Cemita Poblana Recipe

Cemita Poblana Recipe

Ingredients

Makes 1

• vegetable oil, for deep-frying
• 1 thin-cut top sirloin (rump) steak (about 5½oz/150g) All-purpose (plain) flour Sea salt and black pepper, to taste
• fresh breadcrumbs, for coating the steak
• 1 egg, beaten
• 1 white roll, preferably topped with sesame seeds Grated mozzarella cheese
• thin slices onion
• ½ avocado, peeled, pitted (stoned), and thinly sliced Salsa Roja (see recipe on page 59

Method

1. Pour some vegetable oil for deep-frying into a deep frying pan or an electric deep-fat fryer and heat to 350°F (180°C)
2. Place the steak between 2 pieces of plastic wrap (clingfilm) and bash with a meat mal et or rol ing pin until thin
3. Spread some flour, seasoned with salt and pepper, on a plate
4. Spread the breadcrumbs on another plate and place the beaten egg in a separate wide dish
5. Dip the steak in the flour, then in the beaten egg, and finally dip it in the breadcrumbs, to coat al over
6. Deep-fry the crumbed steak for about 8 minutes, turning occasionally, until golden on the outside and cooked through
7. Drain on paper towels
8. Split the rol , remove some of the crumb from the top half and then toast
9. Stuff with the freshly fried beef, fol owed by some grated cheese, onion slices, and avocado slices
10. Top with a generous drizzle of salsa roja and serve

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