Cemita Pueblan Style Mexican Sandwich Food
PUEBLAN-STYLE CEMITA SANDWICHES RECIPE
Cemitas are a Mexican sandwich that originally hails from the State of Puebla and gets its name from the bun itself, also known as a cemita. This recipe shows you how to make a Pueblan-style cemita with a fried milanesa beef, chicken, or pork cutlet filling. Loaded with fine strands of shredded Oaxacan cheese, plenty of ripe avocado, chipotles or pickled jalapeños, and papalo, a fragrant Mexican herb with a flavor all its own, it's a masterpiece of sandwich construction.
Provided by Daniel Gritzer
Categories Entree Mains Sandwiches Sandwich
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Set wire rack on a sheet pan. Place milk in a shallow dish. Place flour in another shallow dish. Place bread crumbs in third shallow dish. Working one at a time, dip cutlets in milk, then dredge in flour, shaking off excess. Return to milk, then dredge in bread crumbs, pressing to adhere. Place breaded cutlets on a baking sheet.
- Heat about 1/2 inch oil in a cast-iron skillet to 375°F. Working in batches and adding oil as needed to maintain level, fry cutlets, turning once, until golden brown on both sides, about 3 minutes per side. Transfer to a clean paper-towel-lined baking sheet. Season with salt and pepper when still hot.
- Spread avocado on bottom bun halves. Top with fried cutlets. Mound half of the cheese on the cutlets.
- Arrange onion rings on top of cheese. If using chipotles, tear into pieces and arrange on onion rings; alternatively, arrange pickled jalapeños on top of onion rings. Top with papalo and mound the remaining cheese on top. Drizzle with olive oil.
- Scoop some bread from each of the top buns and discard. Close sandwiches and serve right away.
Nutrition Facts : Calories 1027 kcal, Carbohydrate 71 g, Cholesterol 199 mg, Fiber 8 g, Protein 77 g, SaturatedFat 14 g, Sodium 1014 mg, Sugar 18 g, Fat 48 g, ServingSize Serves 4, UnsaturatedFat 0 g
CEMITA POBLANA (PUEBLA-STYLE SANDWICH)
This regional Mexican favorite from the city of Puebla comes with a variety of fillings. Recipe is from Saveur.
Provided by Pinay0618
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place flour, eggs, and bread crumbs in three separate shallow dishes. Season veal with salt and pepper, and coat with flour, shaking off excess. Dip in eggs, then dredge in bread crumbs. Set aside.
- Heat oil in a 12″ skillet over medium-high heat, and cook veal cutlets, turning once, until golden brown on both sides, about 6 minutes. Using tongs, transfer to paper towels to drain.
- Place 1 veal cutlet on the bottom half of each roll and top with half an avocado, 3 oz. cheese, 2 slices onion, and 1/4 of the chipotle sauce. Cover with top bun.
Nutrition Facts : Calories 828.2, Fat 37.5, SaturatedFat 5.5, Cholesterol 186, Sodium 595.2, Carbohydrate 102.8, Fiber 13.8, Sugar 12.9, Protein 23.2
More about "cemita pueblan style mexican sandwich food"
HOW TO MAKE CEMITAS: MEXICAN CEMITA SANDWICH RECIPE
From masterclass.com
Estimated Reading Time 2 mins
- 1. Make the milanesa. Pound the chicken cutlet to ¼ inch in thickness and pat dry with paper towels. Season with salt and pepper. Place flour, egg, and breadcrumbs each in a shallow bowl. Dredge the chicken cutlet first in flour, then egg, then breadcrumbs.
- 2. In a sauté pan over medium-high heat, heat olive oil until shimmering. Add the breaded chicken cutlet to the oil and fry until golden brown, about 3 minutes per side. Using tongs, remove milanesa to a paper towel-lined baking sheet or plate and sprinkle with a pinch of salt.
- 3. Slice cemita roll in half and spread the bottom half with mashed avocado. Top with chicken milanesa, then add shredded cheese, chipotle, white onion, and pápalo. Drizzle with olive oil and top with the other half of the cemita roll.
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