Pueblan-Style Cemita Sandwiches Recipe
This Pueblan-Style Cemita Sandwiches recipe features thinly pounded cutlets of beef, pork, or chicken, fried to perfection and topped with ripe Hass avocados, shredded cheese, onion rings, chipotle...
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Ingredients
- 4 (6-ounce) pieces beef, pork, or chicken cutlets, very thinly pounded
- 1 cup milk
- 1 cup all-purpose flour
- 1 cup bread crumbs
- Canola or vegetable oil, for frying
- Kosher salt
- freshly ground black pepper
- 2 ripe medium Hass avocados, halved, pitted, and sliced
- 4 homemade or store-bought cemita buns (see note), sesame-seed buns, or brioche buns, halved
- 2 cups shredded Queso Oaxaca from 1 (14-ounce) ball of cheese (see note), or fresh mozzarella or string cheese, divided
- 12 raw onion rings (about 1/4 inch thick)
- 4 chioptle chiles from 1 (7-ounce) can whole chipotle chiles in adobo, or pickled jalapeños from 1 (12-ounce) can
- 20 leaves papalo (see note), or fresh cilantro leaves
- Extra-virgin olive oil, for drizzling
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