How to make a traditional mexican cemita poblana

Make a Traditional Mexican Cemita Poblana

49
STEPS
INGREDIENTS

Cut the bread in half and add cream y both sides.

Cut the bread in half and add cream y both sides.

Cut and slice the avocado.

Cut and slice the avocado.

Evenly add avocado slices to the bread. You can add avocado to both halves if you like it. Do the same with the cheese.

Evenly add avocado slices to the bread. You can add avocado to both halves if you like it. Do the same with the cheese.

Slice the radish and add as much as you like, o used 1/4 of a piece.

Slice the radish and add as much as you like, o used 1/4 of a piece.

Add as much papalo as you like. This one with the avocado and the chipotle are the "taste heart" of our cemita.

Add as much papalo as you like. This one with the avocado and the chipotle are the "taste heart" of our cemita.

Slice the chipotle, remove seeds if you don't want it too spicy.

Slice the chipotle, remove seeds if you don't want it too spicy.

Chipotle is hotter tan jalape\u00f1o but less hot than habanero. Add as much as you want and can handle.

Chipotle is hotter tan jalapeño but less hot than habanero. Add as much as you want and can handle.

Close the lid and you're done!

  • 1.0 Cemita bread
  • 1.0 Avocado
  • 2.0Tbsp Cream
  • 120.0g Panela cheese
  • 1/2 Radish
  • 1/8bnch Papalo
  • 1.0 Chipotle pepper
  • 1/8 String cheese
Mexico City, Mexico
The Conversation (0)