Best 5 Cemita Style Pork Sandwich Recipes
Are you ready for a taste of Mexico's beloved cemita-style pork sandwich? Get ready to tantalize your taste buds with this traditional Mexican sandwich bursting with bold flavors. Originating from the city of Puebla, the cemita is a symphony of textures and tastes, featuring a fluffy sesame seed bun, succulent marinated pork, velvety black beans, creamy avocado, tangy papalo leaves, crunchy pickled red onions, savory quesillo cheese, and a spicy chipotle sauce. This article presents a collection of cemita recipes that will guide you through crafting this iconic sandwich at home. From the succulent pork filling to the vibrant toppings, you'll discover step-by-step instructions and helpful tips to create an authentic cemita experience.
Check out the recipes below so you can choose the best recipe for yourself!
CEMITA (PUEBLAN-STYLE MEXICAN SANDWICH) RECIPE
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Steps:
- Gather the ingredients.
- Split the cemita in half with a serrated knife .
- Using the back of a spoon, press down on the interior sides of the bun so little indented pockets form to hold in all the sandwich ingredients.
- Add a 1/2 tablespoon of adobo sauce to each side of the bun and then divide the chipotle peppers between each side.
- Add the pork to the bottom half of the bun and then add the papalo (or cilantro), queso Oaxaca, tomato, and avocado to the top half.
- Close the sandwich and wrap tightly in butcher paper.
- Slice it down the middle and serve.
- Enjoy.
Nutrition Facts : Calories 1225 kcal, Carbohydrate 104 g, Cholesterol 176 mg, Fiber 26 g, Protein 40 g, SaturatedFat 23 g, Sodium 1436 mg, Sugar 24 g, Fat 77 g, ServingSize 1 Sandwich (1 Serving), UnsaturatedFat 0 g
CEMITA MILANESA
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
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.
PUEBLAN-STYLE CEMITA SANDWICHES RECIPE
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Cemitas are a Mexican sandwich that originally hails from the State of Puebla and gets its name from the bun itself, also known as a cemita. This recipe shows you how to make a Pueblan-style cemita with a fried milanesa beef, chicken, or pork cutlet filling. Loaded with fine strands of shredded Oaxacan cheese, plenty of ripe avocado, chipotles or pickled jalapeños, and papalo, a fragrant Mexican herb with a flavor all its own, it's a masterpiece of sandwich construction.
Provided by Daniel Gritzer
Categories Entree Mains Sandwiches Sandwich
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Set wire rack on a sheet pan. Place milk in a shallow dish. Place flour in another shallow dish. Place bread crumbs in third shallow dish. Working one at a time, dip cutlets in milk, then dredge in flour, shaking off excess. Return to milk, then dredge in bread crumbs, pressing to adhere. Place breaded cutlets on a baking sheet.
- Heat about 1/2 inch oil in a cast-iron skillet to 375°F. Working in batches and adding oil as needed to maintain level, fry cutlets, turning once, until golden brown on both sides, about 3 minutes per side. Transfer to a clean paper-towel-lined baking sheet. Season with salt and pepper when still hot.
- Spread avocado on bottom bun halves. Top with fried cutlets. Mound half of the cheese on the cutlets.
- Arrange onion rings on top of cheese. If using chipotles, tear into pieces and arrange on onion rings; alternatively, arrange pickled jalapeños on top of onion rings. Top with papalo and mound the remaining cheese on top. Drizzle with olive oil.
- Scoop some bread from each of the top buns and discard. Close sandwiches and serve right away.
Nutrition Facts : Calories 1027 kcal, Carbohydrate 71 g, Cholesterol 199 mg, Fiber 8 g, Protein 77 g, SaturatedFat 14 g, Sodium 1014 mg, Sugar 18 g, Fat 48 g, ServingSize Serves 4, UnsaturatedFat 0 g
CEMITA POBLANA (PUEBLA-STYLE SANDWICH)
This regional Mexican favorite from the city of Puebla comes with a variety of fillings. Recipe is from Saveur.
Provided by Pinay0618
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place flour, eggs, and bread crumbs in three separate shallow dishes. Season veal with salt and pepper, and coat with flour, shaking off excess. Dip in eggs, then dredge in bread crumbs. Set aside.
- Heat oil in a 12″ skillet over medium-high heat, and cook veal cutlets, turning once, until golden brown on both sides, about 6 minutes. Using tongs, transfer to paper towels to drain.
- Place 1 veal cutlet on the bottom half of each roll and top with half an avocado, 3 oz. cheese, 2 slices onion, and 1/4 of the chipotle sauce. Cover with top bun.
Nutrition Facts : Calories 828.2, Fat 37.5, SaturatedFat 5.5, Cholesterol 186, Sodium 595.2, Carbohydrate 102.8, Fiber 13.8, Sugar 12.9, Protein 23.2
CEMITA-STYLE PORK SANDWICH
Chipotle, cumin, lime and oregano flavor this marinated pork sandwich. Recipe is from Canadian Living.
Provided by Pinay0618
Categories Pork
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In bowl, combine half of the lime juice, the chipotle pepper, adobo sauce, oregano, cumin, coriander, salt and pepper. Add pork, turning to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
- Peel, pit and chop avocado. In bowl, mash avocado with fork; mix in cilantro and remaining lime juice. Set aside.
- Weave pork slices onto 4 metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until juices run clear when pork is pierced and just a hint of pink remains inside, 8 to 10 minutes. Remove from skewers.
- Layer bottom half of each bun with lettuce, tomatoes, pork and onion. Spread avocado mixture on cut side of top of each bun; sandwich layers with tops.
Nutrition Facts : Calories 375.5, Fat 13.9, SaturatedFat 3.1, Cholesterol 82.1, Sodium 425.8, Carbohydrate 30.8, Fiber 5.7, Sugar 5.5, Protein 32.3
Tips:
- For the best flavor, use a variety of dried chiles, such as ancho, guajillo, and pasilla. If you can't find dried chiles, you can use chili powder instead.
- Toast the dried chiles in a skillet over medium heat until they are fragrant and pliable. This will help to release their flavor.
- Soak the toasted chiles in hot water for at least 30 minutes, or until they are softened. This will help to rehydrate them and make them easier to blend.
- Use a high-quality pork shoulder for the cemita. This cut of meat is well-marbled and will become tender and flavorful when cooked slowly.
- Season the pork shoulder generously with salt, pepper, and garlic powder. This will help to enhance the flavor of the meat.
- Cook the pork shoulder in a slow cooker on low heat for 8-10 hours, or until it is fall-apart tender.
- While the pork shoulder is cooking, make the cemita bread. This is a slightly sweet and fluffy bread that is perfect for sandwiches.
- To assemble the cemita sandwich, start with a toasted cemita bread roll. Add a layer of refried beans, followed by the pulled pork, avocado, onion, and cilantro.
- Drizzle the sandwich with salsa and top with a squeeze of lime juice. Enjoy!
Conclusion:
The cemita is a delicious and versatile sandwich that can be enjoyed for breakfast, lunch, or dinner. With its flavorful pulled pork, fluffy bread, and creamy refried beans, it's sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting sandwich recipe, give the cemita a try. You won't be disappointed!
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