Cemitas – a Mexican pulled pork sandwich
Complexity: easily
Quantity: 1 sandwich
Cemitas (Poblana) is a popular Mexican street food originating from the city of Puebla. The sandwich is traditionally made on a cemitas bun. Depending on the region, pork fat is added to the dough to soften the buns. These fluffy buns are paired with any meat, and the sandwich is made right before your eyes: the crumb is scooped out or pressed in and filled with slices of avocado, white cheese, carnitas, Bolivian cilantro (a popular Latin American herb with a rich citrus-mint flavor), tomato, and sauce. Carnitas is Mexican pork that is braised in spices for several hours until it easily falls apart. The pork is then torn into pieces and used in various tortillas and tacos. Add chipotle peppers in adobo sauce to your cemita for a slightly smoky flavor and an authentic Mexican sandwich experience.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 Cemitas bun (or a sesame bun or other high-fat bun)
- 1/4 cup pulled pork
- 1 tbsp adobo sauce
- 2 chipotle peppers (cut into strips)
- Half a small avocado (thinly sliced)
- 4 tomato slices
- 1/4 cup Oaxaca cheese (chopped or torn into pieces)
- 1 tbsp chopped Bolivian coriander or cilantro
We recommend
Cooking the dish according to the recipe:
- To begin, use a serrated knife to cut the bun in half lengthwise. Using the back of a spoon, press down on the bun to create indentations for the remaining sandwich ingredients.
- Spread 1/2 tablespoon of adobo sauce on each bun half, then top with half of the chipotle peppers.
- Place the meat on the bottom half of the bun, and top with cilantro, Oaxaca cheese, tomato slices, and avocado slices. Close the sandwich and wrap tightly in parchment paper. Cut the sandwich in half and serve.
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