Pueblan Cemitas - Rick Bayless

Ingredients

• 4 Pueblan cemita buns
• About 1 pound thin-cut beef bisteces or sandwich steaks
• 2/3 cup all-purpose flour
• 3 eggs
• Salt
• 2 1/2 cups (8 ounces) bread crumbs (though fine bread crumbs are common in Puebla, I like the added crunch from panko crumbs)
• Oil to a depth of ½ inch in an extra-large (12-inch) skillet
• 2 large ripe avocados
• A little olive oil
• 5 ounces quesillo (Oaxacan string cheese), pulled into thin strings
• A nice handful of pápalo leaves (or cilantro leaves if pápalo isn’t available)
• About 8 stemmed, sliced Sweet-Sour Pickled Chipotles, plus some of their pickling liquid OR about 4 large, stemmed, sliced pickled jalapeños, plus a little of their pickling liquid