Cemita Roll Recipes
BREADED CHICKEN SANDWICHES WITH SESAME ROLLS (CEMITA POBLANA DE MILANESA)
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
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.
CEMITA ROLL
This roll is used in Puebla, Mexico for a popular sandwich of the same name. It also would be good for a hamburger or pulled pork sandwich. The roll is sort of a cross between challah and brioche.
Provided by threeovens
Categories Breads
Time 2h50m
Yield 4-8 rolls, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the dry ingredients (flour,salt, sugar, yeast); whisk together the eggs and oil.
- Heat the buttermilk over low heat until warm (110 degrees F); do not let boil!
- Stir the buttermilk and egg mixture into the dry ingredients until liquid is incorporated; let stand 15 minutes.
- On a lightly floured work surface, knead dough until smooth (it will still be a little sticky).
- Place dough in a oiled bowl, cover and let rise until doubled, about 1 1/2 hours.
- Depending on how large you want your rolls, divide the dough into eight or four balls, cover, and let rest 15 minutes.
- Take each ball and flatten it to a disc; place each roll on a parchment paper lined baking sheet, a few inches apart.
- Cover baking sheet and let rolls rise for 30 minutes.
- Preheat ove to 400 degrees F; mix milk and water and brush the top of each roll and sprinkle with sesame seeds.
- Bake rolls until lightly browned, about 20 minutes.
- NOTE: Bread lasts a day, but freezes well.
CEMITA MILANESA
When it opened in 1991, this family-owned sandwich shop was the first to serve authentic cemitas poblanas in L.A. Owner Abraham Quitl tops his homemade sesame rolls (baked daily) with meats like pulled pork and barbacoa, plus avocado, onions, jalapeños and queso blanco. Abraham makes this milanesa with breaded beef, and while he recommends using traditional cemita, he says a hard sesame seed roll will do.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 sandwiches
Number Of Ingredients 16
Steps:
- For the milanesa: Put the meat on a large plate, sprinkle all over with meat tenderizer and refrigerate for 30 minutes.
- Whisk the eggs in a medium bowl, then whisk in the milk. In another bowl, mix both breadcrumbs and the Italian seasoning. Dip the meat in the egg mixture and soak it for 15 seconds, then remove and dredge in the breadcrumb mixture to coat on both sides. Transfer to a plate and refrigerate for at least 10 minutes.
- Melt the lard in a large skillet over medium-high heat until hot. Add the breaded meat and cook until golden brown, flipping halfway through, about 3 minutes. Transfer the milanesa to a paper towel-lined plate to drain.
- Place the milanesa on the bun bottoms. Lay the avocado over each milanesa, then season with salt and drizzle with olive oil. Top with yellow onions and pickled jalapeños, then add the queso blanco or queso fresco, followed by the queso Oaxaca. Sprinkle with herbs, if using, then add the bun top.
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