Pueblan Cemitas

Name: Pueblan Cemitas
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

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Everyone will say that what sets this iconic Puebla “torta” apart is the bread, the rambunctiously herby pápalo, great cheese and pickled chipotles.

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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