Sincronizadas de Jamón y Queso
(sin-kro-nee-ZAH-dahs deh ha-MOHN ee KEH-so)
La Baby Tortilla: After-School Snacks & Antojitos
If you grew up in a Mexican-American household, the smell of butter hitting a hot flour tortilla transports you straight to three-thirty on a Tuesday afternoon. The sincronizada—meaning "synchronized"—is the ultimate diaspora after-school snack, a deeply nostalgic, molten ham and cheese sandwich built between two perfectly aligned flour tortillas. The secret the abuelas knew is pragmatic and crucial: toast the ham on the skillet first so it doesn’t sweat and turn the interior gummy. It takes ten extra seconds, and it changes everything.
Ingredients
- flour tortillas4 med
- Monterrey Jack cheese1 1/2 cup
- deli ham6 slices
- unsalted butter1 tbsp
Method
- 01
Heat a large cast-iron skillet or non-stick griddle over medium-low heat.
Heat control is everything here—flour tortillas will burn quickly on high heat before your cheese even has a chance to melt.
- 02
Toast the ham directly on the dry, hot skillet.
Let the slices sizzle for 15 to 20 seconds per side until they are warm and the edges slightly curl. This evaporates the residual water in the ham so it won't sweat inside your sincronizada. Remove the ham to a plate.
- 03
Lightly spread a thin layer of softened butter on one side of all four tortillas.
- 04
Place two tortillas, butter-side down, onto the warm skillet and layer the fillings.
Immediately scatter a generous layer of grated cheese over the tortillas. Layer the warm, toasted ham on top of the cheese, then add another small sprinkle of cheese over the ham to act as glue for the top tortilla.
- 05
Synchronize the remaining tortillas on top, butter-side up.
Press down gently with a spatula so the tortillas fuse. Let them cook undisturbed for about 2 minutes, or until the bottom tortilla is a crispy golden brown.
- 06
Flip the sincronizadas carefully and finish cooking.
Cook for another 1 to 2 minutes until the second side is golden and the cheese is oozing out the sides. Transfer to a cutting board, let rest for 30 seconds so the cheese settles, and cut into quarters.
Notes
Always grate your cheese from a block.
Pre-shredded cheeses are coated in anti-caking agents that inhibit a smooth, cohesive melt. Monterrey Jack is the ideal supermarket substitute for authentic Queso Chihuahua, perfectly matching its moisture and fat content.
Don't skip the accompaniments.
A bare sincronizada is just a snack; served alongside fresh pico de gallo, a scoop of guacamole, and a drizzle of crema Mexicana, it becomes a complete, nurturing meal.
From Cook Tex-Mex.