Photograph of the finished Cemitas poblanas

Mexico · Bánh kẹp vừng Cemitas Puebla

Cemitas poblanas

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Mexican bolillo bread Mexican bolillo bread 4 loaves
  • Photograph of Pork tenderloin Pork tenderloin 2.2 lb
  • Photograph of Panko breadcrumbs Panko breadcrumbs 9.9 oz
  • Photograph of Oaxaca cheese Oaxaca cheese 11.3 oz
  • Photograph of Avocado Avocado 2
  • Photograph of Chipotle in adobo Chipotle in adobo 3.5 oz
  • Photograph of Mexican papalo leaf Mexican papalo leaf 2.1 oz
  • Photograph of Onion Onion 1.2
  • Photograph of Oil Oil 4 ¼ cups
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 2.8 oz

Method

  1. 1 Thinly slice the pork tenderloin, coat it with breadcrumbs, and fry at 175 degrees for 3 minutes on each side.
  2. 2 Cut the loaf in half with the sesame-sprinkled side down, then toast it with the cut side down in the pan for 90 seconds.
  3. 3 Tear the Oaxaca cheese into long strands instead of slices; the strands will cling to the hot meat.
  4. 4 Spread mashed avocado on the bottom of the bun, then layer with fried meat and shredded cheese.
  5. 5 Sprinkle fresh papalo leaves instead of cilantro; papalo is a distinguishing feature of cemitas Puebla.
  6. 6 Add sliced onions and pickled chipotle peppers, then gently press the loaf down and cut in half.

With an appliance

  • Air fryer 38 min

    Replace step 1: spray the pork tenderloin with oil to coat it completely with breadcrumbs, then air fry at 200 degrees for 9 minutes, flipping at the 5th minute; steps 2 to 6 still involve baking the bread and layering with cheese, papalo, and peppers.

Start cooking