Pueblan-Style Cemita Sandwiches Recipe

A cemita sandwich, as made in Puebla, Mexico. [Photograph: Vicky Wasik]
Cemitas are a Mexican sandwich that originally hails from the State of Puebla and gets its name from the bun itself, also known as a cemita. This recipe shows you how to make a Pueblan-style cemita with a fried milanesa beef, chicken, or pork cutlet filling. Loaded with fine strands of shredded Oaxacan cheese, plenty of ripe avocado, chipotles or pickled jalapeños, and papalo, a fragrant Mexican herb with a flavor all its own, it's a masterpiece of sandwich construction.
Why It Works
- Pulling some bread from the top buns helps make a slightly more compact (though still gloriously overstuffed) sandwich.
- Pulling the cheese into hair-thin strands creates a texture in each bite that can't be beat.
Read more: How I Fell Hard for the Cemita in All its Forms: A Love Story With Recipes
- Yield:Serves 4
- Active time: 45 minutes
- Total time:45 minutes
Ingredients
- 4 (6-ounce) pieces beef, pork, or chicken cutlets, very thinly pounded
- 1 cup milk
- 1 cup all-purpose flour
- 1 cup bread crumbs
- Canola or vegetable oil, for frying
- Kosher salt and freshly ground black pepper
- 2 ripe medium Hass avocados, halved, pitted, and sliced
- 4 homemade or store-bought cemita buns (see note), sesame-seed buns, or brioche buns, halved
- 2 cups shredded Queso Oaxaca from 1 (14-ounce) ball of cheese (see note), or fresh mozzarella or string cheese, divided
- 12 raw onion rings (about 1/4 inch thick)
- 4 chioptle chiles from 1 (7-ounce) can whole chipotle chiles in adobo, or pickled jalapeños from 1 (12-ounce) can
- 20 leaves papalo (see note), or fresh cilantro leaves
- Extra-virgin olive oil, for drizzling
Directions
-
1.
Set wire rack on a sheet pan. Place milk in a shallow dish. Place flour in another shallow dish. Place bread crumbs in third shallow dish. Working one at a time, dip cutlets in milk, then dredge in flour, shaking off excess. Return to milk, then dredge in bread crumbs, pressing to adhere. Place breaded cutlets on a baking sheet.
-
2.
Heat about 1/2 inch oil in a cast-iron skillet to 375°F. Working in batches and adding oil as needed to maintain level, fry cutlets, turning once, until golden brown on both sides, about 3 minutes per side. Transfer to a clean paper-towel-lined baking sheet. Season with salt and pepper when still hot.
-
3.
Spread avocado on bottom bun halves. Top with fried cutlets. Mound half of the cheese on the cutlets.
-
4.
Arrange onion rings on top of cheese. If using chipotles, tear into pieces and arrange on onion rings; alternatively, arrange pickled jalapeños on top of onion rings. Top with papalo and mound the remaining cheese on top. Drizzle with olive oil.
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5.
Scoop some bread from each of the top buns and discard. Close sandwiches and serve right away.
This Recipe Appears In
How I Fell Hard for the Cemita in All its Forms: A Love Story With RecipesAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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