Best 3 Cemita Roll Recipes

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**Cemita Roll: A mouthwatering Introduction**

Feast your taste buds on the Cemita Roll, a culinary masterpiece that embodies Mexican cuisine's vibrant flavors and rich heritage. This savory delight, popular in Puebla, Mexico, is a masterpiece of textures and flavors. The soft and fluffy cemita bread serves as a canvas for an explosion of ingredients, including the distinct flavor of shredded or sliced milanesa or tinga, complemented by slices of avocado, crisp lettuce, creamy cheese, and tangy chipotle sauce. The Cemita Roll is not just one dish but a versatile platform for creativity, allowing for diverse variations and adaptations. Embark on a culinary journey with our curated collection of Cemita Roll recipes that cater to different preferences and dietary restrictions. From the classic Cemita Poblana to the meatless and vegan Cemita versions, find the perfect recipe to tantalize your taste buds and transport you to the heart of Mexico's culinary traditions. Dive into this delectable article and discover the art of crafting the perfect Cemita Roll, with step-by-step guides, helpful tips, and a dash of Mexican culinary wisdom.

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BREADED CHICKEN SANDWICHES WITH SESAME ROLLS (CEMITA POBLANA DE MILANESA)



Breaded Chicken Sandwiches with Sesame Rolls (Cemita Poblana de Milanesa) image

Most people have heard of a torta-one of the traditional sandwiches of Mexico-but the cemita is its own unique breed of Mexican sandwich, wildly popular in Puebla, and named after the city's or the region's signature round, soft sesame buns by the same name. In Mexico you will see cooks piling them high with breaded chicken, lengua (tongue), or spit-roasted pork. Often cemitas feature chipotle, Oaxacan cheese, and pápalo, a minty green that tastes something like a cross between arugula and cilantro. (I made it optional in this recipe because it can be hard to find fresh.)

Provided by Gonzalo Guzmán

Categories     Sandwich     Chicken     Avocado     Chile Pepper     Cheese     Bean     Dinner

Yield 6 servings

Number Of Ingredients 19

Chicken:
3 boneless, skinless chicken breasts
1 cup all-purpose flour
1 1/2 teaspoons ground chili powder (preferably Mexican)
1 1/2 teaspoons hot smoked paprika
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 eggs
1 cup breadcrumbs
Rice bran oil or canola oil, for frying
To assemble:
6 Cemitas or another soft sandwich roll such as brioche or sesame
1 1/2 firm-ripe avocados
3/4 cup Salsa de Morita
1/4 white onion, thinly sliced
1 head romaine, trimmed and thinly sliced, or 1 bunch fresh pápalo (see headnote)
3 cups shredded Oaxacan cheese or mozzarella
1 1/2 cups mayonnaise
1 1/2 cups (12 ounces) store-bought refried pinto beans

Steps:

  • Using a sharp knife, carefully slice the chicken breasts in half lengthwise. Then, one at a time, sandwich the chicken pieces between two pieces of plastic wrap, and pound with a meat pounder to 1/4-inch thickness.
  • In a shallow mixing bowl, combine the flour, chili powder, paprika, salt, and pepper. In a separate bowl, beat the eggs. Place the breadcrumbs in a third bowl. Season the chicken pieces lightly with salt. Dip each piece first into the flour mixture, turning to coat. Let any excess flour fall away, then transfer the chicken to the beaten eggs. Let any excess egg drip off, then transfer the chicken to the breadcrumbs and press to coat both sides evenly. Transfer to a platter.
  • Set a large paper towel-lined plate next to the stove. Heat a large skillet or griddle over medium-high heat and add 2 to 3 tablespoons oil. When the oil is hot, add 1 or 2 pieces of chicken at a time and cook, turning once, until crispy and browned on both sides and just cooked through, about 8 minutes total. Transfer to the prepared plate and repeat with the remaining chicken breasts, adding more oil as needed for each batch.
  • To assemble the sandwiches, preheat the oven to 350°F. Cut the rolls in half and place them cut side up on a baking sheet; bake until lightly toasted, about 5 minutes. Cut the avocados into quarters and thinly slice. Spread some of the Salsa de Morita onto the bottom of each roll, then top with a piece of chicken, a few slices of onion, the sliced avocado, romaine, and cheese. Spread the mayonnaise and refried beans on the top half of the rolls and place on top of the sandwiches.

CEMITA MILANESA



Cemita Milanesa image

When it opened in 1991, this family-owned sandwich shop was the first to serve authentic cemitas poblanas in L.A. Owner Abraham Quitl tops his homemade sesame rolls (baked daily) with meats like pulled pork and barbacoa, plus avocado, onions, jalapeños and queso blanco. Abraham makes this milanesa with breaded beef, and while he recommends using traditional cemita, he says a hard sesame seed roll will do.

