I’ll admit that I could probably eat Mexican food every day if I could. Anything from the soups, stews, enchiladas, tacos, and heck, even a plate of rice and beans with some roasted chili toreados.  I love everything about Mexican cuisine to be honest, and to me, it has comfort food written all over it. There is yet another item I love off the Mexican restaurant menu, and that is the Mexican torta.  It’s a simple sandwich but it is loaded with amazing textures and flavor. There is however, a sibling, if you will, to the classic torta, and that is the Mexican cemita. Very similar, but a bit different in terms of a couple of the ingredients. If you are looking for a great sandwich, look no more, because this sandwich is awesome!
Yes, that is one massive piece of beef milanesa that you see placed between a cemita roll!
Let’s get started.
Ingredients:
- 1 cemita roll, halved
- 1/2 roma tomato, thinly sliced
- Oaxacan cheese, pulled into strands
- 1/2 cup fresh cilantro, roughly chopped
- 1/4 cup roasted red salsa, or your favorite
- 1/2 avocado, mashed
- 1/2 cup refried beans, cooked
- 1 piece of beef milanesa (thinly pounded breaded beef)
- 2 cups of cooking oil
Start by adding the oil to a large skillet, and bring up to temperature, about 350 degrees. During this time, begin preparing all of your ingredients.
When the oi comes to temperature, carefully slide in the beef milanesa. Fry for about three minutes on each side, until each is a deep golden brown. Once cooked, remove and place on some paper lined plate to drain any excess oil. Season with a pinch of salt.
Now you can use something other than beef milanesa, such as shredded chicken or heck even carnitas, so you are not limited to beef milanesa, however it is a classic, and I highly recommend it.
To assemble the sandwich, take the bottom cemita roll, and lather on the cooked refried beans. Next, top with the beef milanesa, the shredded Oaxaca cheese, the cilantro, mashed avocado, tomato, and red salsa. Top with the seeded cemita bun, and get in attack mode.
It’s a great sandwich. Now granted you could go with a smaller piece of beef milanesa, but this is what was purchased from my local Mexican grocery store, so it was great biting into it, and getting a bit of the cheese and salsa, and then you get into the awesome cemita itself, and well let’s say it’s hard to put down.
The creaminess of both the beans and avocado are perfectly balanced by the heat from the roasted salsa, and well the saltiness of the cheese goes so well with the crisp and tender beef milanesa. It’s one of my favorite sandwiches, and I know you will love it! Hope you enjoy…
Mexican Cemita
Ingredients
- 1 cemita roll halved
- 1/2 roma tomato thinly sliced
- Oaxacan cheese pulled into strands
- 1/2 cup fresh cilantro roughly chopped
- 1/4 cup roasted red salsa or your favorite
- 1/2 avocado mashed
- 1/2 cup refried beans cooked
- 1 piece of beef milanesa thinly pounded breaded beef
- 2 cups of cooking oil
Instructions
- Start by adding the oil to a large skillet, and bring up to temperature, about 350 degrees. During this time, begin preparing all of your ingredients.
- When the oi comes to temperature, carefully slide in the beef milanesa. Fry for about three minutes on each side, until each is a deep golden brown. Once cooked, remove and place on some paper lined plate to drain any excess oil. Season with a pinch of salt.
- Now you can use something other than beef milanesa, such as shredded chicken or heck even carnitas, so you are not limited to beef milanesa, however it is a classic, and I highly recommend it.
- To assemble the sandwich, take the bottom cemita roll, and lather on the cooked refried beans. Next, top with the beef milanesa, the shredded Oaxaca cheese, the cilantro, mashed avocado, tomato, and red salsa. Top with the seeded cemita bun, and get in attack mode.
- It’s a great sandwich. Now granted you could go with a smaller piece of beef milanesa, but this is what was purchased from my local Mexican grocery store, so it was great biting into it, and getting a bit of the cheese and salsa, and then you get into the awesome cemita itself, and well let’s say it’s hard to put down.
- The creaminess of both the beans and avocado are perfectly balanced by the heat from the roasted salsa, and well the saltiness of the cheese goes so well with the crisp and tender beef milanesa. It’s one of my favorite sandwiches, and I know you will love it! Hope you enjoy…