Entree: Mexico – Puebla – Cemitas Poblanas (Sesame-topped Puebla sandwich filled with breaded beef, avocado, Oaxaca cheese, pickled onion, and herb)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 10 min

Total 45 min

Ingredients

- 4 cemita rolls (sesame-topped rolls), about 4.5 oz (130 g) each
- 4 thin beef milanesa cutlets, approx. 4 oz (115 g) each (about 1 lb (454 g) total)
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) salt for dredging
- 1/2 tsp (1 g) black pepper for dredging
- 2 large eggs, beaten
- 1 cup (120 g) plain breadcrumbs
- 1 cup (240 ml) vegetable oil for frying
- 8 oz (225 g) Oaxaca cheese (quesillo), shredded or torn into strips
- 1 large avocado, approx. 8 oz (225 g), sliced
- 1 small white onion, thinly sliced, about 6 oz (170 g)
- 2 tbsp (30 ml) red wine vinegar (for quick-pickling)
- 1/2 tsp (2.5 g) salt (for quick-pickling)
- 1/2 cup (120 ml) chipotle salsa or blended chipotles in adobo, adjusted to taste
- 1/4 cup (15 g) papalo leaves if available or cilantro leaves
- 1 tbsp (9 g) toasted sesame seeds (optional extra)
- 1 tsp (5 g) salt (for seasoning beef)
- Lime wedges for serving

Instructions

1. Quick-pickle the onion: combine sliced onion, 2 tbsp (30 ml) red wine vinegar and 1/2 tsp (2.5 g) salt in a bowl; let sit at room temperature while you prepare the rest (at least 10 minutes).
2. Season the milanesa cutlets with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. Dredge each cutlet in flour, dip in beaten eggs, then press into breadcrumbs to coat.
3. Heat 1 cup (240 ml) vegetable oil in a large skillet over medium-high heat until shimmering. Fry breaded cutlets 2–3 minutes per side until golden and cooked through (internal thickness thin), then transfer to a paper towel-lined tray to drain.
4. Warm the cemita rolls in a 350°F (175°C) oven 5 minutes or toast cut sides lightly in the skillet to crisp the insides. If desired, sprinkle extra sesame seeds on exposed roll tops and press lightly.
5. Assemble: spread a thin layer of chipotle salsa on both halves of each roll, place a fried milanesa cutlet on the bottom half, top with sliced avocado, a generous handful of shredded Oaxaca cheese, a spoonful of pickled onion (drain excess), and scatter papalo or cilantro leaves. Cap with the roll top.
6. Serve immediately with lime wedges. Cemitas are best eaten fresh so the roll stays crisp and the cheese remains melty from the warm milanesa.