How To Make The Proper Mexican Sandwich (Cemitas)

By Tasty · 30 min

Ingredients

Instructions

1. Sprinkle both pounded steaks on all sides with 1 tablespoon of the salt and 1 tablespoon of the pepper.
2. Put the flour in one shallow bowl, the beaten eggs in a second, and mix the breadcrumbs with the remaining 1 tablespoon salt and 1 tablespoon pepper in a third.
3. Coat one steak in flour, shaking off excess, dip it in the egg to coat both sides, let the excess drip off, then press it into the breadcrumbs on both sides. Put it on a baking sheet and repeat with the other steak.
4. In a large skillet over medium-high heat, heat the canola oil to 350°F (180°C). Fry the two cutlets for about 2 minutes per side, until the coating is deep golden brown and the inside reaches 145°F (63°C).
5. Drain the cutlets on paper towels.
6. Roughly chop 4 chiles from the chipotle jar and measure 3 tablespoons of the adobo sauce. Stir the chopped chiles, adobo, mayonnaise and the ½ teaspoon salt until smooth.
7. Pull the Oaxaca cheese strip apart lengthwise into long, stringy strands.
8. Spread the chipotle mayonnaise on the bottom halves of the rolls. Top with the cutlets, ham, shredded cheese, avocado, onion rings and cilantro. Replace the tops, press gently and serve right away.

Summarized from Tasty's video. Watch it for the details.

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OnionEggCheeseBeefBreadcrumbAvocadoHamOaxaca cheese