El Comal

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

10/09/2026

Squash & Chorizo Huaraches 🌶️

Crispy huaraches, creamy refried beans, chorizo, squash, melted cheese, and fresh toppings; this recipe is hearty, comforting, and full of flavor.

Servings: 4–6
Time: 40 minutes
Ingredients:
1 bag El Comal Huaraches
Oil, for frying
2 tbsp olive oil
½ cup red onion, diced
2 garlic cloves, minced
12 oz chorizo
1 serrano pepper, seeded
2–3 squashes, diced
½ cup shredded cheese
2 cups refried beans
2 cups shredded lettuce
½ cup sour cream
½ cup cotija cheese

Directions:
Heat a large skillet over medium heat and add olive oil. Cook onion and garlic until fragrant.
Add chorizo and cook until it starts to brown.
Add diced squash and serrano pepper. Cook for a few minutes.
Season with salt and pepper to taste. Add shredded cheese and cook until melted.
Fry each El Comal Huarache in hot oil until golden brown.

Assemble each huarache with refried beans, the squash and chorizo mixture, shredded lettuce, sour cream, and cotija cheese.

Crispy, cheesy, and loaded with flavor — a huarache recipe made for sharing.
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10/07/2026

Pumpkin Enchiladas 🎃

October is here, and we’re starting the month with a cozy seasonal twist: Pumpkin Enchiladas made with El Comal Mezcladitas Tortillas.

Servings: 6–8
Time: 40 minutes
Ingredients:
2 tbsp olive oil
2–3 tomatoes
4 garlic cloves
½ onion
4 guajillo peppers
1 ancho pepper
2 chile de árbol peppers, optional
1 can pumpkin puree
½ tsp peppercorns
¼ tsp cinnamon
Salt to taste
1 bag El Comal Mezcladitas Tortillas
2–3 cups shredded chicken
1 cup shredded cheese
Sour cream and cilantro, for serving

Directions:
Heat a large skillet over medium heat and add olive oil. Cook tomatoes, garlic, and onion for 5 minutes. Add dried peppers and broth, then cook for 3 minutes.
Add everything to a blender with pumpkin puree, peppercorns, cinnamon, and salt. Blend until smooth, then cook the sauce for 5 minutes.
Add some of the sauce to the shredded chicken and mix.
Lightly fry each El Comal Mezcladitas Tortilla in hot oil.
Fill each tortilla with the chicken and roll tightly.
Add sauce to a large baking dish, then place the enchiladas on top.
Top with shredded cheese and bake until melted.
Serve with sour cream and fresh cilantro.

Cozy, saucy, and perfect for welcoming October.
—

09/29/2026

Pickled Jalapeños 🌶️

A simple recipe to keep in your fridge and add to just about everything.

Servings: 10
Time: 20 minutes

Ingredients:
¼ cup olive oil
10 jalapeños, sliced
3 carrots, sliced
1 onion, sliced
3–4 garlic cloves
1 cup vinegar
1 cup water
1 tsp peppercorns
2 bay leaves
1 tsp oregano
1 tbsp salt

Directions:
Heat a large skillet over medium heat and add olive oil. Cook the onions, garlic, and carrots for a few minutes.
Add sliced jalapeños, water, vinegar, peppercorns, bay leaves, oregano, and salt.
Cook for 5–7 minutes, then turn off the heat.
Transfer to a large jar and keep refrigerated.
Use in all your favorite recipes.

Tangy, spicy, and always good to have on hand.
—

09/28/2026

Breakfast Enfrijoladas 🍳

A cozy breakfast with a little extra flavor. These Breakfast Enfrijoladas are made with El Comal Mezcladitas Tortillas.

