Ingredients
- 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
Instructions
- Avotamica Cemita Directions:
- 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:
- Carefully grill the two peeled avocado halves until both sides are charred.
- Cut the charred avocado into 1/2" pieces and fold together with salsa verde, salt, and lime juice in a medium bowl.
- Reserve in an airtight container in the refrigerator until ready to use.
- Pork Milanese Directions:
- In a medium bowl, combine 2 tbsp of salt and processed breadcrumbs.
- Follow the three-stage breading procedure to bread each pounded cutlet.
- Fry cutlets in 350°F oil for 3-4 minutes or until the crust is golden brown.
- Once each cutlet is out of the fryer, season it immediately with 1/2 tsp of kosher salt.
- Use immediately.
- Picked Red Onion Directions:
- In a medium pot, combine vinegar, water, sugar, and salt. Heat this mixture and whisk until the salt and sugar is completely dissolved.
- 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!
