Cemita Style Pork Sandwich Food

PUEBLAN-STYLE CEMITA SANDWICHES RECIPE

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.

CEMITA-STYLE PORK SANDWICH

Steps:

• In bowl, combine half of the lime juice, the chipotle pepper, adobo sauce, oregano, cumin, coriander, salt and pepper. Add pork, turning to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
• Peel, pit and chop avocado. In bowl, mash avocado with fork; mix in cilantro and remaining lime juice. Set aside.
• Weave pork slices onto 4 metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until juices run clear when pork is pierced and just a hint of pink remains inside, 8 to 10 minutes. Remove from skewers.
• Layer bottom half of each bun with lettuce, tomatoes, pork and onion. Spread avocado mixture on cut side of top of each bun; sandwich layers with tops.

CEMITA MILANESA

Steps:

• For the milanesa: Put the meat on a large plate, sprinkle all over with meat tenderizer and refrigerate for 30 minutes.
• Whisk the eggs in a medium bowl, then whisk in the milk. In another bowl, mix both breadcrumbs and the Italian seasoning. Dip the meat in the egg mixture and soak it for 15 seconds, then remove and dredge in the breadcrumb mixture to coat on both sides. Transfer to a plate and refrigerate for at least 10 minutes.
• Melt the lard in a large skillet over medium-high heat until hot. Add the breaded meat and cook until golden brown, flipping halfway through, about 3 minutes. Transfer the milanesa to a paper towel-lined plate to drain.
• Place the milanesa on the bun bottoms. Lay the avocado over each milanesa, then season with salt and drizzle with olive oil. Top with yellow onions and pickled jalapeños, then add the queso blanco or queso fresco, followed by the queso Oaxaca. Sprinkle with herbs, if using, then add the bun top.

CEMITA (PUEBLAN-STYLE MEXICAN SANDWICH) RECIPE

Steps:

• Gather the ingredients.
• Split the cemita in half with a serrated knife .
• Using the back of a spoon, press down on the interior sides of the bun so little indented pockets form to hold in all the sandwich ingredients.
• Add a 1/2 tablespoon of adobo sauce to each side of the bun and then divide the chipotle peppers between each side.
• Add the pork to the bottom half of the bun and then add the papalo (or cilantro), queso Oaxaca, tomato, and avocado to the top half.
• Close the sandwich and wrap tightly in butcher paper.
• Slice it down the middle and serve.
• Enjoy.

CEMITA ROLL

Steps:

• In a large bowl, combine the dry ingredients (flour,salt, sugar, yeast); whisk together the eggs and oil.
• Heat the buttermilk over low heat until warm (110 degrees F); do not let boil!
• Stir the buttermilk and egg mixture into the dry ingredients until liquid is incorporated; let stand 15 minutes.
• On a lightly floured work surface, knead dough until smooth (it will still be a little sticky).
• Place dough in a oiled bowl, cover and let rise until doubled, about 1 1/2 hours.
• Depending on how large you want your rolls, divide the dough into eight or four balls, cover, and let rest 15 minutes.
• Take each ball and flatten it to a disc; place each roll on a parchment paper lined baking sheet, a few inches apart.
• Cover baking sheet and let rolls rise for 30 minutes.
• Preheat ove to 400 degrees F; mix milk and water and brush the top of each roll and sprinkle with sesame seeds.
• Bake rolls until lightly browned, about 20 minutes.
• NOTE: Bread lasts a day, but freezes well.

CEMITA POBLANA (PUEBLA-STYLE SANDWICH)

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.