Cemita Poblana

🧂 Ingredients

• 4 Cemita rolls(These are large, round, sesame-seeded rolls specific to Puebla. If unavailable, a large brioche bun or kaiser roll can be a substitute, though the flavor will differ.)
• 4 thin cutlets Beef for milanesa(Pounded thin, about 1/4 inch thick. Can substitute with chicken or pork cutlets.)
• 1 cup All-purpose flour(For dredging the milanesa.)
• 2 Eggs(Beaten, for egg wash.)
• 1.5 cup Breadcrumbs(Panko or regular breadcrumbs work.)
• 1/2 cup Vegetable oil(For frying the milanesa.)
• 2 Avocado(Ripe but firm, sliced.)
• 200 g Oaxaca cheese(Shredded or thinly sliced. If unavailable, mozzarella or a mild white cheese can be used.)
• 4 Chipotles in adobo sauce(Whole chipotles, seeded and minced, or thinly sliced. Adjust to spice preference.)
• 1 cup Pápalo leaves(Generous handful, washed and roughly chopped. This herb has a unique flavor, often described as cilantro-like with a peppery bite. It is essential for an authentic cemita.)
• 1 cup Refried beans(Warm, preferably homemade or good quality store-bought.)
• 4 tbsp Mayonnaise(Optional, for spreading on the top bun.)

👨‍🍳 Instructions

1. 1

   Prepare the milanesa: Season the beef cutlets with salt and pepper. Set up a dredging station with flour, beaten eggs, and breadcrumbs. Dredge each cutlet first in flour, then dip in egg, ensuring it's fully coated, and finally press into breadcrumbs, coating both sides evenly. Repeat for all cutlets.

   ⏱️ 10 minutes
2. 2

   Fry the milanesa: Heat vegetable oil in a large skillet over medium-high heat (about 190°C / 375°F). Carefully place the breaded cutlets into the hot oil, ensuring not to overcrowd the pan (fry in batches if necessary). Fry for 3-4 minutes per side, until golden brown and cooked through. Remove from skillet and drain on paper towels.

   ⏱️ 10 minutes
3. 3

   Prepare the cemita rolls: Slice the cemita rolls horizontally, keeping the top and bottom halves connected on one side if possible, like a hinge. Gently toast the cut sides under a broiler or in a dry pan until lightly golden, if desired.

   ⏱️ 5 minutes
4. 4

   Assemble the base: Spread a generous layer of warm refried beans on the bottom half of each cemita roll. If using, spread a thin layer of mayonnaise on the top half of each roll.

   ⏱️ 2 minutes
5. 5

   Layer the fillings: Place one fried milanesa on top of the refried beans on each bottom bun. Top the milanesa with a layer of shredded or sliced Oaxaca cheese. Arrange slices of avocado over the cheese. Distribute the minced chipotle peppers evenly over the avocado. Finally, pile a generous amount of pápalo leaves on top.

   ⏱️ 5 minutes
6. 6

   Complete and serve: Close each cemita by placing the top half of the roll over the fillings. Gently press down on the sandwich to slightly compact the ingredients. Serve immediately, ensuring the sandwich is held together for easy eating.

   ⏱️ 3 minutes

💡 Pro Tips

• ✓Pápalo is a crucial herb for authentic cemita flavor; its unique taste is difficult to substitute. Use it generously!
• ✓Cemita bread is characterized by its slightly sweet, soft interior and a crisp, sesame-seed-studded crust.
• ✓These sandwiches are meant to be large and generously stuffed. Don't be shy with the fillings!

🔄 Variations

• Substitute beef milanesa with thinly pounded chicken cutlets or marinated carne enchilada (spicy pork).
• Add thinly sliced pickled jalapeños for extra heat and tang.
• A drizzle of crema or a thin layer of mole poblano can be added for richness.

🥗 Nutrition

Per serving