Ingredients
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
Instructions
- To make the Chiapas salsa:
- 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.
- Don’t roast the chiles for much longer or their flavor becomes bitter.
- 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.
- Blend all the ingredients very thoroughly.
- Put the blended mixture, the cornstarch and salt into a small saucepan.
- 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.
- To make the Sincronizadas:
- Cook all the tortillas on one side (the inside) before stacking – heat them in a dry skillet until lightly crispy.
- 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.
- 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.
- 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.
