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Cemitas: A Classic Poblano Sandwich Recipe
Lunch

Cemitas: A Classic Poblano Sandwich Recipe

Cemitas are a beloved Mexican sandwich originating from Puebla, Mexico, celebrated for their hearty filling and soft, slightly sweet bread. This recipe features tender, breaded pork cutlets, melted Oaxaca cheese, tangy pickled jalapeños, and fresh cilantro, all nestled between authentic cemita rolls. Follow our guide to craft this iconic dish at home.

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Cook Time

30 min

🔥

Difficulty

Medium

📂

Category

Lunch

Recipe Details

Cemitas (Poblano-Style Pork Sandwiches)

Updated Feb. 7, 2024

Total Time: 35 minutes

Prep Time: 15 minutes | Cook Time: 20 minutes

Servings: 4 sandwiches

Ingredients

For the Pork Cutlets:

  • 4 pork cutlets (5 oz each), pounded to ¼-inch thickness (or chicken cutlets, pounded thin if preferred)

  • Kosher salt and freshly ground black pepper, to taste

For the Dredging Station:

  • ⅓ cup all-purpose flour

  • 2 large eggs, lightly beaten (whisk to break yolks)

  • 1 cup plain, unseasoned bread crumbs

For Frying:

  • ½ cup neutral oil (safflower, canola, or sunflower oil), for shallow frying

For Assembly:

  • 4 cemita rolls (5 inches in diameter), split horizontally (seek authentic local versions; avoid generic sesame buns)

  • 2 ripe avocados, thinly sliced

  • 8 oz Oaxaca cheese, shredded (or string cheese, pulled into strings)

  • ½ cup pickled jalapeños, chopped (or 4 chipotles en adobo + 2 tbsp adobo sauce, chopped)

  • ½ small white onion, thinly sliced

  • 1 cup fresh cilantro leaves and tender stems

Instructions

  1. Pound & Season Pork: Place pork cutlets between plastic wrap/parchment paper. Using a meat mallet or rolling pin, pound evenly to ¼-inch thickness (aim for near-translucency for tenderness). Season both sides with salt and pepper.

  2. Dredge Cutlets: Set up three shallow bowls: flour, egg wash, bread crumbs. Dredge each cutlet:

  3. Dip in flour, shake off excess.

  4. Submerge in egg, let excess drip back into the bowl.

  5. Press firmly into bread crumbs to coat both sides.

  6. Transfer to a clean plate; repeat with remaining cutlets.

  7. Fry to Crisp: Heat ¼ inch oil in a 12-inch skillet over medium heat until shimmering (test with a bread crumb: it should sizzle and rise in 10 seconds). Add 2 cutlets; fry 2–3 minutes per side until golden and cooked through (pork: 145°F/63°C internal temp). Drain on paper towels; season lightly with salt. Repeat with remaining cutlets.

  8. Assemble Warm: Split rolls. On bottom halves:

  9. Layer avocado slices.

  10. Add 1 pork cutlet per roll.

  11. Top with shredded cheese, jalapeños, onion, and cilantro.

  12. Close with top halves and serve immediately.

Notes & Tips

  • Cheese: Oaxaca cheese is traditional; string cheese works if Oaxaca is unavailable (pull into strings). Avoid overly salty cheeses unless balancing with other ingredients.

  • Cemita Rolls: Prioritize authentic local cemita rolls (soft, sweet, with sesame coating). Generic sesame buns lack the traditional texture.

  • Pork vs. Chicken: Chicken cutlets (pounded extra thin) are an alternative; adjust cooking time to 165°F/74°C.

  • Oil & Frying: Use high-smoke-point oil (safflower/canola) for even browning.

  • Bread Prep: Fresh, soft rolls are key! Avoid stale/refrigerated options.

From user comments: Authenticity matters—don’t skimp on the bread or cheese!