Also, this post shall celebrate the shining comeback of my digital camera... at last, vibrant-colored, non-copyright-infringent photos! Yay photos =D
Shall we begin?
How to make a Sincronizada.
The name "sincronizada" means, of course, "synchronized"; that is because you have to put together the ingredients in an uniform, "synchronized" way. I suppose it has a sort of hybridal origin, since it's more reminiscent of a sandwich, but it is mexican nonetheless. (Actually you don't need to know the ethymologies of food to prepare or eat it... sorry, this is a nerd speaking, okay? Let's proceed.)
- Two tortillas, either corn or flour. (More about that later.)
- A slice of ham (or more if you'd like).
- Some cheese, of the variety you would use in a fondue. I tend to stick to Monterey Jack, a common kind in my hometown, soft and with a not-so-stringent flavor which allows for better flavor balance.
- Optionally, some salsa or other seasoning. Epazote (a-pah-sow-tea) is superb!
All the weird-sounding things mentioned can be found in most stores selling mexican items. Supermarkets may carry them if there's a hispanic community in your area.
- Heat up the tortillas. If using a comal or other pan, preheat it at full heat, lower to a medium heat when putting the tortillas on for best results.
- In the meantime, get your other ingredients ready. Here I had a block of Monterey Jack cheese...
...that had to be cut up in not-so-even slices:
Of course, always remember to not delay too much while doing this or shooting photos for your upcoming blog post about mexican food, so the tortillas won't get burnt. U_U'
- Put the ham and cheese on one tortilla and top it off with the other tortilla - effectively creating a "sandwich".
- Put away from fire when the cheese is melting. (Yummy!) Add salsa, epazote or any other seasoning. Serve hot.
Preparation time: around 5 to 10 minutes (not counting the time to actually go buy the ingredients ^_^;)
This post is dedicated to my japanese friends Taka and Ayumi ^_^