The Mexicans
are just too good at making sandwiches. The cemita poblana is another example,
this time from Puebla. It is crammed with meat fillings and topped with cheese
(usually panela), plus avocado, onions, and salsa roja. The Mexicans have some
glorious variations on this, such as pickled pig skin and head cheese. Go on, I
dare you.
Makes 1
INGREDIENTS
Vegetable oil, for deep-frying
1 thin-cut top sirloin (rump) steak
(about 5½oz/150g)
All-purpose (plain) flour
Sea salt and black pepper, to taste
Fresh breadcrumbs, for coating the steak
1 egg, beaten
1 white roll, preferably topped with
sesame seeds
Grated mozzarella cheese
Thin slices onion
½ avocado, peeled, pitted (stoned), and
thinly sliced
Salsa Roja
Pour some vegetable oil for deep-frying into a
deep frying pan or an electric deep-fat fryer and heat to 350°F (180°C).
Place the steak between 2
pieces of plastic wrap (clingfilm) and bash with a meat mallet or rolling pin
until thin. Spread some flour, seasoned with salt and pepper, on a plate.
Spread the breadcrumbs on another plate and place the beaten egg in a separate
wide
dish. Dip the steak in the flour, then in the
beaten egg, and finally dip it in the breadcrumbs, to coat all over. Deep-fry
the crumbed steak for about 8 minutes, turning occasionally, until golden on
the outside and cooked through. Drain on paper towels.
Split the roll, remove some of the crumb from
the top half and then toast. Stuff with the freshly fried beef, followed by
some grated cheese, onion slices, and avocado slices. Top with a generous
drizzle of salsa roja and serve.
