Semitas Poblanas
Puebla Sesame Bread
Despite living among the sweet breads in this site's Pan Dulce category, semitas poblanas are a hearty savory torta, not a dessert: a golden fried milanesa cutlet piled onto a sesame-studded cemita roll with pulled Oaxaca cheese, avocado, chipotles, and the essential herb pápalo.
Semitas Poblanas
✦ Antes de Empezar
Before you cook
What if I can't find pápalo?
Pápalo is a distinct, slightly bitter, citrusy herb native to Mexico with no true substitute, but if you can't source it, cilantro is the closest widely available stand-in — use it generously, since the herb is meant to be tasted, not just seen.
Ingredientes· 8View
Roll Dough
- 4 cupsAll-Purpose Flour
- 2.25 tspActive Dry Yeast
- 1/2 cupWarm Milk
- 2 tbsp eachGranulated Sugar & Piloncillo Syrupadds subtle sweetness
- 2 eggs + 1/4 cup lardLarge Eggs & Melted Lard
- 1/2 tspSalt
Topping
- 1/2 cupRaw Sesame Seedsfor pressing onto rolls
- small pieceDecorative Dough Pasteflour, lard, sugar
Instrucciones
5 pasosEmpanizar las milanesas
Bread the cutlets
Pound the beef or pork cutlets to about 1/4 inch thick and season with the salt. Dredge each cutlet in the flour, then the beaten eggs, then the breadcrumbs, coating evenly.
Freír las milanesas
Fry the cutlets
Shallow-fry the breaded cutlets in oil heated to 350°F (175°C) until golden brown and cooked through, about 2 to 3 minutes per side. Drain on a rack or paper towels.
Preparar los panes
Prepare the rolls
Split the cemita rolls and pull out a little of the soft crumb from the inside of each half so the sandwich closes cleanly without falling apart.
Armar las semitas
Assemble the sandwiches
Layer each roll with a fried milanesa, a generous amount of the pulled Oaxaca cheese (quesillo), sliced avocado, a handful of pápalo leaves, the sliced chipotles in adobo or chipotle salsa, and the optional sliced white onion.
Prensar y servir
Press and serve
Press the sandwich lightly closed and serve immediately while the milanesa is still warm. The assertive, herbal bite of pápalo is a defining ingredient here, not merely a garnish, so don't skimp on it.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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