Heat Application
Using oil on the comal. Not getting it hot enough — you need real charring, not gentle browning. Turning too often. Removing charred skin from tomatoes — the char IS the flavour. Pressing tortillas flat during cooking — let them puff naturally.
Using oil on the comal. Not getting it hot enough — you need real charring, not gentle browning. Turning too often. Removing charred skin from tomatoes — the char IS the flavour. Pressing tortillas flat during cooking — let them puff naturally.
This is the professional-depth technique entry for Comal and dry-heat charring, including full quality hierarchy, species precision, and cross-cuisine parallels.
Read the complete technique entry →