Servings: 2–3
Time: 15 minutes

Ingredients:
1 bag El Comal Mezcladitas Tortillas
1 tbsp olive oil
¼ onion
1 ½ cups beans
1 tbsp chipotle
2–3 eggs
½ cup shredded cheese
¼ cup queso fresco
Pickled onions

Directions:
Heat a medium skillet and add olive oil. Add the onion and cook for a few minutes. Add the beans and chipotle, then blend until smooth. Return to the pan, bring to a boil, and set aside.
Scramble the eggs and add a thin layer to a hot pan with oil. Top with one El Comal Mezcladitas Tortilla and flip. Flip again after a few minutes and add shredded cheese.
Fold in half and serve on a large plate.
Top with the chipotle bean sauce, queso fresco, and pickled onions.
Creamy, cheesy, and ready in 15 minutes — breakfast just got better.
—

09/24/2026

Tortilla Soup 🍂

Fall has officially begun, and this Tortilla Soup is the kind of cozy recipe we’re craving.

Servings: 4–6
Time: 30 minutes

Ingredients:
6–8 El Comal Yellow Corn Tortillas
¼ onion
4 tomatoes
3 garlic cloves
1 guajillo pepper
1 ancho pepper
4 cups broth
Salt, pepper, and cumin to taste
¼ tsp oregano
1 lb fresco or panela cheese
½ cup sour cream
2 avocados
Cilantro, for garnish

Directions:
Cut the tortillas into small strips.

Heat a large pan with enough oil for frying and add the tortilla strips. Fry until golden and crispy. Set aside.

Add the peppers to the same pan with hot oil for a few seconds, then set aside.

Lightly fry the tomatoes, onion, and garlic until they start to brown.

Add them to a blender with the peppers, broth, seasonings, and a few tortilla strips for consistency. Blend until smooth.

Heat a large pot over medium heat and add the mixture.

To each bowl, add tortilla strips, cheese, avocado, and soup. Top with sour cream and cilantro.

A warm bowl to welcome the season, one crispy tortilla strip at a time.
—

09/23/2026

Freezer Friendly Burritos 🌯

Easy, filling, and perfect to have ready for busy days. These Freezer Friendly Burritos are made with La Comaleada Burrito Flour Tortillas, seasoned ground beef, potatoes, refried beans, and melty cheese.

Make them ahead, store them in the fridge or freezer, and reheat whenever you need a quick meal.

Servings: 6
Time: 40 minutes

Ingredients:
1 bag La Comaleada Burrito Flour Tortillas
2 tbsp olive oil
2 potatoes, diced
¼ cup onion, diced
3 garlic cloves, minced
1 lb ground beef
1 cup refried beans
1 cup shredded cheese

Directions:
Heat a large skillet over medium heat with olive oil.

Add the potatoes and cook until they start to brown. Remove from the pan and set aside.

Add onion and garlic to the skillet and cook until translucent. Add ground beef and season to taste with salt, pepper, or taco seasoning.

Add the potatoes back to the skillet and cook for 3 more minutes.

Heat each La Comaleada Burrito Flour Tortilla on both sides.

Fill each burrito with refried beans, ground beef, potatoes, and cheese.

Roll tightly, wrap with parchment paper, and store in the fridge or freezer.

To reheat, microwave for a few minutes, then sear in a hot skillet for a few seconds.

A simple make-ahead meal that’s ready when you are.
—

09/18/2026

Sopes de Asada 🔥

Crispy sopes, juicy steak, creamy beans, fresh toppings, and a bright avocado-tomatillo salsa to bring it all together.

Servings: 6–8
Time: 40 minutes

Ingredients:
1 bag El Comal Sopes
Oil, for frying
2 lbs steak
8–10 tomatillos
1 serrano pepper
¼ onion
1 avocado
2 garlic cloves
1 cup cilantro
Salt and pepper to taste
1 cup refried beans
2 cups shredded cabbage or lettuce
½ cup sour cream
½ cup cotija cheese
Pickled jalapeños, optional

Directions:
Heat a large skillet over medium heat with enough oil for frying.

Fry each El Comal Sope until golden brown.

Season the steak to taste and cook on each side. Cut into small pieces.

Make the salsa by cooking the tomatillos in boiling water, then blending with onion, serrano pepper, avocado, garlic, cilantro, salt, and pepper.

