Pueblan Style Cemita Sandwiches Food

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 POBLANA (PUEBLA-STYLE SANDWICH)

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

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.