1-Place a bed of flour tortillas on a baking dish, then cover with a layer of leg ham, a layer of Manchego cheese and sprinkle with asadero cheese. Subsequently, cover with another layer of tortillas, ham, manchego cheese, asadero cheese, tortillas and finish with a layer of manchego cheese and asadero
2-Bake the synchronized cake at 180°C for 20 minutes or until golden brown.
3-For the pico de gallo: Cut the tomato into small cubes, finely chop the onion, the jalapeño pepper and finally the serrano pepper. Place in a bowl and mix with the cilantro, lemon juice and season with salt. Mix and reserve
4-Serve the synchronized cake in the same refractory and decorate with the pico de gallo forming pentagons, like those of a balloon. Enjoy hot
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When I whip up this recipe, the place smells fantastic. It’s always a crowd-pleaser!
