The word ‘cemita’ can be used to describe the popular Pueblan sandwich as a whole, as well as the bread roll by itself. We give you the recipe to make your own cemita rolls with buttermilk for an extra touch authenticity.
- 75 g (½ cup) plain flour
- 1 egg, beaten well
- 150 g (1½ cups) dried breadcrumbs
- 3 chicken breast fillets, cut in half horizontally, pounded to 1cm thick
- 125 ml (½ cup) vegetable oil
- 2 avocados, flesh scooped, mashed
- sliced buffalo mozzarella, sliced white onion, sliced tomatoes, mint leaves and coriander leaves, to serve
- 200 g can chipotle chillies in adobo sauce (see Note), mashed with a fork
- 560 g (3¾ cups) plain flour
- 2 tsp (7 g sachet) dried yeast
- 125 ml (½ cup) lukewarm buttermilk
- 2½ tbsp caster sugar
- 2 eggs, beaten
- 60 ml (¼ cup) vegetable oil
- milk, to brush
- white sesame seeds, to sprinkle
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Proving time 1 hour 45 minutes
To make rolls, place flour, yeast, 1 teaspoon of salt and 60 ml (¼ cup) lukewarm water in a large bowl of an electric mixer fitted with a dough hook. Mix to combine.
Whisk buttermilk, sugar, eggs and oil in a jug to combine. With the mixer running on low speed, slowly pour in buttermilk mixture and mix to form a dough. Increase speed to medium and knead for 5 minutes or until dough is soft, smooth and elastic. Alternatively, if kneading by hand, knead for 7 minutes; add a little extra flour if dough is too sticky, however dough should remain soft. Shape into a ball and place in a large, lightly greased bowl. Cover with a clean tea towel and set aside in a warm, draught-free place for 1 hour or until risen; the dough will not double in size.
Heat oven to 200°C. Transfer dough to a floured work surface, divide into 6 equal pieces and roll each into a ball. Using the palm of your hand, flatten tops of each ball slightly so balls are about 12 cm wide. Place on a greased oven tray, cover with a clean tea towel and set aside for 45 minutes or until risen by one-third.
Lightly brush tops of rolls with milk. Sprinkle with sesame seeds, then bake for 25 minutes or until deep golden and cooked through.
Meanwhile, place flour, egg and breadcrumbs in separate, shallow bowls. Working with one piece of chicken at a time, coat each piece in flour, shaking off excess. Dip in egg to coat, allowing excess to drip off, then dip in breadcrumbs, using your hands to coat the chicken all over. Heat oil in a large frying pan over medium heat and, working in batches, cook chicken, turning halfway, for 8 minutes or until crisp, golden and cooked through.
Halve rolls. Spread bases with avocado, then season with salt and pepper. Top each roll with a piece of cooked chicken and slices of mozzarella. Drizzle with 1 tablespoon of chipotles, then top with sliced tomato, sliced onion and mint and coriander leaves. Top with remaining roll halves. Serve immediately.
• Adobo sauce is available in cans from select delis, greengrocers and Mexican food stores.
Photography Chris Chen. Food preparation Leanne Kitchen. Styling Kristen Wilson.
As seen in Feast magazine, October 2014, Issue 36.