Top each sope with refried beans, steak, shredded cabbage, sour cream, cotija cheese, salsa, and pickled jalapeños if desired.
—

09/17/2026

Flautas Ahogadas 🇲🇽

Crispy, saucy, and made for a table full of flavor. These Flautas Ahogadas are filled with shredded beef and potatoes, fried until golden, and served with salsa verde, salsa roja, lettuce, crema, cotija, and radishes.

A recipe that feels perfect for celebrating, sharing, and bringing everyone to the table.

Servings: 6–8
Time: 45 minutes

Ingredients:
For the flautas:
• 1 lb chuck roast or flank steak
• ¼ onion
• 2 garlic cloves
• 2 bay leaves
• 6 peppercorns
• 2 potatoes
• 1 bag El Comal White Corn Tortillas
• 1 cup sour cream
• 1 cup cotija cheese
• ½ cup radishes, sliced
• 3 cups shredded lettuce

For the salsa verde:
• 8–10 tomatillos
• 1 jalapeño
• 1 cup cilantro
• ¼ onion
• 2 garlic cloves
• Salt and pepper to taste

For the salsa roja:
• 4 tomatoes
• 1 garlic clove
• 2 guajillo peppers
• ¼ onion
• Salt and pepper to taste
• Optional: 1 chile de árbol for extra heat

Directions:
1. Cook the meat in boiling salted water with garlic, onion, bay leaves, and peppercorns.
2. Remove the meat from the water and cook the potatoes until soft.
3. Shred the meat and combine with the potatoes. Season with salt and pepper to taste.
4. Heat each El Comal White Corn Tortilla on both sides, then fill with the meat and potato mixture.
5. Fry in very hot oil until golden brown and crispy.
6. For the salsa verde, boil the tomatillos and blend with cilantro, jalapeño, onion, garlic, salt, and pepper.
7. For the salsa roja, boil the tomatoes and peppers, then blend with garlic, onion, salt, and pepper.
8. Serve the flautas with both salsas, shredded lettuce, sour cream, cotija cheese, and sliced radishes.

Crunchy, colorful, and full of tradition — the kind of recipe made for sharing.

—

09/13/2026

Garlic Jalapeño Dip 🧄🔥

Creamy, garlicky, and just the right amount of spicy.

Servings: 4–6
Time: 20 minutes

Ingredients:
1 bag El Comal Cantina Style Chips
2 tbsp butter
15 garlic cloves
8 oz cream cheese
¼ cup pickled jalapeños
½ cup sour cream
Salt and pepper to taste
1 jalapeño, sliced
Scallions, for garnish

Directions:
Heat a small skillet over medium heat and add butter.

Cook the garlic cloves until golden, then set aside and let them cool.

Add the garlic cloves to a blender with cream cheese, pickled jalapeños, sour cream, salt, and pepper. Blend until smooth.

Garnish with sliced jalapeño and scallions.

Serve with El Comal Cantina Style Chips and enjoy.

A quick, creamy dip recipe made for sharing, snacking, and scooping until the bowl is clean.
—

09/08/2026

Choriqueso Tacos 🌮🔥

Melty cheese, crispy chorizo, roasted jalapeños, and warm El Comalito Flour Tortillas.

Servings: 6
Time: 45 minutes

Ingredients:
1 bag El Comalito Flour Tortillas
6 jalapeños
1 ½ cups Chihuahua cheese
8 oz chorizo
⅓ cup onion, chopped
1 tomato, chopped

Directions:
Heat a pan and add the chorizo. Cook for a few minutes until it starts to brown. Add onion and tomato, then continue cooking for 5 minutes. Set aside.

Place the jalapeños in a baking dish or air fryer with a drizzle of olive oil. Bake for 10–15 minutes, or until softened.

Open the jalapeños lengthwise and remove the seeds.

Fill each jalapeño with Chihuahua cheese and chorizo, then bake until the cheese melts.

Warm the El Comalito Flour Tortillas in the same pan used for the chorizo, using the residual fat for extra flavor.

Top each tortilla with a stuffed jalapeño and garnish with fresh cilantro.

Cheesy, spicy, and made to disappear fast.
—

Address

11058 Philadelphia Avenue
Mira Loma, CA

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