My mom and I were invited by Princess House to appear at their National Convention in New Orleans this past July. Can you believe my mom and I had never been to New Orleans? If you follow me on Facebook and Instagram you saw all the yummy food we enjoyed while there. We had a blast eating beignets together!
Princess House coordinates incredible events and we were so happy to be invited. As usual, Princess House unveils new products at these events but the one we were most excited about was a 13-inch comal. Princess House actually sent us their comal a few weeks before the event so we could get used to working with it. We both fell in love with it.
It was hard not to share photos of everything we cooked on the comal, but we were asked not to, at least not until after the reveal at their event.
Announcement day was finally here and 1,000+ consultants were eagerly waiting in the audience to hear all about the new products. They announced some beautiful new products and then they saved the best product for last.
Princess House started the introduction for the comal by playing the video of the comal and our review of it. (Warning: my mom and I look very tired after a long day of traveling, but this video can’t hide how much we love the new comal).
The crowd was cheering like crazy after they saw the video. What happened next, was so exciting for us. While the video was playing, my mom and I were hiding in a large Christmas wrapped box on the stage. Then after the video ended the host, Victoria, Vice President of Marketing asked the crowd if they wanted to see more, and the crowd cheered. She opened up the box/door and my mom and I popped out with our aprons ready to cook. The crowd went wild and we were having so much fun — We felt like rock stars for the day.
My mom whipped up some of her famous homemade flour tortillas and I grilled some steaks on the comal. The ballroom smelled fabulous and was filled with the sounds of the audience’s ooh’s and aww’s.
Afterwards, we celebrated by signing the newly republished Spanish edition of Muy Bueno. It was the first time my mom and I saw it in print. All three authors of Muy Bueno had been working with the translation team and publisher for months, so to finally see it in print was such a huge relief.
The majority of Princess House consultants are Spanish speakers so they were thrilled to see that our book was available in Spanish.
These corn tortillas were cooked to perfection on this functional and beautiful cast iron comal. Unlike most traditional cast iron skillets, this comal requires no seasoning and is extremely low maintenance. It is also so versatile — it can be used on the stovetop, in the oven, or on the grill.
Making corn tortillas is not difficult and they taste so delicious when they are freshly made and warm. My favorite way to enjoy them is with a couple of creamy slices of avocados sprinkled with salt.
Now all you need to make homemade corn tortillas is a comal and an appetite.
Tortillas de Maiz (Homemade Corn Tortillas)
- 2 cups masa harina, corn flour
- 1/2 teaspoon salt
- 1 1/4 cups water
- Place a comal (griddle or cast-iron skillet) over medium heat and allow it to heat up.
- In a large mixing bowl mix flour, salt, and water for about 4 minutes. If the masa (dough) doesn’t come together well add 1 tablespoon of water at a time and mix some more.
- Divide the masa into 12 to 14 dough balls. Keep the masa covered with a dishtowel so it does not dry out while you press the tortillas.
- Use a tortilla press when making corn tortillas. Place a piece of plastic wrap over each end of the tortilla press. The ball of masa will sit between the two pieces of plastic wrap during the pressing process. Place a ball of masa on one end of the tortilla press, directly on the plastic wrap. Close the tortilla press and press down on the handle, flattening the masa and creating a corn tortilla. Open the press and you should have a corn tortilla beautifully pressed.
- Place the corn tortilla on the hot comal to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, and then transfer to a tortilla warmer or basket lined with a dish towel. This is how Grandma stored hers. Continue making tortillas with the remaining masa balls.
If you are interested in this 13-inch comal or any other Princess House product find a consultant near you.
A special thanks to Princess House for sponsoring this blog post. Opinions are my own.