She started her career in food at a winery and brewery in 2000, but she got familiar with the comal long before that. “I’ve been using cast iron since I started learning to cook,” Flores said.

As the brisket reheats, prepare any toppings and warm the tortillas. I do with a cast iron comal or over an open flame at medium-high heat. Once everything is ready, add warm brisket to the ...