breakfast sincronizadas with chili crisp

Traditionally sincronizadas are made with two flour tortillas but I truly prefer corn ones.

Ingredients:

This will make one sincronizada

• 2 corn tortillas

• 1/4 cup of shredded Oaxaca cheese

• 2 slices of ham

• 1/2 tablespoon of vegetable or corn oil (olive works too)

• 1 large egg

• Olive oil for the egg

• Chili crisp (Lao Gan Ma is my favorite brand)

Preparation:

I’m a firm believer that chili oil crisp goes on everything

Heat up your skillet to medium heat, and drizzle your oil onto it. Once the skillet is hot, place one of your tortillas on it. Next, add half the cheese and let it start to melt (3-4 minutes). Add your ham and the remaining cheese on top. Cover with the other tortilla and carefully flip the whole thing. Meanwhile, bring another pan to medium heat with some olive oil (about 1/2 a tablespoon). Start frying your egg once that’s heated. After about 4 minutes of the second tortilla side being crisped, remove the sincronizada from the grill. Plate with the fried egg on top and about a teaspoon (as shown in the photo to the right) of the chili crisp.