Delicious and original Puebla-style Cemita prepared in the style of my maternal grandparents. This dish is one of the family’s cult recipes, and believe me, if you ever have the chance to make this recipe, you’ll be giving yourself a great gift!
Toast the cemita very slowly and over low heat on a griddle or 10cm from the fire so that it heats up to the center; it should not burn.
Cut very thin slices of cheese.
The goat cheese is fresh and firm, not the soft French type. Frankly, I have only found it in Puebla but you can substitute it with queso canasto, NOT PANELA; also, the recipe should be made with a slightly salty cheese.
The half avocado should be at its peak.
Cut it into slices or cubes for easy spreading.
When the Cemita is toasted and hot all the way through, cut it in half and spread the avocado on both the top and bottom, completely covering the inside. The avocado should be spread; believe it or not, it tastes different, plus that’s how my grandparents did it!
On the bottom half with avocado, place the cheese, also covering the surface and in this case, the amount you decide.
Sprinkle oregano and pour olive oil over the base with the cheese.
Close the Cemita and truly prepare yourself to enjoy a delicacy of delicacies. You have no idea of the flavor.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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