Cooking Classics: Pueblan Cemita Torta

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Cooking Classics 

The Technique

Pueblan Cemita Torta

Pueblan Cemita Tortas are a classic Mexican sandwich that may be prepared with chicken or Mexican Beef Milanesa. The ingredients are layered on a soft, traditional cemita roll most commonly topped with sesame seeds. The torta originated in Puebla, Mexico & is known to specifically include chipotle peppers in adobo, avocado, cheese & papalo, an herb with characteristics similar to cilantro. The sandwich may often be referred to simply as Cemita Poblana. Learn how to make this wonderful, classic torta in your very own kitchen.

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Pueblan Cemita Torta
makes 4 servings 

Mexican Beef Milanesa
4 Buttermilk Cemita Rolls, sliced
2 tsp minced chipotle peppers in adobo
1 avocado, sliced 
1/2 cup shredded queso oaxaca
1/4 cup loosely packed cilantro leaves
Optional: Mayonnaise

Slice each Mexican Beef Milanesa steak in half & place on the bottom halves of the Buttermilk Cemita Rolls. Top with the chipotle peppers, then layer with the avocado, the cheese & the cilantro. Top with the remaining bread. Serve the tortas with mayonnaise, if desired. 

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How To Prep & Use Chipotle Peppers 

Wearing a pair of disposable gloves is highly recommended when prepping any hot peppers including chipotle peppers in adobo as the flesh, seeds & oils will irritate the skin which may translate to a tingling sensation on the tips of your fingers without them. Always keep a box handy in the kitchen to use for a variety of cooking tasks. 

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Chipotle peppers may be purchased in cans or jars. Once open, remove a pepper or two with the gloves on, place them on a cutting board, then finely mince them. Next, measure the amount needed for recipe applications. They are tasty when included in hummus, pimiento cheese & aioli but offer good flavor to a variety of classic Mexican tortas. Be certain to stir in a bit of the adobo sauce, too. Transfer any remaining peppers from the can into a plastic container with a tight fitting lid. Store in the refrigerator up to two months. 

The Tune
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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

One Response to Cooking Classics: Pueblan Cemita Torta

  1. Terry Jenkins January 13, 2021 at 5:36 pm #

    Yummy! This looks awesome!

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