Ham and Cheese Tortilla Sandwich (Sincronizada)
Sincronizada Say it: seen-kro-nee-SAH-dah
A sincronizada is Mexico's griddled two-tortilla sandwich: flour tortillas packed with sliced ham and melting cheese, toasted on a comal until the outside turns crisp and the filling binds everything together. It is street food and late-night snack food, served in taquerías and homes across the country, usually cut into wedges and passed around with salsa. The name means "synchronized," a nod to the two tortillas working in step. Savory, salty and stretchy with cheese, it is simpler and faster than almost anything else you can cook.
Ham and Cheese Tortilla Sandwich (Sincronizada)
Sincronizada
Pronounced seen-kro-nee-SAH-dah
- Serves
- 4
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Shred the cheese coarsely and separate the ham slices so nothing clumps; set both within reach of the stove.
Heat a comal, griddle or large heavy skillet over medium heat until a drop of water sizzles and vanishes, then brush it lightly with butter or oil.
Lay one tortilla on the comal and scatter about a quarter of the cheese over it, leaving a 1/2 in (1 cm) border.
Cover the cheese with a layer of ham slices, then add another quarter of the cheese on top so the ham is glued in place.
Set a second tortilla over the filling and press gently with a spatula; cook for 2 to 3 minutes, until the bottom tortilla is golden in spots and the edges crisp.
Flip carefully with the spatula and cook for 2 minutes more, until the second side is golden and the cheese oozes at the edges.
Slide onto a board, rest for 1 minute so the cheese sets slightly, then cut into 4 wedges. Repeat with the remaining tortillas, cheese and ham.
Pile the wedges on a plate and serve hot with salsa verde or pico de gallo.
Regional variants
Many taquerías add a spoonful of refried beans, shredded chicken or chorizo alongside the ham, or swap the ham for sliced turkey. In northern Mexico, sincronizadas are sometimes made with wheat tortillas toasted until quite dark and crisp.
Cook's notes
- Use a cheese that melts into strings rather than one that releases oil; Oaxaca is traditional, mozzarella is the closest easy substitute.
- Do not overfill, or the tortillas will slide apart when you flip them.
- A dry comal gives the crispest crust; too much fat makes the tortillas soft and greasy.
Serve with
Salsa verde or pico de gallo, guacamole, pickled jalapeños, and an agua fresca or a cold beer.
Make ahead and storage
Assemble the sincronizadas up to 1 hour ahead and keep them covered; griddle just before serving. Leftover wedges reheat in a dry skillet over medium heat for 2 minutes per side.
