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Why is it working
- The compression of the bread while grid, helps to create a sandwich, which is only a little easier to surround your mouth (though it's still a lot of big and mess).
- Warming up the sandwich in the oven helps to simulate the warming effect, which occurs when the Cemita sellers pack the sandwich in paper and foil and trap the heat from the filling of warm meat and soften the chopped cheese.
Cemites are a Mexican sandwich originally from Puebla, but have been in their own lives in New York City. This recipe creates a Cemita sandwich served in New York restaurants and Taco trucks, especially along Roosevelt Avenue, Jackson Heights. If you want to bring a cemita closer to what you find in Puebla, here's the recipe For freshly fried slices, as well as the preferred dressings and fittings.
Serious meal / Vicky Wasik
We start with the same cemita (bought or domestic)But fry in a frying pan or a hot pan and press the bread with a spatula. Then we spread warmly recycled beans On the lower bun and put the chosen meat-taco fillings here are a fair toy, or you can make the fried fried slices of the pueblan-style sandwich.
In addition, the avocado, salad, tomatoes and onions go. Con Todo (the works), basically. Then papalo, chipotles in the adobo or marinated Jalapeños, and a pile of pile of chopped cheese. The upper bun is tilted to Mayo and then closes the sandwich. To actually put it correctly or roll it into foil to trap the ingredients of the ingredients and melt in half or fill in a 350 ° F (177 ° C) for a few minutes.
Serious meal / Vicky Wasik
April 2015
How to Make Mexican sandwiches with the best Taco truck with Cemitas competitors
Cooking method
(Keep on the screen awake)
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4 homemade or a cemita bun bought in a store (see notes), sesame seed buns, or brioche bunthe worse
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6 tablespoon warm Recycled beans
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2 cup warm pork carnitesTo To the pastorTo fried meatTo meator other Taco filling
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You are rapid vegetable oilfor grease
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2 ripe medium Avocadohalved, sliced and sliced
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1/2 cup chopped iceberg -from 1 small head
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8 thin tomato slice -from 2 medium tomato
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12 raw onion rings (about 1/4 inches thick)
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20 Papalo (see notes) or fresh coriander leaves
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4 chipotle chiles -from 1 (7-hell) can be whole chipotle chiles In adobo
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1 cup gently chopped Queo Oaxaca 1 (14 ounces) ball -y -the cheese (see notes) or your low moisture fresh mozzarella or strings
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1/2 cup mayonnaise
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Heat the oven to 350 ° F (177 ° C). Heat 2 cast iron frying pan or 1 large frying pan until smoking slightly. Rub with oil with a paper towel and toasted buns and press with a strong spatula to squeeze it. Set aside.
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Set up the refined beans on the lower bun. Top with chosen meat. Order the avocado on top of the meat.
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Supreme avocado salad, tomatoes, onions and papalo. Torn each chipotle into pieces and arrange the top of the papalo. Pile of cheese fibers on top.
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Coat the upper bun with mayonnaise and close sandwiches. Set it on the baking sheet and place in the oven until it heats up and the cheese only softened, approx. 3 minutes. Or roll the foil to heat and soften the cheese as well as the Taco truck. Serves.
Special equipment
Two 12 -inch cast iron or a large pan
Note
Cemita Buns, Papalo and Queo Oaxaca can be found in well-equipped Mexican and Latin American bakeries and grocery stores. Queeso Oaxaca should be chopped by hand in very thin strands, just like string cheese. Coriander can be used instead of papalo.