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Cemita Poblana
Cemita Poblana
Cemita Poblana originates from Puebla, Mexico. This wonderful sandwich contains either a breaded chicken, pork, or beef cutlet fried and topped with a plethora of ingredients including avocado, oaxaca cheese, chipotle peppers, onion, cabbage, and cilantro; all on a brioche sesame seeded bun. If you can’t find buns with sesame seeds, a regular brioche bun will work.
Equipment
- Meat Mallet
Ingredients
- 2 boneless skinless chicken breasts or thighs
- salt
- pepper
- 1 large egg beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup vegetable oil for frying
Cemita Poblana
- 2 brioche rolls
- 1 avocado sliced
- oaxaca cheese grated
- red onion thinly sliced
- 2 chipotle peppers chopped
- green cabbage shredded
- cilantro sprigs
Instructions
- Hammer the chicken with a meat mallet to 1/4” thick. Season both sides with salt and pepper.
- Dip the chicken in the beaten egg.
- Coat the chicken in the breadcrumbs.
- Heat up the cooking oil in a sauté pan over medium high heat. Place the the chicken in the oil.
- Fry the chicken for 5 minutes a side until golden brown and crispy. Drain on paper towels.
Sandwich Assembly
- Placecdliced of avocado on the bun.
- Place the chicken on top.
- Top the chicken with the oaxaca cheese and chipotle peppers.
- Top with red onion, cabbage, and cilantro.
Karaage Chicken
Karaage Chicken
Karaage fried chicken is one of the most popular Japanese dishes inside, as well as outside, of Japan. Unlike the fried chicken you might be used to, karaage chicken is boneless and cut into bite sized pieces. What makes this chicken special is that it’s fried twice. This helps seal in the juices, keeping the chicken moist while keeping the outside nice and crispy.
Ingredients
- 1 lb boneless skinless chicken breast or thigh cut into 2” cubes
- 1 tbsp soy sauce
- 1 tbsp sake
- 1/2 tsp mirin
- 1 tbsp ginger grated
- 1/4 cup flour
- 1/4 cup cornstarch
- vegetable oil for frying
Instructions
- Marinte the chicken in the soy sauce, sake, mirin, and ginger for 1 hour.
- Mix together the flour and cornstarch.
- Toss the chicken in the flour, making sure that it is evenly coated.
- Heat up 2” of cooking oil in a pot over medium high heat. Fry the chicken for 5 minutes until golden brown. You will have to cook the chicken in batches.
- Drain the chicken on paper towels.
- Turn up the heat on the oil a little bit. Fry the chicken for a second time for 2 more minutes. Drain the grease again.
Potato Patties with Cheese
Potato Patties with Cheese
Potato patties are eaten year round in Mexico. They consist of mashed potato, cheese, and egg mixed together into a dough. They are then formed into patties, dredged in flour and lightly fried. The potato patties are sometimes topped with more cheese, tomato sauce, or canned tuna. The potato patties I made were topped with pico de gallo and served with grilled chorizo.
Equipment
- potato masher
Ingredients
- 1 1/2 lbs potatoes peeled and cubed
- 1/2 cup queso fresco
- 1/2 cup mozzarella
- 1 large egg beaten
- salt and pepper to taste
- 1/4 cup flour
- vegetable oil for frying
Instructions
- Boil the potatoes in salted water for 10 minutes until cooked through. Drain and cool.
- Mash the potatoes with a masher.
- Mix in the cheese, egg, salt, and pepper until a firm dough forms.
- Roll into 8 uniform balls.
- Form each ball into a patty and dredged in flour.
- Heat up 1/4 cup of cooking oil in a non-stick skillet. Add in the potato patties.
- Fry for 4 minutes a side until crispy. Drain grease on paper towels.
