Cemita Poblana
Cemita Poblana
Fermented Dough
The cemita poblana is a beloved sandwich from Puebla, built on a sesame-crusted roll that reflects both tradition and regional identity. The word cemita traces back to acemite, an old term for wheat flour with bran, pointing to its rustic, whole-grain roots. Over time, in Puebla, this bread took on its signature sesame topping and became the foundation for one of Mexico’s most iconic sandwiches.
In the United States, Cinco de Mayo is widely celebrated, often more than in Mexico itself. Its roots trace back to the Battle of Puebla, where Mexican forces achieved an unexpected victory against the French army. In Puebla, that history still carries meaning, while in the U.S., it has grown into a broader celebration of Mexican culture and heritage.
Cemitas are typically filled with sliced meats, ripe avocado, pickled vegetables, and pápalo, a bold herb native to central Mexico. In this version, we substitute papalo with cilantro or arugula, offering a more accessible green that still brings balance and freshness to the sandwich.
With its whole grain foundation and layered flavors, the cemita poblana tells a story of everyday celebration at the table.
Ingredients
Cemita Poblana Dough
Yield: 12, 75-gram cemitas
250 grams (1 3/4 cups) unbleached all-purpose flour
250 grams (1 3/4 cups) whole-wheat flour
20 grams (1/4 cup) wheat bran (optional)
14 grams (1 1/2 tablespoons or 2 packets) instant yeast (fast-acting)
350 milliliters (1 1/2 cups) water (about 90ºF/32ºC)
20 grams (2 tablespoons) granulated sugar
10 grams (1 1/2 teaspoons) salt
10 grams (1 tablespoon) vegetable shortening
Total dough weight: 924 grams
Whole Wheat Egg Wash
60 grams (3/8 cup) whole wheat flour
125 milliliters (1/2 cup) water (60˚F/16 ˚C)
10 grams (2 teaspoons) granulated sugar
50 milliliters (1 large) egg (without shell)
Whisk all ingredients in a bowl until combined. Use immediately or keep refrigerated for later use.
Once brushed with egg wash, you will also need sesame seeds to sprinkle on the top of the dough.
Roasted Turkey
2 pounds boneless, skinless turkey breasts (or thighs for more moisture)
1 tablespoon olive oil
½ teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 ½ teaspoons salt
½ teaspoon ground black pepper
Salsa de Tomato (Mexican Tomato Sauce)
4 medium ripe tomatoes, halved
1 red bell pepper, roasted and peeled (or use jarred roasted pepper)
½ white onion, peeled and quartered
3 garlic cloves, whole, peeled
2 cups water or low-sodium broth
2 bay leaves
⅛ cup cilantro
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
Optional: 1–2 tablespoons roux (equal parts flour and oil, cooked) for thickening
Sandwich Ingredients
6–8 whole-grain cemita rolls, sliced and lightly toasted
1–2 ripe avocados, sliced
Pápalo herb – can be replaced with cilantro or arugula (optional)
Oaxaca cheese (optional)
Refried beans (optional)
Pickled red onions (quick-pickled or pre-prepared)
Equipment:
6-quart electric stand mixer with paddle and dough hook attachments
One plastic dough scraper
Digital scale with gram capabilities
2-quart bowl
Pastry brush
Plastic wrap, towel, or baker’s couch
Wooden dowel or rolling pin
3, ¼ sheet baking trays or 3, ½ sheet baking trays
Dough Mixing Procedure
Using a measuring cup or small scoop, start by pouring the flour and wheat bran into the stand-mixer bowl.
Add the dry yeast and sugar over the flour and mix by hand using the wire whisk (mix thoroughly).
Place the bowl onto the stand mixer and attach the paddle attachment.
Gradually add the water. 1 minute on 2nd speed.
Add the salt and shortening and continue to mix. 30 seconds on 4th speed.
Remove the paddle attachment and scrape to remove dough. Scrape the bowl as well.
Attach the dough hook and knead on medium speed until the dough is cohesive, but still quite soft. 4th speed for 6 to 8 minutes.
While the dough is mixing, grease 3 pans (13” x 9.5”) by lightly spreading shortening (non-stick spray not recommended, breads will slide during the process). Set aside.
If the dough is still tacky, dust the countertop with flour.
Remove the dough from the mixer bowl using the plastic dough scraper.
Shape and round the dough using a tuck-and-pull method.
Place the dough in a greased bowl. Cover tightly with plastic wrap (bulk fermentation).
Can be refrigerated at this point. Not to exceed 8 hours.
Prepare the whole-wheat egg wash and refrigerate until ready to apply.
Cemita Baking Procedure
Remove the dough from bowl after a 30-minute bulk fermentation.
Invert it onto a floured surface and fold-in four corners of the dough to form a bundle.
Flatten the dough to form a rectangle and use the plastic dough scraper, divide the dough into three equal strips.
Cut the dough strips into pieces and use the digital scale to weigh the dough pieces (~75 grams). Round the dough pieces tightly and rest for a 30-minute intermediate fermentation.
Use the bowling pin method to shape the dough by rolling the dough into two connected sections without separating them.
Take the smaller end, press it over the larger end, then invert them over flour to coat.
Let the shaped dough rest for 10 minutes to allow relaxation.
Invert the dough and roll it out using a wooden dowel, forming a round cemita.
Place four cemitas per ¼ sheet tray and repeat for a total of three trays.
Apply whole wheat egg wash. Double egg wash (apply twice).
Decorate with sesame seeds.
Let the cemitas rest for 60 minutes, or until doubled in size. Bake for 9 minutes at 400°F/204°C.
Carefully rotate the tray and continue to bake for 9 minutes or until golden brown.
Using oven mitts, remove the tray from the oven and place it over a cooling rack.
The cemitas can be enjoyed hot out of the oven.
Once cooled, place in a plastic Ziplock and store for up to 3 days or freeze for up to one week.
Pavo en Salsa de Tomate (Roasted Turkey with Mexican Tomato Sauce
Prepare the Turkey
Preheat oven to 375°F (190°C).
Rub turkey with olive oil and all dry seasonings until well coated.
Place the turkey in a roasting pan or baking dish. Roast for 35–45 minutes, or until the internal temperature reaches 165°F (74°C).
Let rest for 10–15 minutes before slicing thinly.
Prepare the Sauce
Roast tomatoes, bell pepper, onion, and garlic under the broiler or in a hot dry pan until charred and softened.
Blend all vegetables with 1 cup of the water/broth until smooth.
Pour into a saucepan, add the remaining water/broth, bay leaves, salt, and pepper.
Bring to a boil, then reduce to simmer for 15–20 minutes, stirring occasionally.
Optional: Stir in roux to thicken slightly if needed. Remove bay leaves before serving.
Assembly
Slice each Cemita roll in half and toast lightly.
Layer with avocado slices on the bottom half.
Add warm, sliced roasted turkey and spoon generous amounts of the Mexican tomato sauce over it.
Add any other sandwich ingredients you’d like from the list above.
Top with pickled red onions and the top half of the Cemita roll.
Enjoy!
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Alex Peña
“Baking is the most rewarding part of my culinary experiences.”
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