El Comal

El Comal El Comal produces authentic, delicious & high quality Tortillas, Totopos and other masa products.
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06/02/2026

Pickle Chicken Salad 🥒✨

Tangy, creamy, and packed with crunch. This Pickle Chicken Salad comes together in just 10 minutes and is perfect for snacking, sharing, or scooping up with El Comal Totopos de Maíz.

Servings: 4–6

Time: 10 minutes

Ingredients:

1 bag El Comal Totopos de Maíz

2 tbsp mustard

⅓ cup mayonnaise

¼ cup Greek yogurt

¼ cup pickle brine

Salt and pepper to taste

2 chicken breasts, shredded

½ cup celery, chopped

½ red onion, chopped

½ cup pickles, chopped

Directions:

In a large bowl, combine mustard, mayonnaise, Greek yogurt, and pickle brine to make the dressing. Season with salt and pepper to taste.

Add the shredded chicken, celery, red onion, and pickles. Mix until well combined.

Serve with El Comal Totopos de Maíz and enjoy.

Creamy, crunchy, and loaded with pickle flavor, the perfect dip, snack, or easy lunch ✨

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05/29/2026

Fajita Bowl 🌯🥑✨

Fresh, colorful, and packed with flavor.

Servings: 2
Time: 30 minutes

Ingredients:
1 tbsp olive oil
1 onion, sliced
2 garlic cloves, minced
3 bell peppers, sliced
1 tsp paprika
½ tsp cumin
Salt and pepper to taste
1 lb chicken breast
1 bag El Comal “La Comaleada” Flour Tortillas
⅓ cup salsa verde
Juice of 2 limes
1 tbsp honey
2 tbsp olive oil
2 cups cooked rice
2 cups shredded lettuce
½ cup roasted corn
½ cup black beans
1 avocado
Fresh cilantro, for garnish
Cotija cheese, optional

Directions:

Heat a large pan and add olive oil. Cook onions and garlic until translucent, then add bell peppers. Season with paprika, cumin, salt, and pepper. Remove from heat.
Cook chicken with more olive oil and seasonings until fully cooked. Return vegetables to the pan and combine.
Heat each El Comal La Comaleada Flour Tortilla on both sides.
Make the dressing by combining salsa verde, lime juice, honey, olive oil, and salt.
Assemble bowls with tortillas, fajitas, rice, beans, lettuce, roasted corn, and avocado.
Drizzle with dressing and finish with cilantro and cotija cheese if desired.

A fresh and satisfying bowl that’s full of color, crunch, and flavor ✨

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05/25/2026

The best part of Memorial Day is having a little more time to slow down together. ✨

Today is for gathering around the table, cooking something comforting from scratch, and enjoying the people who make a house feel like home.

Made with El Comal Yellow Corn Tortillas, roasted poblanos, creamy chipotle sauce, chicken, and melted cheese, this is the kind of dish worth taking your time with.

👇 Save this recipe for your slow afternoon in the kitchen.

Pastel Azteca de Chipotle
Servings: 6
Time: 1 hour

Ingredients:

1 lb shredded chicken breast
6 roasted poblano peppers, sliced into strips
1 can corn, drained
1 tbsp minced garlic
½ white onion, sliced
Canola oil (for frying)
15–20 El Comal Yellow Corn Tortillas
2 cups shredded melting cheese (Oaxaca, mozzarella, or Monterey Jack)
2 cups Mexican crema (or sour cream)
2 tomatoes
4 guajillo chiles, seeded
Chipotle paste to taste
Salt to taste

Directions:

Boil tomatoes and guajillo chiles until softened. Blend with crema and chipotle until smooth. Season to taste.
In a pan, heat oil and sauté onion and garlic. Add shredded chicken, poblano strips, corn, and half of the sauce. Mix well and season.
Lightly fry El Comal Yellow Corn Tortillas in oil and set aside.
Assemble the casserole by layering tortillas, chicken mixture, and cheese. Repeat layers, finishing with remaining sauce and extra cheese on top.
Bake at 375°F until bubbly and golden.

A recipe made for slow moments, second servings, and sharing around the table ❤️

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05/20/2026

Chuck Roast Tacos 🌮🔥

Perfect for gatherings, taco nights, or weekend cooking, all wrapped in warm El Comalito Corn Tortillas.

Servings: 8
Time: 4 hours

Ingredients:
4 lb chuck roast
5 garlic cloves, minced
2–3 tsp salt
2 tsp cumin
1 tsp pepper
1 tbsp smoked paprika
2 tbsp chili powder (ancho or guajillo)
El Comalito Corn Tortillas
Guacamole and salsa macha, for serving

Directions:
Season the meat with garlic, salt, cumin, pepper, smoked paprika, and chili powder.
Place in a baking dish, cover, and bake at 325°F for 3–4 hours, or until tender. You can also cook it in a pressure cooker for 1–2 hours.
Shred the meat and set aside.
Heat each El Comalito Corn Tortilla on both sides.
Serve as tacos with guacamole, salsa macha, cilantro, and radishes.
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05/17/2026

Breakfast Tostadas 🍳🌮✨

Crispy tostadas, warm beans, eggs cooked in salsa, and all the toppings that make breakfast feel extra good.

Servings: 2
Time: 20 minutes

Ingredients:
El Comalito Corn Tortillas
Canola oil, for frying
¼ cup red salsa
¼ cup cheese
2 eggs
⅓ cup refried beans
Pickled onions and fresh cilantro, for garnish

Directions:
Heat oil in a large skillet over medium heat and fry each El Comalito Corn Tortilla on both sides until golden brown and crispy.
Remove some of the oil and add salsa, cheese, and eggs to the skillet. Cover and cook until the eggs are done to your liking.
Spread refried beans onto each tostada and top with the cooked eggs.
Finish with pickled onions and fresh cilantro.

