Cemita with Quesillo Cheese (Mexican Cuisine)

Immerse yourself in the vibrant street food culture of Puebla, Mexico, with this authentic Cemita with Quesillo Cheese. More than just a sandwich, a cemita is a culinary masterpiece, known for its distinct sesame-crusted bun (the cemita roll itself) and a symphony of bold flavors and textures within. This recipe heroes the stretchy, milky quesillo (Oaxaca cheese), often combined with a choice of meat, but here, it shines as a delightful vegetarian option or a flavorful base for added protein. Layered with creamy avocado, smoky chipotles, fresh papalo, and a savory herb mixture, this sandwich offers a delightful contrast of crunch from the bread, creaminess from the cheese and avocado, and a spicy, herbaceous kick that is utterly addictive. It’s a truly unique and satisfying experience, bringing the heart of Mexican street food right to your kitchen.

Detailed Ingredients

For the Cemita Rolls (or substitute):

• 2 authentic Cemita rolls (large, sesame-seeded brioche-like buns from a Mexican bakery are ideal)
• Substitution: If cemita rolls are unavailable, use two large brioche buns, kaiser rolls, or even good quality hamburger buns, ideally with sesame seeds.

For the Quesillo (Oaxaca Cheese):

• 8 oz (approx. 225g) quesillo (Oaxaca cheese), pulled into strands or thinly sliced

For the Essential Fillings:

• 1 ripe avocado, thinly sliced or mashed
• ½ cup (approx. 120g) refried beans (optional, for an extra layer of flavor and creaminess)
• Chipotle in Adobo:
  • 2-3 chipotle peppers in adobo sauce, finely minced, or 1-2 tablespoons of the adobo sauce for milder heat (adjust to taste)
• Papalo:
  • Small bunch of fresh papalo leaves (Pápaloquelite), roughly chopped (essential for authentic flavor, if available)
  • Substitution: If papalo is unavailable, a mix of fresh cilantro and a tiny bit of arugula or watercress can offer a somewhat similar peppery, herbaceous note.
• Herb Mixture (optional, but highly recommended for traditional flavor):
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 clove garlic, minced very fine (optional)
  • Pinch of dried oregano (Mexican oregano preferred)

For Optional Additions (Traditional Meat Options):

• Milanesa de Res/Pollo: Thinly pounded and breaded steak or chicken cutlets, fried until golden.
• Carnitas: Slow-cooked pork, shredded.
• Pastor: Marinated pork, often cooked on a vertical spit.

Step-by-Step Instructions

Part 1: Preparing the Cemita Components

1. Prepare Cemita Rolls: If desired, lightly toast the cut sides of the cemita rolls on a dry skillet or under the broiler for 1-2 minutes until lightly golden. This adds texture and prevents sogginess.
2. Prepare Quesillo: If your quesillo is in a ball, gently pull it apart into long, thin strands. If it’s already in a block, slice it thinly.
3. Prepare Avocado: Slice the ripe avocado thinly or mash it with a fork. If mashing, a tiny squeeze of lime juice can prevent browning.
4. Prepare Chipotle: Finely mince the chipotle peppers in adobo. You can also just use the adobo sauce for a milder flavor with smoky notes.
5. Prepare Papalo & Herbs: Wash and roughly chop the papalo leaves. If making the optional herb mixture, combine chopped cilantro, parsley, minced garlic (if using), and dried oregano in a small bowl.
6. Warm Refried Beans (Optional): If using, gently warm the refried beans in a small pot or microwave until spreadable.

Part 2: Assembling the Cemita

1. Bottom Bun Prep: Take the bottom half of each cemita roll. If using, spread a thin layer of warmed refried beans on the cut side of the bottom bun.
2. Add Quesillo: Lay a generous amount of quesillo strands or slices over the refried beans (or directly onto the bun if not using beans).
3. Melt Quesillo (Optional but Recommended): For a melty, gooey cheese experience, you can briefly warm the quesillo on the bun. Place the bottom halves of the cemitas (with quesillo) under a broiler for 1-2 minutes, or in a warm oven, until the cheese is just beginning to melt. Watch carefully to prevent burning.
4. Add Avocado: Once the cheese is warm (or if not melting), layer the sliced or mashed avocado over the quesillo.
5. Add Chipotle: Spoon or spread the minced chipotle peppers or adobo sauce over the avocado layer. Adjust amount to your desired spice level.
6. Add Herbs: Sprinkle a generous amount of the fresh papalo leaves and/or the cilantro-parsley-oregano mixture over the chipotle.
7. Add Optional Meat (if using): If you are adding a meat component like Milanesa, Carnitas, or Pastor, place it over the herb layer.
8. Top Bun: Place the top half of the cemita roll onto the assembled sandwich, gently pressing down.

Part 3: Serving

1. Serve Immediately: Cemitas are best enjoyed immediately while the bread is fresh and the fillings are vibrant.
2. Optional Sides: While a cemita is a meal in itself, it can be served with a side of frijoles charros (soupy beans), a simple green salad, or some pickled jalapeños for extra tang.

Tips, Variations, and Storage

• Authentic Cemita Roll: The unique sesame-seeded brioche-like texture of a true cemita roll is paramount. Seek it out at Mexican bakeries. If unavailable, a good quality brioche bun or kaiser roll is the next best choice.
• Papalo is Key: Papalo is a distinctive herb that defines the flavor of a cemita. It has a pungent, cilantro-like, and slightly peppery taste. If you can find it, do not skip it!
• Meat Options: While this recipe focuses on quesillo, the most common cemitas include a fried breaded cutlet (milanesa de res or pollo), slow-cooked carnitas, or al pastor. Feel free to add your favorite cooked meat.
• Additions: Thinly sliced white onion or pickled red onion can add extra crunch and pungency.
• Spice Level: Adjust the amount of chipotle in adobo to your liking. For less heat, use only the adobo sauce.
• Make Ahead: Prep all the individual components (slice avocado, shred cheese, prepare herbs) and store them separately. Assemble the cemita just before serving.
• Storage: Cemitas are not ideal for storing once assembled as the bread can become soggy and the avocado can brown. Eat them fresh!

Pairings

• Beverages: Pair with a refreshing Mexican soda (like Jarritos), horchata, agua fresca, or a cold Mexican lager (for adults).
• Snacks: A side of tortilla chips with salsa or guacamole can complement the meal.

Quick Info

• Prep Time: 15-20 minutes
• Cook Time: 0-5 minutes (for optional warming/toasting components)
• Total Time: 15-25 minutes
• Servings: 2
• Cuisine: Mexican (Poblano)