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The Hirshon Chiapas-Style Sincronizadas

  • Author: The Generalissimo


Units Scale
  • For Sincronizadas:
  • Flour tortillas
  • Shredded melting-style cheese – TFD prefers Swiss, but cheddar or Monterey Jack are traditional
  • Thin slices of Virginia ham
  • Chopped pickled jalapeños
  • Freshly ground black pepper
  • Chiapas-style Salsa:
  • 2 Simojovel Peppers – if you can’t find them, substitute 1 1/2 arbol peppers or 4 pequin peppers
  • 1/2 cup Pumpkin Seeds – The pumpkin seeds must not have a shell or be salted
  • 1/4 tablespoon Cornstarch
  • 1/2 cup Chicken Stock
  • 1/4 tablespoon Salt
  • Jalapeño Mustard Dipping Sauce (TFD addition, optional):
  • Powdered mustard
  • Jalapeño vinegar (from the can of jalapeños)
  • Water
  • Sliced avocados for garnish


  1. To make the Chiapas salsa:
  2. Put peppers on a griddle over medium heat and roast them for approximately 1 minute, until all their sides are moderately roasted; move them regularly with some tongs.
  3. Don’t roast the chiles for much longer or their flavor becomes bitter.
  4. Transfer from the griddle to a blender, with the tongs, the chilies that were roasted. Also add to the blender the pumpkin seeds and chicken stock.
  5. Blend all the ingredients very thoroughly.
  6. Put the blended mixture, the cornstarch and salt into a small saucepan.
  7. Mix the ingredients and bring the Chiapas-style salsa to a boil over medium heat; stir constantly. Cook the salsa for about 3 minutes, until it thickens; stir occasionally. Serve or store as required.
  8. To make the Sincronizadas:
  9. Cook all the tortillas on one side (the inside) before stacking – heat them in a dry skillet until lightly crispy.
  10. Here are the order of ingredients to layer: tortilla, a very light smear of salsa, cheese, fanned slices of ham, chopped pickled jalapeños, more cheese, ground black pepper and top with a tortilla.
  11. Cook the Sincronizadas in a little butter on the griddle on both sides until crispy and the cheese is melted. Cut into quarters and serve with optional dipping sauce and sliced avocados.
  12. For the jalapeño mustard dipping sauce, combine equal parts powdered mustard & the jalapeño vinegar (from the can of jalapeños) and thin to taste with water.

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