Cemita Poblana Puebla Style Sandwich Recipes

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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

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

PUEBLAN-STYLE CEMITA SANDWICHES RECIPE



Pueblan-Style Cemita Sandwiches Recipe image

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.

Provided by Daniel Gritzer

Categories     Entree     Mains     Sandwiches     Sandwich

Time 45m

Yield 4

Number Of Ingredients 13

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

Steps:

  • 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.
  • 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.
  • Spread avocado on bottom bun halves. Top with fried cutlets. Mound half of the cheese on the cutlets.
  • 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.
  • Scoop some bread from each of the top buns and discard. Close sandwiches and serve right away.

Nutrition Facts : Calories 1027 kcal, Carbohydrate 71 g, Cholesterol 199 mg, Fiber 8 g, Protein 77 g, SaturatedFat 14 g, Sodium 1014 mg, Sugar 18 g, Fat 48 g, ServingSize Serves 4, UnsaturatedFat 0 g

CEMITA'S PUEBLA - CEMITA'S PUEBLA SALSA VERDE



Cemita's Puebla - Cemita's Puebla Salsa Verde image

Provided by Food Network

Categories     condiment

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

8 roasted tomatillos
1/2 bunch freshly chopped cilantro leaves
1 jalapeno
4 roasted garlic cloves
1 tablespoon green habanero sauce
1 cup water
1 tablespoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Blend ingredients well and serve over your favorite poblano meals.

BREADED CHICKEN SANDWICHES WITH SESAME ROLLS (CEMITA POBLANA DE MILANESA)



Breaded Chicken Sandwiches with Sesame Rolls (Cemita Poblana de Milanesa) image

Most people have heard of a torta-one of the traditional sandwiches of Mexico-but the cemita is its own unique breed of Mexican sandwich, wildly popular in Puebla, and named after the city's or the region's signature round, soft sesame buns by the same name. In Mexico you will see cooks piling them high with breaded chicken, lengua (tongue), or spit-roasted pork. Often cemitas feature chipotle, Oaxacan cheese, and pápalo, a minty green that tastes something like a cross between arugula and cilantro. (I made it optional in this recipe because it can be hard to find fresh.)

Provided by Gonzalo Guzmán

Categories     Sandwich     Chicken     Avocado     Chile Pepper     Cheese     Bean     Dinner

Yield 6 servings

Number Of Ingredients 19

Chicken:
3 boneless, skinless chicken breasts
1 cup all-purpose flour
1 1/2 teaspoons ground chili powder (preferably Mexican)
1 1/2 teaspoons hot smoked paprika
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 eggs
1 cup breadcrumbs
Rice bran oil or canola oil, for frying
To assemble:
6 Cemitas or another soft sandwich roll such as brioche or sesame
1 1/2 firm-ripe avocados
3/4 cup Salsa de Morita
1/4 white onion, thinly sliced
1 head romaine, trimmed and thinly sliced, or 1 bunch fresh pápalo (see headnote)
3 cups shredded Oaxacan cheese or mozzarella
1 1/2 cups mayonnaise
1 1/2 cups (12 ounces) store-bought refried pinto beans

Steps:

  • Using a sharp knife, carefully slice the chicken breasts in half lengthwise. Then, one at a time, sandwich the chicken pieces between two pieces of plastic wrap, and pound with a meat pounder to 1/4-inch thickness.
  • In a shallow mixing bowl, combine the flour, chili powder, paprika, salt, and pepper. In a separate bowl, beat the eggs. Place the breadcrumbs in a third bowl. Season the chicken pieces lightly with salt. Dip each piece first into the flour mixture, turning to coat. Let any excess flour fall away, then transfer the chicken to the beaten eggs. Let any excess egg drip off, then transfer the chicken to the breadcrumbs and press to coat both sides evenly. Transfer to a platter.
  • Set a large paper towel-lined plate next to the stove. Heat a large skillet or griddle over medium-high heat and add 2 to 3 tablespoons oil. When the oil is hot, add 1 or 2 pieces of chicken at a time and cook, turning once, until crispy and browned on both sides and just cooked through, about 8 minutes total. Transfer to the prepared plate and repeat with the remaining chicken breasts, adding more oil as needed for each batch.
  • To assemble the sandwiches, preheat the oven to 350°F. Cut the rolls in half and place them cut side up on a baking sheet; bake until lightly toasted, about 5 minutes. Cut the avocados into quarters and thinly slice. Spread some of the Salsa de Morita onto the bottom of each roll, then top with a piece of chicken, a few slices of onion, the sliced avocado, romaine, and cheese. Spread the mayonnaise and refried beans on the top half of the rolls and place on top of the sandwiches.

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