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 sandwiches

Number Of Ingredients 16

4 thin beef bottom round or knuckle steaks (about 6 ounces each)
Seasoned meat tenderizer, for sprinkling
2 large eggs
1 1/2 cups milk
1/2 cup fresh breadcrumbs
1/2 cup store-bought breadcrumbs (such as Bimbo or El Mexicano)
2 pinches of dried Italian seasoning
1 pound lard, for frying
4 cemita or other sesame rolls, split and toasted
2 avocados, pitted, peeled and sliced
Kosher salt
Olive oil, for drizzling
Diced yellow onions and pickled red jalapeños, for topping
16 thin slices queso blanco or queso fresco
Handful of shredded or pinched queso Oaxaca
Papalo herbs, for topping (optional)

Steps:

  • For the milanesa: Put the meat on a large plate, sprinkle all over with meat tenderizer and refrigerate for 30 minutes.
  • Whisk the eggs in a medium bowl, then whisk in the milk. In another bowl, mix both breadcrumbs and the Italian seasoning. Dip the meat in the egg mixture and soak it for 15 seconds, then remove and dredge in the breadcrumb mixture to coat on both sides. Transfer to a plate and refrigerate for at least 10 minutes.
  • Melt the lard in a large skillet over medium-high heat until hot. Add the breaded meat and cook until golden brown, flipping halfway through, about 3 minutes. Transfer the milanesa to a paper towel-lined plate to drain.
  • Place the milanesa on the bun bottoms. Lay the avocado over each milanesa, then season with salt and drizzle with olive oil. Top with yellow onions and pickled jalapeños, then add the queso blanco or queso fresco, followed by the queso Oaxaca. Sprinkle with herbs, if using, then add the bun top.

CEMITA ROLL



Cemita Roll image

This roll is used in Puebla, Mexico for a popular sandwich of the same name. It also would be good for a hamburger or pulled pork sandwich. The roll is sort of a cross between challah and brioche.

Provided by threeovens

Categories     Breads

Time 2h50m

Yield 4-8 rolls, 4-8 serving(s)

Number Of Ingredients 10

2 cups flour (9 oz)
1 teaspoon salt
2 tablespoons sugar
1 teaspoon yeast
2 eggs, room temperature
1/2 cup buttermilk
1/4 cup canola oil
1 tablespoon milk
1 tablespoon water
1 1/2 cups sesame seeds

Steps:

  • In a large bowl, combine the dry ingredients (flour,salt, sugar, yeast); whisk together the eggs and oil.
  • Heat the buttermilk over low heat until warm (110 degrees F); do not let boil!
  • Stir the buttermilk and egg mixture into the dry ingredients until liquid is incorporated; let stand 15 minutes.
  • On a lightly floured work surface, knead dough until smooth (it will still be a little sticky).
  • Place dough in a oiled bowl, cover and let rise until doubled, about 1 1/2 hours.
  • Depending on how large you want your rolls, divide the dough into eight or four balls, cover, and let rest 15 minutes.
  • Take each ball and flatten it to a disc; place each roll on a parchment paper lined baking sheet, a few inches apart.
  • Cover baking sheet and let rolls rise for 30 minutes.
  • Preheat ove to 400 degrees F; mix milk and water and brush the top of each roll and sprinkle with sesame seeds.
  • Bake rolls until lightly browned, about 20 minutes.
  • NOTE: Bread lasts a day, but freezes well.

Tips:

  • Use fresh ingredients whenever possible. This will give your cemita rolls the best flavor and texture.
  • Make sure your yeast is fresh and active. If your yeast is old or inactive, your rolls will not rise properly.
  • Knead the dough until it is smooth and elastic. This will help to develop the gluten in the flour and give your rolls a chewy texture.
  • Let the dough rise in a warm place until it has doubled in size. This will give the yeast time to ferment and produce carbon dioxide, which will cause the dough to rise.
  • Bake the rolls in a preheated oven. This will help to ensure that they cook evenly.
  • Brush the rolls with melted butter or olive oil before baking. This will help to give them a golden brown crust.
  • Let the rolls cool slightly before serving. This will make them easier to handle and will also allow the flavors to develop further.

Conclusion:

Cemita rolls are a delicious and versatile bread that can be enjoyed in a variety of ways. Whether you are making them for sandwiches, tortas, or just to enjoy on their own, these tips will help you to make the best cemita rolls possible. With a little bit of effort, you can make cemita rolls that are just as good as the ones you would find in a bakery. So next time you are looking for a delicious and easy-to-make bread, give cemita rolls a try.

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