VIDEO: How to Cure A Comal: Cal 101

The most important recommendation I give to those who are serious about taking their Mexican cuisine to the next level is to A: make your own damn tortillas and B: do it on clay instead of cast iron. Comales de barro need to be treated in order to prevent tortillas from sticking to the surface of the clay. The powdered cal helps seal the pores of the clay allowing for a nonstick surface.

NIXTAMAL

nixtamalli/nistaˈmalːi/

Classical Nahuatl:

Noun

1. ashes, nextli

2. unformed corn dough, tamalli

What is cal?

Cal or calcium hydroxide is primarily used in Mexico for nixtamal, the pre-Hispanic technique to process whole maiz kernels for grinding into masa for tortillas. In the US this cal is also known as “pickling lime.” Not only does the cal make the maiz easier to grind, it increases the nutritional value and the toxins within the kernels themselves are reduced. We are not sure how the ancient peoples of Mexico discovered the chemical reaction, but it supported the rise of the great Mesoamerican Empires.

Cal - 1 oz

$3.00

Purchase

Method:

Mix one part cal to one part water to make a thin paste. Yes, it’s that simple. Then paint it on your comal and allow it to dry, and then repeat a second time.

When bits of the cal flake off into your tortillas or tomatillos during cooking, don’t panic, think of it as added niacin mineral intake! When the cal starts to flake off or it becomes soiled, I use a metal brush to scrape off the cal and then clean the surface with water and repaint it again.

VIDEO: Salsa de Molcajete 101

Don't get me wrong, I love my blender, but there is something very unique about the consistency of a pre-Hispanic molcajete ground salsa. The molcajete and temolote or, the "Aztec blender," are traditionally carved out of volcanic basalt rock and is essentially a three legged bowl. The texture of the salsas crushed by hand are thicker, meatier, and allow the maker to have precise control over how fine the ingredients should be smashed. With a blender, two pulses can make or break your salsa as the aggressive blades pulverize versus the temolote (hand held pestle), which crushes. At Casa Oaxaca our server prepared a salsa de molcajete tableside and used chile de arbol asking our level or spice and the presentation was absolutely fabulous.

For most tomatillo based salsas, I like to search Mexican markets for smaller tomatillos or tomates verdes. They pack much more flavor and are easier to control inside the walls of the bowl of the molcajete. If you cannot find the small ones, substitute for medium sized. The salt here is sal mexicana.

 

Molcajete:

mōlcaxitl /mo̞lkaˈxe̞t̪e̞/

Classic Nahuatl - Noun:

1. A small mortar, typically carved from vesicular basalt and used in traditional Mexican cuisine

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Ingredients:

• 2 white onion slices, 1/4 inch thick, skin on

• 2 garlic cloves, skin on

• 7-15 tomatillos (see above on size), skin removed

• 4-8 chiles de arbol, seeds and stem intact

• salt to taste

• 1 lime

Method:

1. Rinse out your molcajete and clean the tomatillos. Slice the onion into rings.

2. Over medium flame bring the comal to temperature. Place the onion, garlic, tomatillos, and chile de arbol on the comal. Allow the chiles to toast but not burn. Once they smell of peanuts, remove them from heat de-stem and allow them to reconstitute in cold water. Allow the remaining ingredients to charr. Flip them until they are cooked through - roughly 15-20 minutes. Remove from heat.

3. Place garlic cloves and salt in the molcajete. Crush the cloves and remove the skin from the garlic. Crush into a fine paste and then incorporate the remaining ingredients one by one until they are ground into a thick sauce. Add salt and lime to taste. Serve room temperature.

VIDEO: Tortilla 101

Alex Stupak, chef of Empellon in NYC, says tortilla making is more of a method than a recipe and I can't agree more. Tortillas are essential to authentic Mexican cuisine and they may seem simple, but mastering their texture and nuances has taken me years. My family made flour (harina) tortillas when I was growing up and we sometimes made maiz (corn). So when I went on this endeavor, I was like a fish out of water. I spoke with the tortilla flipping ladies of Mexico City and Oaxaca and finally at Casa Oaxaca, one of my best dining experiences I've ever had, the tortilla lady let me ask her questions that solved everything. I'm sharing those tips below.

Ingredients:

• 1.5 parts Maseca

• 1 part water (hot water)

• Salt to taste

Method:

1. In a bowl mix the masa and hot water for five minutes until well combined. These portions can change if the dough is too dry. You are going to have to do this many times to get the consistency right. Cover with a damp towel and allow the dough to rest for 20 minutes.

2. On the highest heat possible, place a comal over the open flame. Let the comal get very, very, hot. Meanwhile press the first tortilla in a tortilla press.

3. Lay the tortilla on the comal and allow it to cook until the sides lift off the surface. Flip the tortilla and allow it to cook for another 45 seconds. Flip it a third time until the tortilla puffs, or fills with air. Immediately remove from heat and place in a basket or between two towels to stay warm. Serve as soon as possible.

*DISCLAIMER: In my video the tortillas did not puff. Due to technical difficulties, the gas on my portable stove top did not have enough BTUs to get hot enough.