flavour compounds through controlled pyrolysis that no oven or broiler can replicate.
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The Thread
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Flavour Context
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Pillars V — VII
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