Anyone know how to make and use the burén?

After reading about this outdoor cooking and dining adventure, I'd like to learn more about the clay burén:
https://www.bbc.com/travel/article/20220215-is-americas-best-restaurant-in-puerto-rico
Does anyone here use a burén? Is there anyone who can tell us how to make one?

Hey there!
It looks like a burén is like a big flat pot but made of clay, that can be put on top of a fire, or a bigger flat structure, some as large as a griddle you see in a diner. There is an interesting article here behind a paywall with some pics https://www.sfchronicle.com/food/article/A-pilgrimage-to-the-keeper-of-Puerto-Rico-s-13619913.php

Thank you Tereza!
Here is the author's link:
https://eatgordaeat.substack.com/p/a-pilgrimage-to-the-keeper-of-puerto?s=r
Amazing and inspiring article. Her journey taps into depths far beyond the cooking surface.

A while back after this question was asked I looked around and found this:

Shard of flat earthenware circular dish for cooking. Manioc was the main crop of the Taino. The roots were grated on a grinder, put through a large wicker strainer called a cibuacan to squeeze out its poisonous juice, and finally cooked on a buren. The result was a kind of bread called casabe. There were different types of cassava bread. The chiefs called caciques, had their own bread and their especially incised buren.

https://tainomuseum.org/portfolio-view/food-preparation-on-buren/

I found this on eBay for an earthen griddle called a comal:







Link for Comal on eBay

These are wonderful links; thanks everyone. In other threads, Permies have discussed the sadj grill, disco or discado, and comal. Now this new-to-me Puerto Rican tradition: the burén. So many inspiring griddle styles, culinary specialties and methods for wood-fired cooking!