Sincronizadas are very easy to make. One of the main ingredients is cheese. The restaurants usually use American cheese and Oaxaca cheese. Today, I used queso fresco, because that's what I had on hand. For those of you in the States that might not be able to find Oaxaca cheese, mozzarella works well in this recipe.
- 1 lb. thin boneless beef steak (atleast 6 steaks)
- 6 slices American cheese
- 1-1/2 cup shredded Oaxaca or Mozzarella cheese
- 12 flour tortillas
- coarsely chopped lettuce
- sliced tomato, avocado and onion
- Canned jalapeño strips (optional)
Prepare vegetables; set aside.
Heat 2 tablespoons vegetable oil on a griddle or a comal over medium-high heat. Brown steaks until thoroughly cooked. Remove steaks from heat; shred or chop into bite-size pieces.
Melt 1 teaspoon of butter in non-stick skillet over medium heat. Place one flour tortilla in skillet. Top with 1 slice American cheese and 1/4 cup shredded Oaxaca or mozzarella cheese; cover with another flour tortilla. Cook for about 2 minutes, or until bottom tortilla is a light golden brown; flip sincronizada over. cook for another minute or 2, until bottom tortilla is also a light golden brown. Remove sincronizada from pan.
Place sincronizada on a plate. Place desired amount of chopped steak on half of the sincronizada. Garnish other half with lettuce, tomato, onion and a slice of canned jalapeño. Fold sincronizada in half and serve. Repeat with remaining tortillas. Enjoy!!!
*This recipe yields 6 sincronizadas.