How Is this Mexican Street Sandwich Not More Popular?
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- Опубліковано 27 сер 2024
- For the cemita recipe and all of the other bread recipes from "The Sandwich Series", click this link to download my “Ultimate Bread Baking Handbook” for free!
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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
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0:33- Intro
5:03- Salsa Roja
Ingredients:
- 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)
Steps:
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!
10:22- Bistec Milanesa (Fried Breaded Beef Cutlet)
Ingredients:
- Bottom Round Beef
- Red Onion (½ of medium size of onion)
- Garlic (2-3 cloves)
- Black Pepper (to taste)
- Milk (1 cup)
- Flour
- Breadcrumbs
Steps:
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.
12:04- Oaxaca Cheese
12:32- Building the Cemita Sandwich
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I have to tell you, I've always seen other chefs on youtube and on TV attempt to replicate mexican street food and they always fail in some kind of way and I don't really like it because it's just a matter of dedicating a little bit more time into doing research and man you have just NAILED it, your channel is amazing but this cemita was spot on!! you deserve all the success and more coming your way. Cheers from Mexico.
Cemitas poblanas! I can’t believe it! You did good research and a really good job cooking. My guess is the unknown peppers are morita maybe? Congratulations from Mexico city! You did great!
epic, happy I did you proud!
Yeah looks like Chile Morita. I totally I agree with you, he nailed it. I gonna try it tomorrow Para comer con la familia.
Dante Morales I did it already and it’s really good!! Tell us how it turned out for you! 😁
I love the respect he shows to the recipe and to mexican cuisine. Good job!
Morita and chipotle are the same. Smoked jalapeños.
For the dried peppers I have a little pot that I just simmer them in for 10-15 minutes to soften them. Then you can easily remove seeds and the 'tea' you make is great liquid to add to the blender.
Episode 5 took me to the streets of Mexico, Episode 6 will explore another popular street sandwich. What are your thoughts for episode 7?
Anything Delicious xD
Brothers Green Eats I know it's not technically a sandwich but it's still a portable food, you should do an English Cornish Pastie!
I'm from Poland, and we don't really have any famous sandwich recipes, but we do have Zapiekanki!
Zapiekanka is a toasted open-face sandwich made from a baguette and traditionally topped with mushrooms and cheese and whatever else, some kind of tomato sauce/ketchup..
It would be cool to see you make a version of the Toast sandwich from the UK, Great Depression Era.
Here in Hamburg, Germany we have our very own version of the Croque!
It’s more resembling of a submarine sandwich but different nonetheless.
Perhaps you could take a look at that?
Yes even way up in Minnesota we love Tortas, very thankful for those who immigrate this far up north to brave the cold. Oh man I want one right now, but first I'll watch this because a cemita looks even better!!!
Mike, awesome video. I have used the bread recipe twice this week! The first time, exactly as you described it. It was the best, lightest fluffiest bread I have ever pulled off. I did it as rolls, like in the recipe. I am making more again tonight. Most of it will be rolls. I added an extra egg and some parmesan cheese. I set aside some of the dough to make flatbread. It came out like clouds! The rolls are still in the oven. As for the flatbread, though, I think someone with your skills could get pita out of it as well (I am not there yet). Anyway, the point is, this dough lends itself to more than these rolls, IMHO, and I just wanted to share my experience. Cheers!
NICE
this is such a good series and i love all of the research you did!! amazing job
thanks William, the research has turned into my favorite part of this series. Digging deep!
Great job!!! I worked at a cemita shop and you really did your research! Thanks for letting everyone know about the best sandwich on earth 😍 you are amazing
I'm Mexican living abroad (In Sweden) since 3 years ago and I APPROVE THIS! SO SO GOOOOD
I love all of the possibilities of how you could take this and make each layer of it just a little bit better. Thank you for showing me this and your bread skills are amazing!
I notice when you was making your bread recipe you handled it sooo. lovingly
Cemitas with “carne enchilada” are on a whole other level. It’s a pork cooked in a red sauce, it’s honestly godly how good it is. Great episode and cross section
I am Mexican, I am from Puebla, I approve!
epic!
I am from a pueblo and I also approve.
I guess we will have to agree to disagree here, I’m from Puebla and yeah it looks good but I don’t approve! But I understand the difficulty on making them in this side of the states.
