📝 About This Recipe
Hailing from the vibrant state of Puebla, the Cemita is a towering masterpiece of Mexican sandwich craft, distinguished by its unique sesame-seeded brioche-style bun. This version honors the tradition of Día de los Muertos, offering a rich, layered feast of crispy milanesa, salty quesillo, and the pungent, aromatic herb papalo. It is an explosion of textures—crunchy, creamy, and spicy—that perfectly captures the festive spirit of Mexican street food and holiday celebrations.
🥗 Ingredients
The Protein (Milanesa)
- 1 lb Beef round steak or pork loin (pounded very thin into 4 cutlets)
- 2 large Eggs (beaten with a splash of milk)
- 1.5 cups Fine breadcrumbs (seasoned with salt and pepper)
- 1 cup Vegetable oil (for shallow frying)
The Bread and Foundation
- 4 pieces Cemita rolls (authentic sesame-seeded Mexican egg buns)
- 2 pieces Ripe avocados (sliced or mashed)
- 2 tablespoons Olive oil (to drizzle on the bread)
The Fillings and Aromatics
- 8 oz Quesillo (Oaxacan cheese) (shredded into very fine strings)
- 4-6 pieces Chipotle peppers in adobo (sliced into strips)
- 1 bunch Fresh Papalo leaves (essential for authentic flavor)
- 1/2 piece White onion (very thinly sliced)
👨🍳 Instructions
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1
Prepare the meat by seasoning the thin cutlets generously with salt and pepper on both sides.
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2
Set up a dredging station: one shallow bowl with the beaten eggs and another with the seasoned breadcrumbs.
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3
Dip each cutlet into the egg wash, allowing excess to drip off, then press firmly into the breadcrumbs until completely coated.
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4
In a large heavy skillet, heat the vegetable oil over medium-high heat until it reaches approximately 350°F (175°C).
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5
Fry the milanesas for 3-4 minutes per side until they are deep golden brown and crispy. Drain on paper towels.
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6
Slice the cemita buns in half horizontally. A traditional trick is to pull out a bit of the soft 'migajón' (crumb) from the top half to create a dome for the fillings.
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7
Lightly toast the cut sides of the buns on a dry griddle or in the oven for 2 minutes until slightly warm but still soft.
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8
Drizzle the bottom half of each bun with a little olive oil and spread a thick layer of avocado, seasoning with a pinch of salt.
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9
Place one hot milanesa cutlet onto the avocado base. If the cutlet is larger than the bun, fold it over to fit.
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10
Add a massive mound of the shredded quesillo. The heat from the meat should start to slightly soften the cheese strings.
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11
Layer the chipotle strips and the sliced white onions over the cheese.
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12
Top with 3-4 fresh papalo leaves. Do not chop them; the whole leaves provide the signature aromatic punch.
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13
Place the top bun over the fillings and press down firmly with your hand to integrate the flavors and stabilize the sandwich.
💡 Chef's Tips
The papalo herb is what makes a Cemita authentic; its flavor is a mix of cilantro, arugula, and citrus. If you absolutely cannot find it, use a mix of cilantro and mint, though it won't be quite the same. Always shred the Oaxacan cheese by hand into thin threads; this creates the specific texture traditional to Puebla. Ensure your milanesa is pounded very thin (about 1/4 inch) so it cooks quickly and stays tender. To prevent the sandwich from falling apart, use a long toothpick to hold the layers together if you are serving them at a party.
🍽️ Serving Suggestions
Serve with a cold glass of Agua de Jamaica (hibiscus tea) to cut through the richness of the fried meat and cheese. Pair with a side of pickled jalapeños and carrots for an extra acidic crunch. For a true Día de los Muertos feast, serve alongside a small bowl of black bean soup. Excellent when accompanied by a crisp Mexican lager with a squeeze of lime.