Traditional Cemitas Poblanas
alexandra romero
Try these traditional poblano cemitas, they are the ideal dish to surprise your family. In addition, in this recipe we teach you how to prepare the cemita bread from scratch, it will be a delight. Don't think twice and spoil your whole family with this original recipe 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 Milanese
  • 2 eggs, for the Milanese, scrambled
  • 1 cup milk, for the Milanese
  • 1 1/2 cups breadcrumbs, for the Milanese
  • salt, for the Milanese
  • pepper, for the Milanese
  • 4 beef cutlets
  • 2 cups Oaxaca cheese, crumbled
  • 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 over the flour, but be careful that the salt and yeast do not come together. Then add the sugar and water little by little, mixing everything. Finally add the bran before adding all the water and mix until the mixture separates from the surface.
  • Place the dough in a bowl and leave to ferment for 1 hour or until doubled in size.
  • Mix the flour, water, egg and sugar in a bowl for 2 minutes or until the mixture is homogeneous and has no lumps. This is called atole. Reservation.
  • Divide the dough into pieces of 130 g each, then form balls with your hands and reserve.
  • Without cutting, part one of the balls with your hand at ¾, as seen in the video, forming two balls together, but one must be smaller, then twist the small ball and place under the large ball. Sprinkle the surface with a little flour and bran, flatten the edges forming a hat, but you must be careful, because the edges will be thin. Flip the cemita over and place on a tray with waxed paper. Remember that the cemita has to be well covered in flour with bran.
  • Varnish the cemita with the atole mixture and sprinkle with sesame seeds. Let stand for 30 minutes and bake at 180 ° C for 25 minutes.
  • For the Milanese: Season the Milanese with salt and pepper, go through the flour and then through the egg and milk, finally through the ground bread. Reservation.
  • Fry the milanesas in a pan with enough hot oil for 5 minutes or until golden brown. Place on a plate with absorbent paper and reserve.
  • Cut the bread in half and cover the bottom with avocado, add the milanesa, Oaxaca cheese, papalo and finally the chipotle pepper. Enjoy.

Nutritional Information

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