Cemitas: A Classic Poblano Sandwich Recipe

Introduction

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.

Prep Time & Total Time

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes (approximate)

Ingredients

Breading & Protein

• ⅓ cup all-purpose flour

• 2 large eggs, beaten

• 1 cup plain bread crumbs (preferably panko for extra crunch)

• 4 (5-ounce) pork cutlets, pounded ¼-inch-thick (thinly flattened to ensure even cooking)

• Kosher salt and black pepper

Frying Oil

• About ½ cup neutral oil (safflower, canola, or vegetable oil; for shallow frying)

Cemita Rolls & Fillings

• 4 cemita or sesame rolls (5 inches in diameter), split (seek authentic pan de cemita from Mexican bakeries; see notes for substitutions)

• 2 ripe avocados, thinly sliced (press gently to remove excess moisture)

• 8 ounces Oaxaca cheese, finely shredded (or substitute with shredded asadero or cotija cheese)

• ½ cup pickled jalapeños (or 4 chipotles en adobo with 2 tablespoons of their liquid), chopped

• ½ small white onion, thinly sliced (red onion is also acceptable, for a sharper bite)

• 1 cup cilantro leaves and tender stems (chopped or torn)

Preparation Steps

Step 1: Prepare the Breading Station

Set up three wide, shallow bowls/plates: one with flour, one with beaten eggs, and one with bread crumbs. Label them clearly to avoid mixing.

Step 2: Season and Bread the Pork Cutlets

• Season pork cutlets generously with salt and black pepper on both sides.

• Dredge: Working one cutlet at a time, dip into flour, shaking off excess. Dip into egg, allowing excess to drip back into the bowl. Press firmly into bread crumbs to coat evenly. Transfer to a clean plate and repeat with remaining cutlets. Cover to prevent drying.

Step 3: Fry the Pork Cutlets

• Heat ¼ inch of oil in a 12-inch skillet over medium heat until it reaches 350°F (175°C; a pinch of bread crumbs should sizzle immediately).

• Fry 2 cutlets at a time for 2–3 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer to a paper towel-lined plate and lightly salt. Repeat with remaining cutlets.

Step 4: Assemble the Cemitas

• Warm cemita rolls slightly (toast lightly in a 350°F oven for 5 minutes or microwave for 10 seconds).

• Layer the Fillings: On the bottom half of each roll, arrange avocado slices in an even layer (creates a moisture barrier). Top with one pork cutlet, then shredded cheese, pickled jalapeños, onion, and cilantro. Close with the top half of the roll and press gently to secure fillings.

Cook’s Notes & Expert Tips

Cheese Clarification

• Oaxaca cheese (queso Oaxaca) is a semi-soft Mexican cheese with a mild, milky flavor. Shredded Oaxaca melts smoothly, while string cheese (queso Oaxaca string) can be used by shredding it. For saltiness, cotija or asadero cheese are excellent substitutes.

Bread Authenticity

• Pan de cemita (traditional cemita bread) has a soft, slightly sweet interior and subtle crust, often with sesame seeds. Supermarket sesame rolls lack this texture; homemade dough (with lard, sugar, and aniseed) is ideal but hard to replicate. Seek local Mexican bakeries for authenticity.

Regional Variations

• In Puebla, cemitas are often made with pork, but chicken is common in some regions. If using chicken, pound to ⅛-inch thickness and marinate in achiote paste for richer flavor.

Topping Order

• Avocado first (prevents roll sogginess), then cheese (melts into the pork), jalapeños (heat), onion (crunch), and cilantro (brightness).

Serving Suggestions

Serve warm cemitas with a side of Mexican black beans or a lime wedge for squeezing. Pair with horchata or a light consommé to balance richness.

Cook’s Comments & Community Tips:

• “Oaxaca cheese does not substitute for string cheese—shredded Oaxaca is key for meltability.”

• “Cemita rolls must be authentic; a random sesame roll won’t replicate the traditional flavor.”

• “Pork cutlets should be pounded super thin for crispiness. Chicken works too, but pork is classic.”

Enjoy this iconic Poblano sandwich—layered with history, flavor, and care! 🥪