Cemitas Puebla Cemitas Puebla Salsa Verde Recipes
CEMITAS PUEBLA STEAK TACOS WITH SALSA VERDE
Provided by Food Network
Categories main-dish
Time 55m
Yield Makes 4 to 8 servings
Number Of Ingredients 18
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)
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
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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