Traditional Cemitas Poblanas
alexandra romero
Try these traditional cemitas poblanas, they are the perfect dish to surprise your family. In this recipe, we will show you how to prepare the cemita bread from scratch; it will be a delight. Don’t wait any longer and treat your whole family with this recipe originating from Puebla!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/2 kilos flour, for the cemita
  • 12 grams yeast, for the cemita
  • 7 grams salt, for the cemita
  • 15 grams sugar, for the cemita
  • 290 milliliters water, for the cemita
  • 30 grams wheat bran, for the cemita
  • 75 grams flour, for the atole
  • 150 milliliters water, for the atole
  • 1/2 eggs, for the atole, scrambled
  • 5 grams sugar, for the atole
  • flour
  • wheat bran
  • sesame seeds
  • 1 cup flour, for the milanesa
  • 2 eggs, for the milanesa, scrambled
  • 1 cup milk, for the milanesa
  • 1 1/2 cups breadcrumbs, for the milanesa
  • salt, for the milanesa
  • pepper, for the milanesa
  • 4 beef cutlets
  • 2 cups Oaxaca cheese, shredded
  • 2 avocados, sliced
  • 1 cup papalo
  • chipotle chile
Preparation
30 mins
1h 10 mins
Low
  • Place the flour on a flat surface, leaving the center free, then add the yeast and salt on top of the flour, but be careful not to mix the salt and yeast. Then gradually add the sugar and water, mixing everything. Finally, add the bran before adding all the water and mix until the mixture pulls away from the surface.
  • Place the dough in a bowl and let it ferment for 1 hour or until it doubles in size.
  • Mix the flour, water, egg, and sugar in a bowl for 2 minutes or until the mixture is homogeneous and lump-free. This is called atole. Set aside.
  • Divide the dough into pieces of 130 g each, then form balls with your hands and set aside.
  • Without cutting, take one of the dough balls and pinch it at ¾, as seen in the video, forming two balls together, but one should be smaller. Then twist the smaller ball and place it underneath the larger one. Sprinkle the surface with a little flour and bran, flatten the edges forming a hat, but be careful, as the edges will be thin. Flip the cemita and place it on a baking sheet lined with parchment paper. Remember that the cemita needs to be well covered with flour and bran.
  • Brush the cemita with the atole mixture and sprinkle with sesame seeds. Let it rest for 30 minutes and bake at 180 °C for 25 minutes.
  • For the milanesa: Season the milanesa with salt and pepper, coat it in flour, then dip it in egg and milk, and finally coat it in breadcrumbs. Set aside.
  • Fry the milanesas in a pan with enough hot oil for 5 minutes or until they are golden brown. Place on a plate with paper towels and set aside.
  • Cut the bread in half and cover the bottom part with avocado, add the milanesa, Oaxaca cheese, pápalo, and finally the chipotle chili. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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