Cemitas Poblanas

Ingredients

• 4 thin beef cutlets, about 150g each
• Salt and black pepper
• 60g (1/2 cup) all-purpose flour
• 2 eggs, beaten
• 150g (1 1/2 cups) breadcrumbs
• Vegetable oil or lard, for frying
• 4 sesame seed brioche buns
• 200g quesillo or queso Oaxaca, shredded
• 1 avocado, sliced
• 1 small onion, thinly sliced
• 2 to 3 chipotle peppers in adobo, sliced
• A handful of fresh papalo leaves

Before you cook

• Pound the beef cutlets thin between plastic wrap.
• Season both sides with salt and pepper.
• Set up a dredging station: flour on one plate, beaten eggs in a bowl, and breadcrumbs on another plate.
• Slice the avocado and onion.

Steps

1. Dredge each cutlet in flour, then dip in the egg, then press into the breadcrumbs to coat fully.
2. Heat about 1cm of oil in a skillet over medium-high heat.
3. Fry the cutlets for 3 minutes per side, until deep golden and crisp.
4. Transfer the cutlets to a wire rack to drain.
5. Split the rolls in half.
6. Toast the cut sides of the rolls in a dry skillet for 1 minute, until lightly golden.
7. Lay a fried cutlet on the bottom half of each roll.
8. Scatter the shredded quesillo over the hot cutlet so it begins to melt.
9. Top with avocado slices, onion slices, chipotle peppers, and papalo leaves.
10. Close the sandwich with the top half of the roll.
11. Press down gently and slice in half to serve.