The comal is still used on a daily basis in most homes, even if only to reheat commercial tortillas.    From Wordnik.com.  [The Mexican Kitchen, Heart Of The Home: Part I - Cooking Equipment, Modern And Traditional] Reference

A version of this belief persists to this day, with some women believing that burning a tortilla on the comal is bad luck.    From Wordnik.com.  [The Mexican Kitchen, Heart Of The Home: Part 2 - Cooking Techniques] Reference

The comal is a flat cast iron griddle that goes on the stovetop.    From Wordnik.com.  [SurvivalBlog.com] Reference

Maria, an immigrant and one of our dearest friends, is from rural Guanajuato; she says it makes no difference, "a comal is a comal".    From Wordnik.com.  [Mexican Cookbooks] Reference

In Mexico, the comal is used for many purposes.    From Wordnik.com.  [In Mexico, the comal is used for many purposes. Here, masa is cooked to become tortillas, tortillas are filled and folded to become quesadillas, while tomatillos and chile are charred on yet another griddle. © Alvin Starkman 2008] Reference

Her comal is clay.    From Wordnik.com.  [Equipment and Utensils for Preparing Mexican Cuisine] Reference

The dough is then pattered in a circular form, tossed a little and placed on the "comal", over the fire to get cooked.    From Wordnik.com.  [WN.com - Articles related to Independence Day in Surf City USA] Reference

Caarina pd: el comal le dijo a la olla .... jreboll.    From Wordnik.com.  [Francisco Gabilondo Soler "El Cri Cri"] Reference

It keeps your tortillas from sticking to your comal.    From Wordnik.com.  [Mexican Cookbooks] Reference

The chiles can be toasted on a comal, griddle or dry pan.    From Wordnik.com.  [Peanut and Chile Salsa: Salsa Macha] Reference

Char the garlic cloves, unpeeled, on the comal, then peel.    From Wordnik.com.  [Tortillas In Oaxacan Tomato Sauce: Entomatadas Oaxaqueñas] Reference

Always dry your comal over heat to prevent rust from forming.    From Wordnik.com.  [Making tortillas] Reference

Place it on the hot griddle or comal and bake for 30 seconds.    From Wordnik.com.  [Making tortillas] Reference

And then you need a mocajete, a clay comal, and some cal. bshrum.    From Wordnik.com.  [Mexican Cookbooks] Reference

Roast the garlic and onion on a hot comal or griddle until soft.    From Wordnik.com.  [Oyster mushroom chileatole: Chileatole de setas] Reference

We have a cast iron comal in the USA where our stove is electric.    From Wordnik.com.  [Mexican Cookbooks] Reference

They learn how to toast chiles on the comal, turning them, moving them.    From Wordnik.com.  [A Traditional Mexican Cooking School: An Interview with Recipes] Reference

They are most frequently prepared on a dry comal, but may also be fried.    From Wordnik.com.  [From Masa To Mesa: The Many Faces Of Tortillas Part 2] Reference

Is cal put into the comal every time it is used or just once to season it?.    From Wordnik.com.  [Mexican Cookbooks] Reference

I bought a copper comal when I was in Santa Clara and it seems to work great.    From Wordnik.com.  [Mexican Cookbooks] Reference

Peel and cut one of the onions in half crosswise; char the cut side on the comal.    From Wordnik.com.  [Tortillas In Oaxacan Tomato Sauce: Entomatadas Oaxaqueñas] Reference

After a few minutes on a hot comal or griddle, it will move or "pop up" slightly.    From Wordnik.com.  [The Mexican Kitchen, Heart Of The Home: Part 2 - Cooking Techniques] Reference

Dried chiles are often dry-roasted on a comal or skillet to intensify their flavor.    From Wordnik.com.  [Warm Reading For Cool Nights: A Guide To Mexican Chiles Part 2: Dried Chiles] Reference

This is the thinner side, which puffs up when the tortilla is being baked on the comal.    From Wordnik.com.  [From Masa To Mesa: The Many Faces Of Tortillas Part 2] Reference

I wouldn't ruin my life looking for a clay comal if there wasn't one in my local market.    From Wordnik.com.  [Mexican Cookbooks] Reference

Besides being steamed, tamales were roasted on the comal or baked in the pib, or pit oven.    From Wordnik.com.  [Los Tamales: Five Hundred Years at the Heart of the Fiesta] Reference

In México we use a flat, round piece of steel or barro, called comal, for these operations.    From Wordnik.com.  [Mexican salsas] Reference

Toast the comapeño or árbol chiles on a hot comal or griddle just to the point of fragrance.    From Wordnik.com.  [Chile And Sesame Seed Sauce: Tlatonile] Reference

Toast the chiles on a dry comal, griddle or pan just until they begin to give off their fragrance.    From Wordnik.com.  [Rabbit in Chile Sauce: Conejo en Adobo] Reference

Tortillas, dried chiles and some sauce ingredients are toasted on a comal, griddle or dry skillet.    From Wordnik.com.  [The Mexican Kitchen, Heart Of The Home: Part 2 - Cooking Techniques] Reference

On a comal or dry skillet, roast the tomatoes, onion and garlic until lightly charred on all sides.    From Wordnik.com.  [Short Ribs in Guajillo Chile Sauce: Agujas Cortas en Salsa de Guajillo] Reference

On a comal, griddle or non-stick pan, roast the garlic, onions and tomatoes until charred all over.    From Wordnik.com.  [Enchiladas in red chile sauce: Enchiladas dobladas] Reference

My friend in Pinotepa, Oaxaca just slaps them on a comal and stirs them with a spatula for about 15 to 20.    From Wordnik.com.  [Coffee beans into the U.S.?] Reference

We weren't ready for this particular local specialty, but blue corn tlacoyos fresh off the comal are irresistible.    From Wordnik.com.  [A Gastronomic Circuit Around the City or When Lost in Mexico, Follow Your Stomach: El Estado de Mexico] Reference

For the salsa: Roast the tomatillos, onion, garlic and serranos on a comal or griddle until charred all over, turning to char evenly.    From Wordnik.com.  [Shrimp and nopal tacos: Tacos de camaron y nopalitos] Reference