Chile Marinated Pork Sandwiches On Cemita Rolls Food

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 (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.

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.