Mexican Cemita

Start by adding the oil into a large skillet, and bring it up to temperature, about 350 F. During this time, begin preparing all of your ingredients.

When the oil comes to temperature, carefully slide in the beef Milanesa. Fry for about three minutes on each side, until each side is a deep golden brown. Once cooked, remove it from the skillet and place on a paper towel-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 half of the cemita roll, and lather on the cooked re-fried beans. Next, top with the beef Milanesa, the shredded Oaxaca cheese, the cilantro, mashed avocado, tomato and red salsa. Add the top of the seeded cemita bun and get into 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. 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 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.