Cemita Roll Recipes

CEMITA ROLL

Steps:

• In a large bowl, combine the dry ingredients (flour,salt, sugar, yeast); whisk together the eggs and oil.
• Heat the buttermilk over low heat until warm (110 degrees F); do not let boil!
• Stir the buttermilk and egg mixture into the dry ingredients until liquid is incorporated; let stand 15 minutes.
• On a lightly floured work surface, knead dough until smooth (it will still be a little sticky).
• Place dough in a oiled bowl, cover and let rise until doubled, about 1 1/2 hours.
• Depending on how large you want your rolls, divide the dough into eight or four balls, cover, and let rest 15 minutes.
• Take each ball and flatten it to a disc; place each roll on a parchment paper lined baking sheet, a few inches apart.
• Cover baking sheet and let rolls rise for 30 minutes.
• Preheat ove to 400 degrees F; mix milk and water and brush the top of each roll and sprinkle with sesame seeds.
• Bake rolls until lightly browned, about 20 minutes.
• NOTE: Bread lasts a day, but freezes well.

CEMITA MILANESA

Steps:

• For the milanesa: Put the meat on a large plate, sprinkle all over with meat tenderizer and refrigerate for 30 minutes.
• Whisk the eggs in a medium bowl, then whisk in the milk. In another bowl, mix both breadcrumbs and the Italian seasoning. Dip the meat in the egg mixture and soak it for 15 seconds, then remove and dredge in the breadcrumb mixture to coat on both sides. Transfer to a plate and refrigerate for at least 10 minutes.
• Melt the lard in a large skillet over medium-high heat until hot. Add the breaded meat and cook until golden brown, flipping halfway through, about 3 minutes. Transfer the milanesa to a paper towel-lined plate to drain.
• Place the milanesa on the bun bottoms. Lay the avocado over each milanesa, then season with salt and drizzle with olive oil. Top with yellow onions and pickled jalapeños, then add the queso blanco or queso fresco, followed by the queso Oaxaca. Sprinkle with herbs, if using, then add the bun top.