Cemitas Poblanas – Mexican Sandwiches

Cemita Poblana
Cemita Poblana is avocado stuffed Mexican hamburger with a chipotle twist!

Last year Ramen Burger was a huge Internet trend among foodies. Our crystal ball is telling us that for 2014 it will be Cemita Poblana. Cemita is a Mexican hamburger which combines avocado, pork, beef or chicken, chipotle peppers and cheese in a way that you’ll never want to go to a McDonald’s again! The bread made ​​in Puebla, Mexico is considered to be the original version of Cemita Poblana. And the famous place to try one would be Mercado del Carmen, the market hall of Puebla.

This delicious creation is not hard to make, but it needs some ingredients which need a bit of preparation, if not done fresh. Like chipotle peppers and hamburger buns. And since we’re not taking shortcuts here in Spanish Food Blog, we’ll show the proper way of making real homemade cemitas! For the hamburger bun recipe, check out our previous post Spanish Hamburger. This bun is perfect for cemitas as well! But let’s start by watching the YouTube video from Mercado del Carmen which inspired us:

And without further delays, let’s smoke some chili peppers for Chipotle salsa.

Ingredients for Chipotle Pineapple Salsa

  • 20 chili peppers – pimientos picantes
  • 2 onions – cebollas
  • 1 litre (4 cups) of water – agua
  • 3 bay leaves – laureles
  • palm sugar – azugar palma
  • 1 large can of pineapple – lata de piña
  • 2 cloves of garlic – dientes de ajo
  • 4 tablespoons of fried onion – cebolla frita
  • 2 cinnamon sticks – canela
  • sea salt – sal marina
  • ground black pepper – pimienta negra

Depending on how spicy chipotle you want, deseed all or only part of the chili peppers. Cook the peppers in a smoker on low heat until they are lightly brown (depending on your smoker and heat it takes from 45 minutes to hours).

Pour contents of the  pineapple can to a sauce pan (the juice, too!) along with the water. Bring to boil on high heat and lower the heat so the the liquid is simmering slowly. Add the smoked chili peppers, onions, sliced garlic, bay leaves, fried onions and cinnamon sticks. Leave the pot simmering without lid for about 2-3 hours.

Add some palm sugar, salt and pepper and check the taste. Do not over season, because the sauce reduces. Let the pot simmer for 2-3 more hours so that most of the liquid have evaporated and the structure of the salsa is desired. Check the taste and season, if needed.

Ingredients for Cemitas Poblanas for 4 Servings

  • 4 hamburger buns – pan cemita
  • 4 very ripe avocados – aguagates
  • Grated mozzarella cheese – queso mozzarella
  • A bunch of mint leaves – menta
  • 4 chicken breasts – pechugas de pollo
  • 1 egg – huevo
  • 1 dl (0.5 cups) flour – harina de trigo
  • 1 dl (0.5 cups) bread crumbs – pan rallado
  • olive or canola oil for frying – aceite oliva
  • sea salt – sal marina
  • ground black pepper – pimienta negra
  • 1 lime – lima
  • 1 onion – cebolla

First make the hamburger buns (or use your local bakery!). Cut the buns in half. Cut the avocados in half, remove the stones and use knife to spread avocado meat on the bottom half of the pans. Put some chipotle salsa on top.

Next make your breading station for the chicken breasts. Take three plates and fill them as follows:

  1. Wheat flour seasoned with salt and ground black pepper
  2. An egg with broken yolk
  3. Bread crumbs

First dip the flattened breast in wheat flour, then in egg wash and finally in bread crumbs. Then fry it in medium high heat in olive or canola oil. Fry sliced onions at the same time. Put on paper towel to drain excess oil after frying.

Place the  chickens on the buns, put on some mozzarella cheese, onions, slice some avocado on top and season with extra virgin olive oil, lime juice and sea salt. Serve with Mexican beer such as Coronita or Sol.

¡Buen provecho!

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