Not bad but still anyone who can get the time to travel to Puebla try the cemitas, you will never find a better sandwich that’s those.
@@montyhades why didn’t you approve? I think it looked awesome for a home made cemita, the milanesa was a bit different, I’d use less papalo and ad some beans but the salsa and the bread looked amazing. I’m sure it’s really good. I’m making the bread this week to make one and compare it to the ones outside of my house here in Mexico City. Me gustaría tu opinión...
If you are still taking requests, please do a pan con pollo native to El Salvador! It can be made with chicken or turkey, which would be pan con pavo.
im not surprised that you found all the ingredients, since "pueblayork" is the city with the most poblanos outside of Puebla.. the same goes for "Oaxacalifornia"
Where is Oaxacalifornia?
Gabriel Duarte I’m from California and I’ve never heard Oaxacalifornia
@@mr.tomatohead3709 lmao me neither but it's funny because it's true. Lots of oaxacos here.
@@thelessonroom949 The state of California. A large chunk of the Mexican immigrants there came from the Mexican state of Oaxaca. It's not a common therm.
Great job on the bread!! That could've been the video by itself.
I love me some baking, this was a fun roll to make as well
That bread looked AMAZING!
Wow! Look at all those layers of deliciousness. Its a party in your mouth. Gotta make this! Tks
@@BSERIOUSVTEC cumming? Is that your auto correct at work here? Interesting ( ͡° ͜ʖ ͡°)
For your needs. 100grams white flower- 100grams water. let it sit 1-1/2 days. trim half of it out and replace. place in fridge 2 days. refresh half. sour dough is urs to keep ;)
Dude you’ve earned my sub with this video. I ate cemitas in Puebla for two years straight and you did an awesome job recreating them here in the US. I thought that you were going to Americanize it in some way but NO you even put the papalo in them. Love your kamboocha vids as well. Thanks for all the videos you put up.
Mexican cuisine is up there with the best in the world. The meat looked great (look away if you keep kosher, folks) so I am at a loss to figure out why you would change it. This video was brilliant start to finish. Bravo!
Okay, so I haven't lost my mind, this channel DID used to be called Brothers Green Eats.
DUDE HOW DID I FORGET ABOUT THIS
yea it did the good old days
ITS STILL AMAZING THO
I lived in Toluca Mexico in the 70’s. There was a shop called La Vaca Negra (the Black Cow). They made this sandwich, but they added crema, which is like creme freshe, and tomatillo salsa. That is still one of my happy places:)
Great concept, amazing execution, kept it authentic and looking beautiful - everything from the cooking to the assembly! Classic brothereatsgreen
👌👌
OMG!!!! Thanks for doing this video!!!! I moved to Italy and missed cemitas sooooo much!!! I tried your recipe and the flavor was just as the ones I used to have in puebla (my hometown) the only thing I couldn’t find here was papalo :(((
Hey, im from mexico, and its cool to see people trying to recreate mexican food. Where im from the milanesa is prepared with meat, eggs, salt and the bread crumbs can be seasoned with some spices or instead of crumbs you can use flour. Also the salsa roja is made in a pan with boiling water, this way you can get a more liquid consistency which is more friendly to pour into the cemita. Keep up the good work and awesome research you did there
Top round and bottom round are from the cow shoulder top cap is top round and bottom round is the cut directly below that top cap meat.
Most underrated sandwich in the world! Papalo is maybe a little outside mainstream US tastes, but it isn’t quite as critical to making the cemita a great sandwich as say cilantro is to a bahn mi. If you don’t like papalo leave it off no problem, but if you can get it, try it-it has a unique taste and is likened to (but definitely different than) cilantro. Great job keeping it authentic right down to the roll. Seek this sandwich out people-it’s worth it!
I just realized how my mexican mom rarely used the oven unless it was a holiday. She would charred the chiles and tomates on a pan and warmed up tortillas on the burner lol She had hands that could withstand heat...unlike myself...soon I shall make my mom proud. lol
This is awesome. Oaxacan cheese is actually called "Quesillo"... if you ever go to Oaxaca do not ask for Oaxacan Cheese... its Quesillo
He was not wrong. Everyone else calls it Oaxaca cheese. But yeah, I guess quesillos is the proper name, even though only Oaxacans call it quesillo. By the way, it is my favorite cheese.
mientras le den lo que quiere puede pedirlo como sea
Queso asadero in a lot of states
En Oaxaca también le dicen queso Oaxaca
This series is great. Really brought me back to your channel.
