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Cemita poblana: photo of the dish
Illustrative photo: Wotancito — CC BY-SA 3.0, Wikimedia Commons
Everyday meals

Cemita poblana

A large sandwich from Puebla on a round sesame-seed roll, filled with breaded meat, avocado, stringy Oaxaca cheese, chipotle chili and pápalo. A generous street food eaten at any time of day.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

Instructions

  1. Cut the roll in half, then open it slightly and toast it dry in a pan for a moment.
  2. Season the meat with salt, pepper and oregano, then dip it in the beaten egg and breadcrumbs.
  3. Fry the breaded meat in hot oil over medium heat, 2 to 3 minutes per side, until crispy and well cooked.
  4. Mash the avocado with a pinch of salt and a spoonful of chipotle chili for a rustic purée.
  5. Spread the avocado purée over the bottom half of the roll, then add the still-hot meat.
  6. Add the shredded Oaxaca cheese, onion slices, tomato, lettuce and pápalo or cilantro leaves.
  7. Close the sandwich, press lightly and serve right away.

Variations and tips

Chicken version. Replace the meat with thin breaded chicken cutlets, just as tasty.

Using what's easy to find. If you can't find cemita rolls, use a sesame hamburger bun and mozzarella instead of Oaxaca.

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Original Ecomely recipe.