Cemitas Puebla Cemitas Puebla Salsa Verde Recipes

CEMITAS PUEBLA STEAK TACOS WITH SALSA VERDE

Cemitas Puebla Steak Tacos with Salsa Verde image

Provided by Food Network

Time 55m

Yield Makes 4 to 8 servings

Number Of Ingredients 18

Ingredients

6 tomatillos, husks removed
4 garlic cloves, peeled
2 jalapeno chiles
1 ripe avocado, pitted, peeled, and coarsely chopped
1/2 cup water
1 tablespoon kosher salt
1/2 large bunch of cilantro, stems and leaves coarsely chopped
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon ground cloves
Pinch of ground cinnamon
8 limes, halved
2 pounds skirt steak, 3/4 to 1 inch thick
16 corn tortillas, heated in the skillet or microwave
Diced white onion
Chopped fresh cilantro leaves

Steps:

1. For the salsa verde: Heat a griddle, grill, or skillet over high heat and add the tomatillos, garlic, and jalapenos all at once. Eyeball them, but do about a minute or two on each side, turning with tongs, until everything is close to getting black but not black.
2. Put the charred vegetables in the blender with the avocado, water, and salt and blend until smooth. Add the cilantro and blend again.
3. For the steak: Combine the seasonings in a small bowl. Squeeze the limes over the meat evenly, using all their juices. Then rub the lime halves over the meat to get the pulp over it. Sprinkle the seasoning mix over both sides.
4. Heat a grill to medium-high. Grill the steak to your liking; we like it medium-well. Remove, let rest 5 minutes, and then slice it across the grain in angled strips. Using 2 tortillas per taco, pile in some meat, onion, and cilantro and top with salsa verde.

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

Ingredients

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

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