Pulling some bread from the top buns helps make a slightly more compact (though still gloriously overstuffed) sandwich.
Pulling the cheese into hair-thin strands creates a texture in each bite that can’t be beat.
Cemitas are a Mexican sandwich that originally hails from the State of Puebla and gets its name from the bun itself, also known as a cemita. This recipe shows you how to make a Pueblan-style cemita with a fried milanesa beef, chicken, or pork cutlet filling. Loaded with fine strands of shredded Oaxacan cheese, plenty of ripe avocado, chipotles or pickled jalapeños, and papalo, a fragrant Mexican herb with a flavor all its own, it’s a masterpiece of sandwich construction.
There are quite a few similar recipes out there. Many call for cooking pasta directly in milk, a technique that works okay, but can lead to scorching if you’re not super careful with stirring. I prefer the evaporated-milk route because it ensures a clean pan with no burnt bits on the bottom.
