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
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.
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)
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
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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