Beef and Mushroom Sincronizadas

Name: Beef and Mushroom Sincronizadas
Prep time: 10 min
Cook time: 25 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 1 onion; 400g ground beef; 300g mushrooms; Mexican seasoning blend; Shredded cheese; 6 wheat and oat tortillas

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These mushroom, beef, and cheese sincronizadas are one of those meals I make when I'm craving something Mexican-inspired without complicating my life. They're filled with ground beef, onion, mushrooms, and Mexican spices, sandwiched between wheat and oat tortillas with melted cheese. You'll have them on the table in 35 minutes and they make three servings—perfect for a weeknight dinner or an easy meal with friends.

To keep the filling tasty and prevent the tortillas from getting soggy, I let the mushrooms cook down until they've released all their liquid. I use a non-stick skillet and I never skimp on the cheese, which holds the filling together. Feel free to adjust the spices and heat level to your taste.

If you love this flavor combination, I recommend my Veal with cheese and mushroom sauce and my Beef and chickpea tacos to switch up your routine.

Prep: 10 minCook: 25 minServes: 3

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Ingredients

Ingredients for 3 servings

1 onion
400g ground beef
300g mushrooms
Mexican seasoning blend
Shredded cheese
6 wheat and oat tortillas

Step by step

1In a skillet with olive oil, sauté the onion until translucent.
2Add the ground beef and cook until nicely browned.
3Season to taste with the Mexican spice blend.
4Stir in the chopped mushrooms and cook until they have reduced and released their moisture.
5In a clean skillet, lay down one tortilla and scatter cheese over the top.
6Next, add a layer of the beef and mushroom mixture, another layer of cheese, and top with a second tortilla.
7Cook, flipping once, until golden and crispy on both sides with the cheese melted.
8Repeat the process with the remaining tortillas and filling.
9Now we can enjoy our BEEF AND MUSHROOM SINCRONIZADAS!

Tips and tricks

Tips and tricks for making beef and mushroom sincronizadas

Cook in a good non-stick skillet.

Use good-quality ground beef.

Don't skimp on the cheese.

Frequently asked questions

How do I keep the sincronizadas from getting soggy?

Cook the mushrooms until all the liquid they release has completely evaporated before assembling the sincronizadas. The filling should be juicy, but without liquid pooling in the pan.

Can I prepare the filling in advance?

Yes, you can cook the filling and store it in an airtight container in the fridge for up to two days, chilling it within two hours of cooking. Then just reheat it thoroughly before assembling with the tortillas and cheese.

How can I make these sincronizadas gluten-free?

Swap the wheat and oat tortillas for certified gluten-free corn tortillas. Check the labels on your Mexican seasoning blend and shredded cheese as well, and use clean cookware to prevent cross-contamination.