Sincronizada

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Sincronizada
Sincronizada mexicana.jpg
A sincronizada made with ham, oaxaca cheese and topped with salsa and pico de gallo
Type Lunch, snack
Place of origin
Mexico
Serving temperature
Warm
Main ingredients
Ham, cheese, tortillas
Cookbook:Sincronizada  Sincronizada

In Mexican cuisine, the sincronizada (Spanish pronunciation: [siŋkɾoniˈsaða], "synchronized") is a tortilla-based sandwich[1] made by placing fajitas and a portion of Oaxaca cheese (or any type of cheese) between two flour tortillas, also adding refried beans then grilled until the cheese melts and the tortillas become crispy. Then cut into halves or wedges to serve.

They are frequently confused with quesadillas, due to their resemblance to "quesadillas" sold in the United States.[2] (U.S. quesadillas are usually made with flour tortillas rather than molded from masa in the Mexican style). Note however, despite the fact it looks almost the same as a quesadilla, it is considered[who?] as a completely different dish. The main difference between the real quesadilla and the sincronizadas is the obligatory inclusion of ham in the dish and the main ingredient used to make the tortilla (wheat flour instead of corn flour, masa harina).[3] Also note a quesadilla is made of a single folded and filled corn tortilla, while the sincronizada is prepared like a sandwich.

Ingredients could vary between Oaxaca cheese, Manchego cheese and different types of ham. The sincronizada is supposedly to be consumed alone, but in some regions of Mexico it is common to add a regional sour cream, salsa or guacamole as topping to make a richer flavor. The Tex-Mex version also contains beans, cheese, beef fajita meat and avocado and Monterey Jack cheese instead of the traditional Oaxacan one.

A similar dish is the gringa, which is prepared in exactly the same way as a sincronizada, but using carne al pastor instead of ham. Despite its similarities, it is considered[who?] as a completely different dish. The gringa is also extremely greasy, since the carne al pastor used for its preparation is usually made of cooked pork meat often reheated on an oily comal before being placed between the tortillas (corn flour).

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References[edit]

  1. ^ Maria Elena Cuervo-Lorens, (1989) «Maria Elena's Mexican Cuisine: Authentic Mexican Dishes Made Easy», pp:146
  2. ^ Raichlen, Steven (1998). Salud y sazón: 200 deliciosas recetas de la cocina de mamá : todas bajas en grasa, sal y colesterol!. Rodale. p. 246. ISBN 978-0-87596-474-4. Retrieved 2011-03-11. (Spanish)
  3. ^ Luis Peinado,Marilyn Peinado, (1992), «Bienvenidos to our kitchen: authentic Mexican cooking», Pelican Publishing Company, pp:66

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