Sincronizada is a Mexican flour tortilla-based sandwich which is prepared using ham, vegetables (such as tomatoes, lettuce, onion, etc.) and Oaxaca cheese (or any kind of cheese). The ingredients are placed in between the two flour tortillas and grilled or lightly fried until the cheese tends to melt and the tortillas are a little crispy.
Sincronizada is usually consumed during lunch time or as a snack in the evening, and is generally served with salsa, avocado, pico de gallo, or guacamole on top.
Origin & Cultural Significance
The word sincronizada means “synchronized” in English.
Although the origin of sincronizada is not exactly clear, it is believed that they simply evolved from quesadillas. The beginning of consumption of quesadillas is believed to date back to 16th century Central and Northern Mexico.
Mexican Sincronizada Recipe
- Medium size flour tortillas - 2
- Oaxaca or Monterrey Jack cheese (shredded or sliced) - 2 oz.
- Baked or cooked ham - 2 oz. (about 2 slices)
- Large tomato - 1
- Red onion - 1
- Mushrooms - 4
- Jalapeños - to taste
- Vegetable oil - 1 tsp (optional)
- Olive oil
- Mexican Cream (for serving)
- Guacamole (for serving)
- Pico de Gallo Salsa (for serving)
- Coriander (for serving)
- Take a medium-sized skillet and add olive oil in it. Heat it over medium flame. Cook all the vegetables until they become a little soft. Sprinkle some salt for seasoning, and then shift the vegetables to a separate container.
- Take another medium-sized skillet or griddle and heat it over medium flame. If you are wanting to use vegetable oil, add it in the skillet.
- Once the griddle/ skillet is hot, put the first tortilla on it. Take some shredded cheese and spread it over the tortilla. Place the 2 oz. of ham over the cheese layer and top it with the already prepared vegetable mixture and rest of the cheese.
- Place another tortilla on top and let it cook for some minutes. Wait until the cheese starts to melt and the bottom tortilla starts turning golden-brown in colour. Make sure to press down the tortilla with a spatula or a cast iron press (if you have one).
- As soon as the cheese begins to melt, check the bottom of the tortilla (using your spatula) to make sure that it has formed the golden-brown
- Once the bottom tortilla is done, carefully flip the sincronizada and let it cook until the cheese within is completely melted and both the sides turn golden brown in colour.
- If you prefer a crispy texture, turn the flame down and let it cook for a few more minutes.
- Once done, shift the sincronizada to a cutting board and cut it
into wedges and voila! Serve warm with salsa, guacamole, and cream.
Amount Per Serving: Calories: 942Total Fat: 60gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 126mgSodium: 1863mgCarbohydrates: 68gFiber: 11gSugar: 16gProtein: 38g