CEMITA

CEMITA POBLANO

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CEMITA POBLANO 〰️

I was eighteen when I ate this sandwich every week. I would take the bus to the zocolo in Cholula, Puebla and stop at the alley way shop with the sandwich board outside screaming CEMITA. I was living in Mexico, going to university and teaching english to elementary school kids. I had a little friend who sold chiclet out of a wicker basket on the streets. He was five or six and we would meet and I would order him a sandwich. We would both get the cemita with pork milanesa slapped together on the griddle with stringy white oaxacan cheese, chile and avocado.

MY FRIEND IS THE ONE ON THE LEFT WITH THE STAR ON HIS FOREHEAD.

The Cemita Poblano is named after the bread it is made on; the cemita roll. The word cemita derives from the Spanish word “acemite” which refers to the bran in wheat, the outer layer of the grain. The roll was originally considered a poor mans roll, made from a whole wheat flour that was a bit more dense than it’s fluffy modern counterpart. With the switch to white flour and a slightly more enriched dough using eggs and milk or heavy cream, the cemita roll is lighter and softer now. Ironically, it doesn’t represent a roll made out of bran anymore, it’s namesake. It still, however, represents a long tradition in the Puebla area of Mexico. Along with Mole’, the cemita is a culinary tradition in Puebla and the cemita sandwich stays true to a formula of ingredients and assembly authentic to it’s home.

Below is a run down of how to make a Cemita. All of the components are listed and formulas and tutorials for making your own cemita rolls, making a chile in adobo sauce, sourdough bread crumbs and the assembly of your sandwich. I used some herbs from my new herb garden and had an around town treasure hunt for the authentic PAPALO herb traditionally used in Puebla. More about my time in Mexico and my Cemita making experience is in the Sack Exchange as this months blog piece.

A SHORT CEMITA VIDEO

the cemita roll

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the cemita roll 〰️

FORMULA: MAKES 8 LARGE ROLLS

I FOUND VARIATIONS OF THIS RECIPE ALL OVER. THIS ONE COMES FROM SERIOUS EATS ALTHOUGH I ALTERED THE AMOUNT OF YEAST AND RAN MY REGULAR EGG WASH WITH EGG YOLK AND CREAM INSTEAD OF EGG AND WATER. I ALSO SCALED THEM AT LEAST 40 GRAMS LARGER THEN RECOMMENDED. IN ADDITION I FOUND THE LAST PROOF NEEDED TO BE LONGER THAN 1 HOUR AND I SUGGEST ADJUSTING THE TIMING AROUND THE HEAT OF YOUR KITCHEN.

CEMITA ROLL SHAPING TUTORIAL:

CHILE IN ADOBO SAUCE

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CHILE IN ADOBO SAUCE 〰️

THIS RICIPE COMES FROM THE PATI JINICH WEBSITE: I DIDN’T HAVE THE EXACT AMOUNT OF CHILES OR TOMATOES REQUIRED AND I ALSO JUST ADDED A HANDFUL OF THE FRESH HERBS I HAD IN THE GARDEN. JUST TWEAK AS YOU GO FOR YOUR OWN FLAVOR PROFILE.

SOURDOUGH BREAD CRUMB FOR MILANESA CON POLLO

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SOURDOUGH BREAD CRUMB FOR MILANESA CON POLLO 〰️

SOURDOUGH BREAD CRUMBS: They come in handy for a lot of dishes. They are simple to make. Day old bread, salt, pepper, thyme, olive oil. In an oven at 400 degrees F until toasted. Cool and then process in food processor until finely crumbed.

TO MAKE YOU MILANESA CON POLLO: Pound chicken breast until thin. Salt and pepper. Dredge in flour. Dip in whisked egg. Cover with bread crumbs. Fry in oil a few minutes on each side until done.