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The Cemita is what happens when a pulled pork sandwich spends Spring Break south of the border. This sandwich, a fan favorite in Puebla, Mexico, consists of carnitas, Chipotle peppers, avocados and melty Oaxacan cheese - an insanely addictive and easy cookout classic. Brooke, Recipe Hunter

Brooke Jackson-Glidden, NoshOnIt Recipe Hunter

THE RECIPE

The Cemita – Mexican Pulled Pork Sandwich

Forget what you know about a pulled pork sandwich

Holy Chipotle! Get ready to recreate barbecue with one of the Mexican city of Puebla’s best kept secrets. The Cemita is a Mexican equivalent of a pulled pork sandwich, only instead of being served on a fluffy French roll, it’s served on a Cemita roll. A Cemita roll looks quite a bit like an average American seeded bun, but the consistency and flavor is similar to brioche. Don’t worry if you can’t find a Cemita roll at your local world market – seeded rolls work just as well. The fillings often include pulled pork (“carnitas”), a mild white cheese called panela (also known as Oaxaca cheese) that’s similar to a melty mozzarella, ripe avocados, those classic American red onions, and a red sauce similar to chipotle. Greg of Sippity Sup keeps his recipe simple, and his Cemitas could easily be served DIY-buffet style like a burger bar, with all the fixin’s set out. With Cemitas this easy and this tasty, there’s simply no reason to take your next weekend cookout on a trip to Mexico.

THE CHEF

Greg Henry

Cookbook Author and Food Blogger

Greg Henry

When it comes to great food I like fresh takes on the familiar. My recipes tend to be simple, modern and colorful, with roots in traditional styles. I don’t follow fads, but believe we can eat healthy and still enjoy life.

Greg of Sippity Sup keeps it simple: good food doesn’t require frills, fanfare or fads. It’s all about the quality of the ingredients, the wholesomeness of the flavors, and the knowledge and care put into the preparation. It’s this simplicity, knowledge and passion that makes his blog so unbelievably esteemed, with positive praise from the Los Angeles Times to Food and Wine. Greg’s cooking style is fun and casual, but his influences include flavors and techniques spanning half the globe, thanks to years of food-related world travel. Greg is a resource to the worldly home chef, and his laid-back approach welcomes any cook of all skill levels.

Head over to Sippity Sup and say hello to Greg on Facebook, Twitter and Pinterest.

 

THE TIP

How to Store Leftover Chipotle Peppers in Adobo Sauce

When you have leftover chipotle peppers in adobo sauce, use this easy technique for the best way to store the extra peppers.

Read the full tip >