Cemitas
The cemita is a widely popular Mexican sandwich from the state of Puebla. It’s named for the bread it’s served on, an egg-rich, sesame seed bun. Also referred to as a cemita Poblana, the sandwich is frequently filled with a crispy fried cutlet, often pork or chicken. Traditional toppings are layered to create a symphony of textures and flavors, including creamy avocado, salty Oaxaca cheese, tangy pickled jalapeños or smoky chipotles en adobo, fresh raw onions and papalo (a fragrant Mexican herb similar to cilantro). If Oaxaca cheese is unavailable, string cheese delivers a similar texture and flavor.
- Total:
- Serves: 4 persons
Ingredients
- ⅓cup all-purpose flour
- 2large eggs, beaten
- 1cup plain bread crumbs
- 4(5-ounce) pork cutlets, pounded ¼-inch-thick
- Kosher salt and black pepper
- About ½ cup neutral oil (such as safflower or canola), for shallow frying
- 4cemitas or sesame rolls (about 5 inches in diameter), split
- 2avocados, thinly sliced
- 8ounces Oaxaca or string cheese, finely shredded
- ½cup pickled jalapeños (or 4 chipotles en adobo with 2 tablespoons of their liquid), chopped
- ½small white onion, thinly sliced
- 1cup cilantro leaves and tender stems
Instructions
Step 1
Place flour, eggs and bread crumbs in 3 separate wide, shallow bowls or large plates.Step 2
Season cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining 3 cutlets.Step 3
In a 12-inch skillet, heat ¼ inch of oil over medium until shimmering. (A pinch of bread crumbs dropped into the oil should sizzle.) Add 2 cutlets and cook until golden and cooked through, about 2 minutes per side. Transfer to a paper towel-lined plate and season with salt. Repeat with the remaining 2 cutlets.Step 4
Build the cemitas: On the bottom rolls, divide the avocado slices, arranging them in an even layer. Place one cutlet on top of each, followed by the cheese, jalapeños, onion and cilantro. Close sandwiches and serve warm.