Mexican Cemita Burger Food

BREADED CHICKEN SANDWICHES WITH SESAME ROLLS (CEMITA POBLANA DE MILANESA)

Steps:

• Using a sharp knife, carefully slice the chicken breasts in half lengthwise. Then, one at a time, sandwich the chicken pieces between two pieces of plastic wrap, and pound with a meat pounder to 1/4-inch thickness.
• In a shallow mixing bowl, combine the flour, chili powder, paprika, salt, and pepper. In a separate bowl, beat the eggs. Place the breadcrumbs in a third bowl. Season the chicken pieces lightly with salt. Dip each piece first into the flour mixture, turning to coat. Let any excess flour fall away, then transfer the chicken to the beaten eggs. Let any excess egg drip off, then transfer the chicken to the breadcrumbs and press to coat both sides evenly. Transfer to a platter.
• Set a large paper towel-lined plate next to the stove. Heat a large skillet or griddle over medium-high heat and add 2 to 3 tablespoons oil. When the oil is hot, add 1 or 2 pieces of chicken at a time and cook, turning once, until crispy and browned on both sides and just cooked through, about 8 minutes total. Transfer to the prepared plate and repeat with the remaining chicken breasts, adding more oil as needed for each batch.
• To assemble the sandwiches, preheat the oven to 350°F. Cut the rolls in half and place them cut side up on a baking sheet; bake until lightly toasted, about 5 minutes. Cut the avocados into quarters and thinly slice. Spread some of the Salsa de Morita onto the bottom of each roll, then top with a piece of chicken, a few slices of onion, the sliced avocado, romaine, and cheese. Spread the mayonnaise and refried beans on the top half of the rolls and place on top of the sandwiches.

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.

MEXICAN CEMITA BURGER

Steps:

• First prepare the chipotle crema by combining all the ingredients and mixing well (makes 2/3 cup which will keep, refrigerated, up to 1 week).
• Next, make the avocado spread by combining all the ingredients and mixing well (makes1/2 cup spread which will keep, refrigerated, only 1 day.
• Next prepare the burgers by combining the ground beef, chipotle peppe, adobo sauce, salt and pepper; mix well to combine, then divide into 2 patties to fit your buns.
• Heat a large skillet over high heat and add just enough oil to form a thin film, about 2 tablespoons; add burgers and cook until browned on one side, about 3 minutes.
• Flip and top with cheese.
• Cover pan with aluminum foil and cook an additional 3 to 4 minutes for medium-rare, or to desired doneness.
• To assemble the burgers, spread the chipotle crema on each cut side of buns; sprinkle minced papalo leaves (or cilantro and watercress) on cut side of bun tops.
• On the bottom halves, sprinkle tortilla chips, then top with a burger patty, a slice of onion, and avocado spread.
• Place tops of buns on patty and serve.

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.