An easy breakfast that’s crispy, comforting, and full of flavor ✨
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05/14/2026

Bacon & Pistachio Dip 🥓✨

Creamy, crunchy, smoky, and a little spicy. Perfect for gatherings, game nights, or whenever you need an easy snack to share with El Comal Cantina Style Chips.

Servings: 4–6
Time: 25 minutes

Ingredients:
1 bag El Comal Cantina Style Chips
1 (8 oz) cream cheese, softened
½ cup sour cream
2 small or 1 large jalapeño
3 garlic cloves
1 small onion
Salt to taste
6 strips bacon, chopped and cooked until crispy
¼ cup pistachios, chopped
1 tbsp Worcestershire sauce

Directions:
In a skillet over medium heat, cook chopped bacon until crispy. Remove and set aside.
In the same skillet, sauté jalapeño, garlic, and onion until softened. Let cool slightly and remove jalapeño seeds.
In a blender or food processor, combine cream cheese, sour cream, sautéed vegetables, Worcestershire sauce, and salt. Blend until smooth and creamy.
Transfer to a bowl and mix with bacon and pistachios.
Serve with El Comal Cantina Style Chips and enjoy.

Creamy dip + crunchy chips = the perfect snack table combo ✨

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05/10/2026

Chilorio ❤️🌮

Happy Mother’s Day! Today, we’re sharing a recipe that feels like home.

Servings: 8–10
Time: 2 hours

Ingredients:

For the pork:

4 lbs pork shoulder (Boston butt), cut into large chunks
6–8 cups water
½ white onion
1 whole head garlic
3 bay leaves

For the sauce:

2–4 tbsp lard
6 dried pasilla chiles
6 dried guajillo chiles
1 cup apple cider vinegar
2 tsp dried oregano
1 tsp dried cilantro
1 tsp whole black peppercorns
½ tsp cumin seeds
3–5 garlic cloves
¼ white onion
Salt to taste
½–1 cup reserved pork broth

To serve:

1 bag El Comalito Corn Tortillas
1 bag El Comalito Flour Tortillas
Chopped cilantro
Chopped onion
Lime wedges

Directions:

Place the pork in a large pot and cover with water. Add onion, garlic, and bay leaves. Simmer until tender, about 1½–2 hours.
Remove pork, reserve some broth, and shred the meat.
Remove stems and seeds from dried chiles. Fry lightly in lard for 30–60 seconds.
Blend chiles with vinegar, cilantro, oregano, peppercorns, cumin, garlic, onion, and a bit of pork broth until smooth.
In the same pot, cook shredded pork until lightly browned.
Pour in chile sauce, season with salt, and simmer 15–20 minutes until thickened.
Heat El Comalito tortillas and serve with cilantro, onion, and lime.

A recipe worth slowing down for. Happy Mother’s Day from all of us at El Comal 🤍

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05/08/2026

🫘 Black Bean Salad 🫘

Fresh, colorful, and ready in just minutes.
Servings: 4–6
Time: 5 minutes

Ingredients:
El Comal Totopos de Maíz
2 cups black beans
½ cup cucumber, diced
⅓ cup red onion, chopped
1 cup cherry tomatoes
½ cup radishes, sliced
2 jalapeños, seeded
1 avocado
½ cup cilantro
2–3 tbsp olive oil
¼ cup lemon juice
Salt and pepper to taste

Directions:

Chop all the ingredients and combine in a large bowl.
Season with salt, pepper, olive oil, and lemon juice to taste.
Serve with El Comal Totopos de Maíz and enjoy.

Simple ingredients, fresh flavor, and the perfect crunch in every bite ✨
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05/05/2026

Smashed Greek Tacos 🌮✨

A fresh twist on Taco Tuesday. These Smashed Greek Tacos bring together crispy chicken, warm El Comal Mezcladitas.

Servings: 4–6
Time: 25 minutes

Ingredients:
1 bag El Comal Mezcladitas Tortillas
2 tbsp olive oil
2 potatoes
1 lb ground chicken
½ tsp garlic powder
½ tsp pepper
¼ tsp cumin
½ tsp paprika
Salt to taste
½ cup tzatziki sauce
1 cup cucumber, diced
1 cup tomato, diced
¼ cup red onion
½ cup feta cheese

Directions:
Season potatoes with olive oil, salt, pepper, and paprika. Air fry for 20 minutes until golden and crispy.
Season ground chicken with salt, pepper, garlic powder, cumin, and paprika.
Spread a thin layer of the chicken onto each El Comal Mezcladita Tortilla.
Heat a nonstick skillet with olive oil and cook each taco, chicken side down, pressing gently. Flip and cook for 2 more minutes.
Serve with tzatziki sauce, crispy potatoes, cucumber, tomato, red onion, and feta cheese.

Crispy and full of flavor, a new way to do Taco Tuesday ✨
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04/30/2026

irfryer Tortilla Garlic Bread 🧄🧀✨

Crispy, cheesy, and ready in minutes.

Servings: 2
Time: 10 minutes

Ingredients:
3 tbsp butter, melted
2 garlic cloves, grated
Italian herbs seasoning
El Comalito Flour Tortillas
1 cup mozzarella cheese
Fresh parsley, for garnish

Directions:
Combine melted butter with garlic and Italian herbs seasoning.
Brush the mixture over one El Comalito Flour Tortilla.
Add mozzarella cheese and top with another tortilla.
Finish with more cheese on top.
Cook in an air fryer or oven until the cheese is melted and golden.
Garnish with fresh parsley and serve warm.

Simple ingredients, big flavor — perfect for snacking, sharing, or pairing with your favorite meal ✨

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11058 Philadelphia Avenue
Mira Loma, CA

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