;)
Likewise, I (no offense) lost a bit of interest and scrolled over the released vids- but that glorious cross section...
Please don’t ever stop making videos!
I ❤ cemitas poblanas! Gotta give thanks to my parents for introducing me this very special sandwich from their native state of Puebla. 😍😍😍😍🇲🇽🇲🇽🇲🇽🇲🇽
I’m Mexican and you went above and beyond. Esooooo!
i love the format/editing of the stuff around 2minutes. it's a nice little layout about the structure of the sandwich that we can keep in the back of our minds as we watch, and also use as a building block sorta deal for inspiration for our own stuff later
It's milk steak lol
Yes, my good man, I'll have the milk steak boiled over hard, and your finest jelly beans. Raw
@@mcd0ndal lol
Was just gonna comment this! hahahahha
@@sumitshetty42 hahaha
I said the same thing 😂😂😂
Never heard of this sandwich or this place and I’m from Queens. I’m definitely going to try it ASAP.
I can't believe this is not shared more either. It looks like a great sandwich for occasions like Super-bowl or birthday party with close friends.
You should try the Vietnamese roll Banh Mi. Quite a gorgeous sandwich!
im trying to mess with sandwiches that are a little more under the radar to spread the love. The banh mi is certainly not under the radar are this point. Theres already plenty of of youtube videos making it from scratch, a few on our channel even! but it's still a consideration because it's one of the best sandwiches ever
Brothers Green Eats just bouncing off some ideas for you here. There are various regional or obscure variations of banh mi as well, particularly those with fish, pork floss, offal and vegan-alt as the main proteins. Also little dabbling in the dough making process at home would also be a nice touch. Hope this helps sparking some ideas for you.
They did make one. Great recipe I tried making it and it was awesome.
@@Lifebymikeg I've never had one.. lol
@@Lifebymikeg great explanation. I'm a new sub and was wondering. too right.
My mouth is watering! Who the heck would put a thumbs down? I've loved this guy for long time! So informative and down-to-earth!
My mouth is watering. Go simple for the milanesa (only milk, salt and pepper for the marinate) the classic egg & bread crust. And sprinkle a little olive oil + little vinegar on top of the pápalo layer. Greetings from Puebla!
Da gusto cuando un extranjero se esfuerza e informa, para intentar replicar una receta mexicana, muchas gracias. 😊👏👏
I’m from Mexico,
And more specific born in Puebla.
And OMG......my mouth was drooling.
All your dedication and passion for cooking..... it really shows. I can’t even. ❤️ You are amazing. I am so happy I found your channel. 100% approved!
Just FYI: the heat in peppers mostly comes from the pith or placenta of the fruit, not the seeds. This is a common misconception.
I love this series you do a great job diving deep into the culture and soul of each sandwich while making it your own piece of art
If only i had a man this creative with cooking..... omfg
One of my favorite UA-cam channels lately! This took us on a fun creative scavenger hunt...bit of a trip around the world cultures!
As a mexican I approve. Yes my mom showed me that adding milk to red meat before breading really tenderizess it.
This is why I live watching you guys! Everything from scratch! Love it
I got the best of both worlds. My dad is from Jalisco state where it's city Guadalajara has the Tortas Ahogadas and my mom is from Puebla state, where it's city Puebla has the Cemitas. Amazing sandwiches.
This series is so great, I never thought sandwiches could be so interesting
Wowzers!!! This one is totally off the hook and a keeper for sure!! I reckon I just might add it to The menu of my restaurant named Route 88.....so godamn inspired right now! Lovin' every element of it. Great stuff! Keep it up:)
i would highly recommend placing the chiles in hot water for a while when making the salsa
When you cut it in half I was so glad I just finished eating haha!
Cemita is love Cemita is life. I'm from Puebla, now I live in Mexico City and after watching this I really want to eat one right now!
😊
For your meat marinade, using buttermilk would introduce a lactic bite and really boost the flavor of the meat.
