Pueblan Style Cemita Sandwiches Food

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CEMITA POBLANA (PUEBLA-STYLE SANDWICH)



Cemita Poblana (Puebla-Style Sandwich) image

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

1 cup flour
4 eggs, beaten
1 cup breadcrumbs
4 veal cutlets, 1/4 inch thick
kosher salt & freshly ground black pepper, to taste
1/4 cup canola oil
4 round rolls, split and toasted
2 avocados, pitted, peeled, and thinly sliced
12 ounces queso blanco or 12 ounces mozzarella cheese, grated
8 thin slices yellow onions
8 chipotle chiles in adobo, finely chopped, plus 3 tbsp. sauce from the can

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

CEMITA (PUEBLAN-STYLE MEXICAN SANDWICH) RECIPE



Cemita (Pueblan-Style Mexican Sandwich) Recipe image

This Pueblan-style cemitas sandwich is stuffed with carnitas, chipotle peppers, avocado, tomato, papalo, adobo sauce, and Oaxaca cheese.

Provided by MacKenzie Smith

Categories     Lunch     Dinner     Sandwich

Time 10m

Number Of Ingredients 8

1 cemita bun (or other round sesame seed or high-fat bun)
1 tablespoon canned adobo sauce
2 canned chipotle peppers, sliced into strips
1/4 cup cooked Mexican pulled pork
1 tablespoon ​chopped cilantro or papalo
1/4 cup shredded Mexican string cheese, queso Oaxaca
4 slices tomato
1/2 small avocado, sliced

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.

Nutrition Facts : Calories 1225 kcal, Carbohydrate 104 g, Cholesterol 176 mg, Fiber 26 g, Protein 40 g, SaturatedFat 23 g, Sodium 1436 mg, Sugar 24 g, Fat 77 g, ServingSize 1 Sandwich (1 Serving), UnsaturatedFat 0 g

CEMITA POBLANA (PUEBLA-STYLE SANDWICH)



Cemita Poblana (Puebla-Style Sandwich) image

Puebla, 80 miles to the east. Puebla is the country's fourth-largest city and the source of some of its most famous dishes. the cemita poblana, the queen of tortas (sandwiches).The distinguishing characteristic of the cemita is the bread it's served on: a fluffy egg roll topped with sesame seeds. The sandwich is filled with...

Provided by marty olguin

Categories     Sandwiches

Time 35m

Number Of Ingredients 12

1 c flour4
4 eggs, beaten
1 c bread crumbs
4 ¼? -thick veal cutlets
kosher salt and freshly ground black pepper, to taste
1/4 c canola oil
4 round rolls, split and toasted
2 avocados, pitted, peeled, and thinly sliced
12 oz queso blanco or mozzarella, grated
8 slice thin slices yellow onion
8 chipotle chiles in adobo, finely chopped, plus 3 tbsp. sauce from the can
fresh papalo in lil bunches

Steps:

  • 1. 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.
  • 2. 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.
  • 3. Place 1 veal cutlet on the bottom half of each roll and top with half an avocado(smoosh it in) , 3 oz. cheese, 2 slices onion, and ¼ of the chipotle sauce. Cover with top bun.Add fresh papalo

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