Cemitas Poblanas: the perfect sandwich

The sandwich must be one of the most popular dishes in the world. With thousands of versions and present in all countries (yes, there is no country in which something in the form of a sandwich is not consumed) it is always a good idea because it adapts to any situation. Hungry between meals? Sandwich. Frugal food? Sandwich. And so…

That’s why the recipe for poblana cemitas It is great for adding ideas and combinations. They are known for their large size and tasty combination of ingredients. The word “cemitas” refers to the sesame seed breads used to make the sandwich. In short, they are a type of mexican sandwich exquisite that originated in the city of Puebla, Mexico.

About the cemitas from Puebla

History of the cemitas from Puebla

The history of the cemitas from Puebla dates back to the city of Puebla, Mexico, during the colonial era. It is said that cemitas have their roots in the fusion of indigenous gastronomy and the influence of European culinary ingredients and techniques.

The term “cemites” comes from the Italian language and is an adaptation of the bread known as “Sicilian Semite”. During the time of the Spanish conquest in Mexico, Italian immigrants who arrived in the Puebla region brought with them their knowledge and baking techniques, including the Sicilian semita recipe.

Over time, the people of Puebla began to adapt this Italian recipe to their tastes and availability of local ingredients. This is how the cemitas poblanas were born, a unique sandwich that combines native ingredients from the region with Italian and Spanish influences.

This particular area is characterized by having very tasty and traditional recipes such as Chicken Tinga and for being the cradle of the poblano pepper, giving rise to recipes with this ingredient such as Creamy Green Spaghetti with Poblano Pepper.

The popularity of cemitas poblanas in Mexico

The cemitas from Puebla became popular in the city of Puebla and quickly became an icon of local gastronomy. The combination of flavors and textures, as well as the abundance of quality, fresh ingredients, drew locals and visitors alike.

Over the years, the cemitas from Puebla have become an important element of the Puebla’s culinary identity and have expanded to other regions of Mexico and even to other countries. Today, cemitas from Puebla are recognized as a representative dish of the rich Mexican gastronomic tradition.

As cemitas from Puebla have gained popularity, various variants and combinations of ingredients have emerged, further enriching their diversity. However, the essence remains the same: a delicious and filling sandwich with authentic flavors and a history rooted in the culture of Puebla.

What do the cemitas of Puebla wear?

Traditional poblana cemitas generally include the next ingredients:

• Bread of cemita: The bread used for the cemitas is round, spongy and covered with sesame seeds. It is similar to a hamburger bun, but with a distinctive flavor.
• Carne: The main protein in a cemita poblana is usually pork or chicken. The meat can be seasoned and cooked in different ways, such as roasted, marinated or milanesa.
• Queso: A key element in the cemitas from Puebla is the cheese. The cheese used traditionally is Oaxaca cheese or potato cheese, which is a fresh and soft cheese. Other cheeses can also be added, such as panela cheese.
• Avocado: Cemitas often feature slices of fresh avocado, which add a creamy texture and mild flavor to the sandwich.
• It felt good: An aromatic herb called papaloquelite is a characteristic ingredient of cemitas from Puebla. It has a fresh and spicy flavor similar to coriander and is placed in the cemitas to give them a distinctive touch.
• Chipotle: The cemitas usually have chipotle sauce, which is a spicy sauce made with smoked chili peppers. It adds a smoky and spicy flavor to the sandwich.

Recipe of cemitas poblanas step by step and from the beginning

Packed with authentic flavors, these sandwiches will transport you into the rich culinary culture of Mexico. First we are going to make the bread and then we will proceed to assemble the cemita from Puebla, which is not just a sandwich… It is a culinary experience that celebrates the diversity of flavors and the cultural richness of that country.

Yield: 6 servings

Preparation time: 2 hours and half

Ingredients

For the cemita bread

• 500 gr of wheat flour
• 10 gr of dry yeast
• 1 teaspoon salt
• 1 teaspoon of sugar
• 250 ml of lukewarm water
• 1 egg
• sesame seeds to decorate

For the filling

• 500 gr of pork or chicken (you can use pork loin, chicken breast or any tender cut)
• 1 large onion, sliced
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• 200 g queso Oaxaca, grated
• 1 avocado, sliced
• Papalo or fresh coriander leaves
• Chipotle sauce (optional)

How to prepare the cemitas poblanas

Prepare the cemita bread

1. In a large bowl, mix the flour, yeast, salt and sugar. Add the warm water and the egg. Mix well. Knead on a floured surface for about 10 minutes, until smooth and elastic.
2. Place the dough in a greased bowl, cover with a damp cloth and let rise in a warm place for 1 hour or until doubled in size. While preheating the oven to 200°C.
3. Divide the dough into portions of the desired size and shape them round and flat, similar to a hamburger bun. Sprinkle sesame seeds on top of each loaf and place on a baking sheet.
4. Bake the loaves for about 15-20 minutes or until they are golden and cooked on the inside.

prepare the filling

1. In a large skillet, heat the vegetable oil over medium heat, add the onion and garlic and fry until tender and lightly browned.
2. Add the pork or chicken to the pan and cook until cooked through and golden brown. Season to taste and remove from the pan. Let her rest.

Arm the cemitas

1. Cut the loaves of cemita in half and remove a little from the center to make room for the filling.
2. Place a layer of grated cheese on the bottom of the bread. Add a serving of pork or chicken, then avocado slices and papalo leaves or fresh cilantro.
3. Optionally, add chipotle sauce for a spicy touch. Cover with the top of the bread.