Sincronizada
Ingredients
Directions
Prepare
Heat up some oil in a pan over medium heat.
On a cutting board, with two tortillas, place a slice of deli ham and then queso fresco in the middle, and place another tortilla on top.
Cook and serve
When the oil is hot, place the raw sincronizada on the pan and let the first side brown for a few minutes until the outside becomes crispy.
Once the first side is golden brown, flip the sincronizada over and brown the other side to crisp up in the same manner.
After a few more minutes, place the sincronizada on a plate with napkins, and enjoy.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Tortillas
- Form the outer layers, which brown and crisp in the hot oil while holding the filling together.
- Deli ham
- Adds savory, salty flavor and fat to the filling.
- Queso fresco
- Adds a mild, creamy filling that stays soft rather than melting fully.
- Oil
- Conducts heat evenly across the tortilla, helping it brown and crisp on the surface.
The step that matters
Wait for the oil to be hot before adding the sincronizada. Placing it in oil that is not yet hot makes the tortilla absorb grease and cook slowly, so it turns soft instead of crisp. Medium heat then lets the outside brown before the filling is fully warmed through.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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