This is so special! I'm totally sharing this :-) I know my friends would appreciate this.
thanks! glad you liked and are spreading the sandwich love
Is there an episode where you make enchiladas con verde? That's one of my favs
I almost cried from pride when you cut the sandwich...❤️❤️❤️
FYI the unknown dried chili it is know as "Cascabel" greetings nice video (a year later LOL)
As this video is one year old as of now, just as a reference to anyone doing this recipe, the problem with his milanesa is mostly the oil, he used olive oil which tends to burn at high temperature which is used to fry the steak, which adds to a bitter taste to the steak, use canola or any type of oil that is as flavorless as possible and can stand higher frying temperatures, that lets you enjoy the breaded flavor much more. Also, you need to add salt and pepper to the steak and let it sit for a minute or so to absorb it before breading it, and for breading, all you need is a battered egg (add a pinch of salt to the egg) and breadcrumbs, in Mexico we use breadcrumbs from the Bimbo brand which has their own unique flavor, so I'm sure that's also why he couldn't get the flavor exactly as he tasted from the cemita restaurant. He could have bought the Bimbo breadcrumbs from the guy that sold him most of the cemita ingredients, I'm almost sure he sold them if he has most cemita ingredients available.
It's great that you look when everyone does not succeed, which makes cooking just so great a hobby👌👌👌
I love your sandwich series and your whole channel.
You have some real baker's instincts, there! Beautiful rolls!
On dried chiles, you can also put in hot water and let them rehydrate. You can remove seeds beforehand or even after. I am from McAllen Tx. About 20 minutes from Mexico boarder. We do a lot of Tex Mex food here. Good stuff by the way! Keep up the great food you make!
Ya tienes aprobación de los mexicanos! Love your research for Cemitas
Cemitas are hands down the most underrated Mexican food there is
Just found this channel and I am living for it
Good job buddy. I grew up in Puebla and helped my dad with his cemita restaurant. Looks good to me. Better looking than the cemita restaurant from Chicago I had earlier this year.
For a better results on the milanesa. You should tray to deep fry it, so it doesn't get Browning or burning on the edges. And maintain the juices and flavors.
And for the marinara of the milanesa, add one or two egg to the mixture.
I almost forgot. That meat is not the best for milanesa. Here in Argentina, the best meats for Milanesa are, Nalga or Bola de lomo. Let me find the equivalents in USA, and I will let you know. So you can try it.
That looks so good!! Can you please make a chorizo torta please?
This is probably one of the most epic sandwiches I have ever seen. Love it. Thanks for sharing the techniques!
I agree! that's why I don't understand how its not a huge hit over here
Garlic powder is an amazing addition to the breading process.
When I made red salsa y hidrate the dry Chili's and the smokiness of the salsa is added by the rosted onion and tomates (Tatemado)
Thank you compa, im from the south of Mexico and had never heard about this, thank you for teaching me!
Neat stuff. You're a born-again baker at heart, hence, the sandwich gig.
For the milanesa ,just whisk and egg with salt . Dunk the meat in there and then pass through the flour. The egg adds a ton of flavor
When I had them regularly at a local sandwich shop when I worked there, the only difference is they sliced the Milanese, chucked on the griddle to heat up, then dumped the cheese onto the meat so you got a lovely gooey, molten mess, but it holds together on the sandwich. They added sliced pickled chilli peppers (I don't know what sort), avocado and from memory (it was back in '92) red onion and very little else. Maybe some cilantro. But whatever it was, it was delicious, the pickled chillis giving a nice little bite to it. I had them regularly.
Edit: The bread roll, and I remember it being more like a panini than a brioche, was split and toasted on the griddle while the meat and cheese were being cooked, then a dollop of refried beans wa smeared on the bottom half.
You truly are a master of your craft a true artist when it comes to creating sandwiches keep up the great work
String cheese is a type of mozzarella. Milk Culture and Rennet are the only ingredients. String cheese is stretched where as most mozzarella is formed into a ball. The stretching allows the milk proteins to line up causing increased stringy-ness :-)
Oaxacan string tastes close to a cow mozzarella. The ones at the store are less milky than mozzarella. It's very melty.
We also use panela cheese or queso fresco, olive oil and salt at the very end of the cemita, you made them amazing 👏🏻👏🏻
I lived for a while in Puebla where these tortas are from, I'm glad to see you did good research on how to make them, the papalo herb is a staple and it just wouldn't be the same without it.
If anyone here plans on visiting Mexico someday, I recommend starting with Puebla and it's dozens of little towns, they definitely have some of the best food I've tried in the country. And cemitas man, God damnit, they cost 40 pesos a piece, the equivalent of 2 dollars, it's hard to even finish 1 because of the size.
