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Avotamica Cemita

Sandwiches, Burgers and Wraps For Chefs

Avotamica Cemita


  • Avotamica Cemita
  • 6 ea. Cemita Bun, Toasted
  • 3/4 c. Charred Avocado Tomatillo Salsa (See Below)
  • 6 ea. Pork Milanese (See Below)
  • 1 1/2 c. Smoked Deli Ham, Sliced, Seared
  • 1 1/2 c. Shaved Steak, Seared
  • 3/4 c. Pickled Red Onions (See Below)
  • 1 1/2 c. Queso Oaxaca, Finely Shredded
  • Charred Avocado & Tomatillo Sauce
  • 1 ea. Avocados From Mexico, Stage 2, 48ct, Halved, Pitted & Peeled
  • 1/2 c. Salsa Verde, Prepared
  • 1 t. Kosher Salt
  • 1 T. Lime Juice, Fresh
  • Pork Milanese
  • 6 ea. Pork Loin, 4 oz Cutlets, Pounded Thin
  • 2 c. All-Purpose Flour
  • 6 ea. Eggs, Whisked Together
  • 2 c. Panko Breadcrumbs, Processed into a Fine Powder
  • 3 T Kosher Salt
  • Pickled Red Onions
  • 1/2 c. Red Wine Vinegar
  • 1/2 c. Water
  • 1/4 c. Granulated Sugar
  • 2 T Kosher Salt
  • 1 ea. Large Red Onion, peeled, sliced thin


    Avotamica Cemita Directions:
  1. Build each sandwich in the following order and amounts
    • 1 Each Cemita Bun Bottom, Toasted
    • 2 Tbsp Charred Avocado Tomatillos Salsa
    • 1 Each Pork Milanese
    • 1/4 Cup Sliced Ham, Seared
    • 1/4 Cup Shaved Steak, Seared
    • 2 Tbsp Pickled Red Onion
    • 1/4 Cup Queso Oaxaca, Shredded
    • 1 Each Cemita Bun, Top, Toasted
    Charred Avocado & Tomatillo Salsa Directions:
  1. Carefully grill the two peeled avocado halves until both sides are charred.
  2. Cut the charred avocado into 1/2" pieces and fold together with salsa verde, salt, and lime juice in a medium bowl.
  3. Reserve in an airtight container in the refrigerator until ready to use.
    Pork Milanese Directions:
  1. In a medium bowl, combine 2 tbsp of salt and processed breadcrumbs.
  2. Follow the three-stage breading procedure to bread each pounded cutlet.
  3. Fry cutlets in 350°F oil for 3-4 minutes or until the crust is golden brown.
  4. Once each cutlet is out of the fryer, season it immediately with 1/2 tsp of kosher salt.
  5. Use immediately.
    Picked Red Onion Directions:
  1. In a medium pot, combine vinegar, water, sugar, and salt. Heat this mixture and whisk until the salt and sugar is completely dissolved.
  2. Hold the red onions in a plastic container and pour the warm pickling liquid over the onions. Cover the container and let set overnight in the refrigerator.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes! © 2024 All rights reserved.

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