Living in NYC for the last 8 years, I've seen my fair share of Tortas being served out of Mexican food trucks, but why no love for the Cemita? In episode 5 of the "Sandwich Series", I set out a journey to re-create this Mexican street sandwich from scratch in order to answer that question myself. #sandwichseries #brothersgreeneats
5:03- Salsa Roja
- Tomato (6-8, medium size)
- Red Onion (1, medium size)
- Dried Chilies (6-10 or more, your preference of chilies)
- Olive Oil
- Cilantro (handful)
- Garlic (2 cloves)
- White Wine Vinegar (2 tablespoons)
- Salt (to taste)
1. Grab a baking sheet with parchment paper, drizzle some olive oil and put your tomatoes and red onion on it. Roast them at 450°F for 5-10 mins, until they are nice and soft.
2. Roast the dried chilies (cayenne, chipotle, ...etc) in a cast iron pan on the stovetop to get a little char. Keep your eye on these chilies so you don’t burn them, they burn fairly quickly.
3. Add roasted tomatoes, roasted onion, cilantro, garlic, salt, and roasted chilies (deseeded them if you don’t want the salsa to be too spicy) into the food processor. Blend them all together.
4. And here is your salsa. Smokey and spicy! Enjoy!
7:22- Cemita Rolls
- Active Dry Yeast (1 packet)
- Sugar (2 tablespoons)
- Warm Water (1 cup)
- Egg (2 + some egg wash)
- Butter (2 tablespoons)
- Sesame Seeds
1. Activate the yeast -- add dry yeast, sugar, and warm water into a mixing bowl. Mix them together and let it activates for 10 minutes.
2. Pour the yeast mixture into a food processor, add in 2 eggs, 2 tablespoons of butter, salt (about 2 tablespoons), 3 cups of flour, and blend that for about 5 minutes. You will get a nice supple and smooth dough.
3. Flour the kneading surface, knead the dough for a little bit until it’s extra smooth and just let that rise in an oiled bowl for 1 hour, doubles it size at room temperature.
4. After it doubles it size, pat that down and let it rise again for another hour.
5. Once that’s done, take out your dough and put it on the floured surface. Roll that out and cut it into a few pieces, and roll those up into balls. Let those balls rest for about 10 minutes.
6. Rolling out the dough -- position your hand in the chopping position and ROLL them right in the middle to form 2 sides. Make sure one side is a little bit smaller than the other, and it looks like 2 balls (but it’s still attached). Pat them down with your hands, and flip the smaller size on top of the bigger size. Pat it down flat again. Watch rolling technique at 9:21 in the video.
7. Put the dough on the baking sheet with parchment paper.
8. Brush them with egg wash and sprinkle some sesame seeds on the top. Let them sit and rise for 1 hour.
9. Put them in the oven at 450°F for 15 minutes.
10. And you get this nice Cemita roll.
10:22- Bistec Milanesa (Fried Breaded Beef Cutlet)
- Bottom Round Beef
- Red Onion (½ of medium size of onion)
- Garlic (2-3 cloves)
- Black Pepper (to taste)
- Milk (1 cup)
1. Marinade -- add the red onion, garlic, and black pepper into food processor. Blend them together, and add in some milk. And blend them together again to a nice mixture.
2. Pour the marinade mixture into a mixing bowl, and add in your steak. Marinate the meat for at least an hour or overnight.
3. Grab a plate or a container, add in flour and breadcrumbs there. Mix it nicely.
4. Coat the marinated meat with flour and breadcrumb mixture, nice and even.
5. Heat up a pan at medium-low heat, fry the coated beef cutlets until they are nice and crispy.
6. Season it with salt.
Josh and Mike Greenfield make up Brothers Green Eats, a dynamic and brotherly duo that can teach anyone to cook creative and delicious food on a budget. For more brothers green check out http://www.brothersgreen.com/