One of Puebla, Mexico’s best kept food secrets, we wouldn’t be surprised if cemita sandwiches started popping up and trending worldwide. Cemita, which is served on a cemita bun, is the Mexican version of a hamburger or pulled pork sandwich, with either carnitas (pulled pork) or thin piece of breaded and fried beef, topped with Oaxacan cheese, avocado, coriander, red onion, and a spicy chipotle chilli sauce.
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A cemita roll is very similar to a brioche bun or Kaiser roll and can be commonly found in Mexican grocery shops. If you cannot find cemita bread, it can be replaced with a brioche hamburger roll.
Prepare carnitas by roasting or braising pork shoulder or pork butt with orange juice, lime juice, garlic and cumin. Cook the pork until tender, this will take about two hours. Once the meat is finished cooking and falling off the fork tender, heat a sauté pan with olive oil and add slices of the shredded pork. Stir for about 5 minutes so the meat becomes golden brown and caramelised.
Prepare the toppings by chopping the fresh coriander and slicing the avocado and red onion. In Mexico, it’s common to use the strong herb “papalo”, which is a cousin of coriander.
Using a food processor, process a can of chipotle peppers in adobo sauce. Add two roasted tomatoes, cilantro and lime juice. Process for another minute so that the mixture becomes smooth.
Assembling the sandwich
Take a cemita roll and slice it in half. Spread the chipotle sauce on both halves. Add the roasted pork and top with avocado, onion, cheese, and coriander. Serve immediately.
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