I wanted you to make the super torta but now that you did this you made me 1000 times happier
If you wanna a Mex street sandwich that even outdoes a torta milanesa, try the dunked and pan-fried pambazo.
Love cemitas my parents are Poblanos, and growing up we ate these as a treats at the end of the week.
salsa roja, cemita the green herb wow, this video your presentation and attention to detail is amazing. i absolutely love your videos. a total education
and i am now too hungry. lol
You can use the burn pepper for a black salsa.
In Chicago, we have a lesser-known sandwich than our much-ballyhooed Italian beef: the breaded steak. Basically, it's a pounded-thin cut of beef breaded like a milanesa, rolled up, coated in a red sauce, with mozzarella and giardiniera (usually extra, but I think those two round out the sammie well). You might attempt that one, or even try making the Chicago-style Italian beef, complete with homemade giardiniera--various veggies and peppers preserved in salt and oil.
please keep the series up! loving the recipes 😋
wooowww I'm from Puebla and I love Cemitas!!!! you should visit here and eat an original cemita. I saw some stuff that we don't make and I hope this helps you if you want to try it again: First, we don't use black beans (that restaurant no, that's bad) jajaja, second: the chipotles that we use are in vinegar with white onion, Also as an extra, we put in our plate cauliflower and carrot that also is like fermented in vinegar with thyme. And third, the bread from the cemita is different from the bread torta. It's less fluffy and drier, the texture is harder. Hope this helps you. If you come to Puebla definitely I can go with you to a good Original cemitas. 😃🤗
This is exciting. Looks like Cemitas El Tigre is about 15 minutes walk away from my parents house in my hometown of Woodside Queens. I think I will journey there later today for some takeout, and try to recreate your recipe for me and my girlfriend this weekend.
Your cemitas look awesome!
Quick insider’s tip: take your bistec and lay it flat on top of a cutting board layered with bread crumbles, season it with salt and pepper, then cover with bread crumbles and pound it with a meat tenderizer (mallet) to drive the fine bread crumbles inside the meat until you get the perfectly thin and tender milanesas required for this sandwich. No eggs, no milk required as binder! Just meat and very finely ground bread. In central Mexico, street vendors use those ancient ‘krinkly’ glass bottles of Orange Crush as a mallet/pin-roller kind of thing. If you go too far, the milanesa will break apart, so it might need some practice. Finally, some of the best places would use lard to cook them...
You should do Francesinha from Portugal, it's really good!
Ana Rita Costa Reis true
in Pakistan we have a similar marinade for our chicken kababs but instead of milk it is yoghurt. and trust me its freaking amazing when you grill it over some coal. its called malai kabab
Holy shit salute man that thing looks beautiful 🔥 viva Mexico 🇲🇽
Chicago has a couple of Cemitas Puebla restaurants that sell these really good sandwiches. I've only been once, but it is highly recommended.
Wow you did amaizing job with the bread ! Cemitas .... love them ! Your salsa was a different good option . I do love to eat cemitas with “verduras encurtidas “ ( pickle cauliflower, carrot , onion and Mexican oregano) as a side (it’s very traditional in Puebla ) . Great episode!
Responses like this are the ones I like the most, showing that while a recipe may not be 100% traditional, it can still be appreciated and understood by folks who are used to it being different.
Make a Cuban Sandwich! My fav
Heck yeah I said this on the first video, I agree would be epic
Yes please.
What about a medianoche instead? It’s just a Cuban sandwich on a kind of sweet bread.
Lmao what would a Cuban sandwich have, nothing?
I shouldn't be watching this while hungry! Looks so tasty!
Thanks for providing this recipe. I am Chinese and once I went to a Mexican Deli in Queens I ordered me a cemita and it was so fresh and delicious, so many Mexican ingredients with different flavors mixed together in a tasty, fluffy unique bread and I just can not stop eating them. I will try this with bean paste as well in there but no Popolo and introduce this sandwich to my Chinese friends. It is definitely better than wendys sandwich haha.
Beautiful tomatoes. Like the idea of doing a milk marinade. Would like to hear more about how you would change it up.
Raised on Tortas but i now need to try a Cemita!!! Made my mouth water specially the avacado a d red salsa
nicely done baby you nailed it! im mexican and live on cdmx that cemitas you found it at downtown , very nice done!