Name: Traditional Cemitas Poblanas
Prep time: 100 min
Cook time: 70 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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.