Similar to the torta, the Cemita is a Mexican sandwich that comes from the Puebla region of Mexico. Typically stuffed with a variety fried meats, avocado, queso, chipotles and red sauce, this sandwich is super versatile while also being super delicious.
So where does the name come from? The cemita gets its name from the type of bun that this sandwich is served on. A cemita is typically made from an eggy batter and is topped with sesame seeds when baked. Some people scoop out the bread to better hold the ingredients, but we prefer to smush the bread down, creating a thicker surface so the sandwich can stay together better.
- 1 cemita bun (or sesame seed or another high-fat bun)
- 1/4 cup Mexican pulled pork (click here for the recipe from our South American Food Expert)
- 1 tbsp adobo sauce
- 2 chipotle peppers (sliced into strips)
- 1/2 small avocado (sliced)
- 4 tomato slices
- 1/4 cup quesa Oaxaca (shredded or pulled)
- 1 tablespoon chopped papalo or cilantro
Begin by splitting the cemita in half with a serrated knife.
Using the back of a spoon, press down on the interior sides of the bun so little indented pockets form to hold all the sandwich ingredients in.
Add a half tbsp of adobo sauce to each side of the bun and then add half the chipotle peppers on top of each half as well.
Add the pork to the bottom half of the bun and then add the papalo (or cilantro), queso Oaxaca, tomato and avocado to the top half.
Close the sandwich and wrap tightly in butcher paper.
Slice it down the middle and serve.