SINCRONIZADAS
(TORTILLA HAM AND CHEESE SANDWICHES)
Source: Savoring Mexico: A Cookbook & Travel Guide to the Recipes & Regions of Mexico by Sharon Cadwallader
Makes 6

While sincronizadas are now found all over Mexico, with some much better than others, the best I’ve ever had were at a roadside eatery in the fog-shrouded highlands of Chiapas—just ham and cheese layered between two tortillas and heated on a comal until the cheese was softly melted. But it was a tangy cow’s milk cheese and an exceptional piece of mountain-cured ham, both specialties of the region. I like to add a little oil to my comal when cooking the sincronizadas, as they seem to brown better, but it is not necessary.

1 tablespoon canola or safflower oil (optional)
12 thin corn tortillas, 6 inches (15 cm) in diameter
6 thin slices Port-Salut, white cheddar or other cull-flavored cheese, about 5 oz (155 g) total weight
6 thin slices good quality ham, about 5 oz (155 g) total weight
6 teaspoons Chipotle Chile Salsa or other salsa
Guacamole

Heat a heavy frying pan or comal over medium heat and add the oil, if using.

Top 6 of the tortillas with a slice of cheese and a slice of ham, and spread the ham with 1 teaspoon of the salsa.

Cover with a second tortilla and place in the hot pan.

Toast over medium heat until the cheese begins to melt and the tortilla is freckled with brown.

Flip over and toast the other side. Transfer to a plate and keep warm.

Serve each sandwich with a scoop of guacamole on the side.