Ingredients with Measurements:
- 4 cemitas rolls
- 1 lb. pork loin, thinly sliced
- 1 onion, sliced
- 1 avocado, sliced
- 4 oz. Oaxaca cheese, shredded
- 1/4 cup chipotle mayonnaise
- 1/4 cup refried beans
- 2 tbsp. vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Grill or griddle
- Meat mallet
Step-by-step instructions:
1. Preheat grill or griddle to medium-high heat.
2. Pound pork loin slices with a meat mallet to tenderize and season with salt and pepper.
3. Grill or griddle pork loin slices for 3-4 minutes per side or until fully cooked.
4. In a separate pan, sauté sliced onions with vegetable oil until caramelized.
5. Cut cemitas rolls in half and spread refried beans on the bottom half.
6. Add grilled pork loin slices, caramelized onions, sliced avocado, and shredded Oaxaca cheese.
7. Spread chipotle mayonnaise on the top half of the cemitas roll and place it on top of the sandwich.
8. Place the cemitas on the grill or griddle and cook until the cheese is melted and the bread is toasted.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Grill or griddle at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 650
Fat: 38g
Carbohydrates: 45g
Protein: 32g
Substitutions for ingredients:
- Pork loin can be substituted with chicken or beef.
- Oaxaca cheese can be substituted with mozzarella or Monterey Jack cheese.
- Chipotle mayonnaise can be substituted with regular mayonnaise mixed with chipotle peppers in adobo sauce.
Variations:
- Add sliced tomato, lettuce, or cilantro to the sandwich.
- Use a different type of bread, such as a telera roll or a bolillo roll.
- Add a fried egg on top of the sandwich.
Tips and tricks:
- Pound the pork loin slices to ensure they cook evenly and stay tender.
- Use a meat thermometer to ensure the pork is fully cooked.
- Toast the cemitas rolls before assembling the sandwich for added crunch.
Storage instructions:
Leftover cemitas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat cemitas in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve cemitas on a wooden board or a colorful plate.
Garnishes:
Garnish with fresh cilantro or lime wedges.
Pairings:
Serve cemitas with a side of Mexican rice or a simple salad.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the cheese is not melting, cover the sandwich with a lid or foil to trap the heat.
- If the bread is burning, lower the heat or move the sandwich to a cooler part of the grill or griddle.
Food safety advice:
- Use a meat thermometer to ensure the pork is fully cooked to an internal temperature of 145°F.
- Wash hands and utensils thoroughly after handling raw meat.
Food history:
Cemitas Poblanas originated in Puebla, Mexico and are a popular street food in the region. They are named after the cemita roll, a sesame seed-topped bread that is similar to a brioche bun.
Flavor profiles:
Cemitas Poblanas are savory and slightly spicy, with tender grilled pork, caramelized onions, creamy avocado, and melted Oaxaca cheese.
Serving suggestions:
Serve cemitas with a cold Mexican beer or a refreshing agua fresca.
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Region: Mexican