16 flour tortillas
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 coriander, lemon juice and season with salt. Mix and set aside
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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