Cemitas (Poblano-Style Pork Sandwiches)

Updated Feb. 7, 2024

Total Time: 35 minutes

Prep Time: 15 minutes | Cook Time: 20 minutes

Servings: 4 sandwiches

Ingredients

For the Pork Cutlets:

  • 4 pork cutlets (5 oz each), pounded to ¼-inch thickness (or chicken cutlets, pounded thin if preferred)

  • Kosher salt and freshly ground black pepper, to taste

For the Dredging Station:

  • ⅓ cup all-purpose flour

  • 2 large eggs, lightly beaten (whisk to break yolks)

  • 1 cup plain, unseasoned bread crumbs

For Frying:

  • ½ cup neutral oil (safflower, canola, or sunflower oil), for shallow frying

For Assembly:

  • 4 cemita rolls (5 inches in diameter), split horizontally (seek authentic local versions; avoid generic sesame buns)

  • 2 ripe avocados, thinly sliced

  • 8 oz Oaxaca cheese, shredded (or string cheese, pulled into strings)

  • ½ cup pickled jalapeños, chopped (or 4 chipotles en adobo + 2 tbsp adobo sauce, chopped)

  • ½ small white onion, thinly sliced

  • 1 cup fresh cilantro leaves and tender stems

Instructions

  1. Pound & Season Pork: Place pork cutlets between plastic wrap/parchment paper. Using a meat mallet or rolling pin, pound evenly to ¼-inch thickness (aim for near-translucency for tenderness). Season both sides with salt and pepper.

  2. Dredge Cutlets: Set up three shallow bowls: flour, egg wash, bread crumbs. Dredge each cutlet:

  3. Dip in flour, shake off excess.

  4. Submerge in egg, let excess drip back into the bowl.

  5. Press firmly into bread crumbs to coat both sides.

  6. Transfer to a clean plate; repeat with remaining cutlets.

  7. Fry to Crisp: Heat ¼ inch oil in a 12-inch skillet over medium heat until shimmering (test with a bread crumb: it should sizzle and rise in 10 seconds). Add 2 cutlets; fry 2–3 minutes per side until golden and cooked through (pork: 145°F/63°C internal temp). Drain on paper towels; season lightly with salt. Repeat with remaining cutlets.

  8. Assemble Warm: Split rolls. On bottom halves:

  9. Layer avocado slices.

  10. Add 1 pork cutlet per roll.

  11. Top with shredded cheese, jalapeños, onion, and cilantro.

  12. Close with top halves and serve immediately.

Notes & Tips

  • Cheese: Oaxaca cheese is traditional; string cheese works if Oaxaca is unavailable (pull into strings). Avoid overly salty cheeses unless balancing with other ingredients.

  • Cemita Rolls: Prioritize authentic local cemita rolls (soft, sweet, with sesame coating). Generic sesame buns lack the traditional texture.

  • Pork vs. Chicken: Chicken cutlets (pounded extra thin) are an alternative; adjust cooking time to 165°F/74°C.

  • Oil & Frying: Use high-smoke-point oil (safflower/canola) for even browning.

  • Bread Prep: Fresh, soft rolls are key! Avoid stale/refrigerated options.

From user comments: Authenticity matters—don’t skimp on the bread or cheese!