This sincronizadas recipe was adapted from www.mexicoinmykitchen.com we hope you enjoy it as much as we do!
- 1 packet of Helen Browning’s Wafer Thin Ham
- 1 teaspoon of vegetable oil (optional)
- 2 medium size flour tortillas
- 2 oz. Oaxaca or Monterrey Jack cheese shredded or sliced
- Guacamole (for serving)
- Pico de Gallo Salsa (for serving)
- Mexican Cream (for serving)
Heat your skillet or griddle over a medium heat, and add the vegetable oil, if using. When the griddle is hot place one of the tortillas on it; layer half of the cheese, the wafer thin ham, and the rest of the cheese. Cover with the other tortilla, and cook until cheese melts and the tortilla at the bottom is getting golden brown. I use a cast iron press but you can use a spatula to press the tortilla down. When the cheese starts melting use your spatula to check the underside of the tortilla has develop golden brown spots. When the underside has developed these golden brown spots, flip the sincronizada and keep cooking until both sides are golden brown and the cheese has melted. If you want a really crispy texture, lower the heat and keep it cooking for a few more minutes. Transfer to a cutting board and cut into wedges and serve warm with guacamole, salsa and cream.