Ingredients
Mango Iced Green Tea
- 16 oz Water
- 2 Green Tea
- 1 Mango ripe, peeled and diced
- Honey or Sugar, to taste
- Ice cubes
Fried Pork Cemita
- 8 oz Pork chops boneless
- Salt to taste
- Black pepper to taste
- 1 cup All-purpose flour
- 2 Eggs beaten
- 1 cup Seasoned bread crumbs
- 1 tsp Paprika
- 1 tsp Garlic powder
- 2 cups Vegetable oil for frying
- 2 Brioche buns or cemita rolls
- 1/2 cup Oaxaca cheese shredded
- 1 Avocado sliced
- ¼ cup Fresh cilantro chopped
- 1 Jalapeño pepper sliced
Sides
- 2 oz Sour cream cheddar potato chips
- 2 Pickle spears
Instructions
- Make Mango Tea: Bring water to a simmer. Remove from heat and steep tea bags for 10 minutes. Blend tea with mango until smooth, strain, and sweeten to taste. Refrigerate to cool.
- Season Pork: Season pork chops on both sides with salt and black pepper.
- Set Up Coating: In shallow dishes, place flour, beaten eggs, and breadcrumbs mixed with paprika and garlic powder. Dredge each chop in flour, then eggs, and finally breadcrumbs.
- Fry Pork: Heat oil in a skillet over medium-high heat. Fry pork chops until golden and cooked to an internal temperature of 150°F (66°C). Drain on paper towels.
- Toast Buns: Lightly toast brioche buns.
- Assemble Cemitas: Place a pork chop on each bun bottom, sprinkle with Oaxaca cheese, and top with avocado, cilantro, and jalapeños. Close sandwiches.
- Serve: Enjoy cemitas with chips, pickles, and mango iced green tea.
Nutrition
Calories: 975kcal | Carbohydrates: 105g | Protein: 48g | Fat: 42g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 240mg | Sodium: 1827mg | Potassium: 1800mg | Fiber: 14g | Sugar: 23g | Vitamin A: 2447IU | Vitamin C: 66mg | Calcium: 279mg | Iron: 7mg
Fried Pork Cemita
Ingredients
Mango Iced Green Tea
- 16 oz Water
- 2 Green Tea
- 1 Mango ripe, peeled and diced
- Honey or Sugar, to taste
- Ice cubes
Fried Pork Cemita
- 8 oz Pork chops boneless
- Salt to taste
- Black pepper to taste
- 1 cup All-purpose flour
- 2 Eggs beaten
- 1 cup Seasoned bread crumbs
- 1 tsp Paprika
- 1 tsp Garlic powder
- 2 cups Vegetable oil for frying
- 2 Brioche buns or cemita rolls
- 1/2 cup Oaxaca cheese shredded
- 1 Avocado sliced
- ¼ cup Fresh cilantro chopped
- 1 Jalapeño pepper sliced
Sides
- 2 oz Sour cream cheddar potato chips
- 2 Pickle spears
Instructions
- Make Mango Tea: Bring water to a simmer. Remove from heat and steep tea bags for 10 minutes. Blend tea with mango until smooth, strain, and sweeten to taste. Refrigerate to cool.
- Season Pork: Season pork chops on both sides with salt and black pepper.
- Set Up Coating: In shallow dishes, place flour, beaten eggs, and breadcrumbs mixed with paprika and garlic powder. Dredge each chop in flour, then eggs, and finally breadcrumbs.
- Fry Pork: Heat oil in a skillet over medium-high heat. Fry pork chops until golden and cooked to an internal temperature of 150°F (66°C). Drain on paper towels.
- Toast Buns: Lightly toast brioche buns.
- Assemble Cemitas: Place a pork chop on each bun bottom, sprinkle with Oaxaca cheese, and top with avocado, cilantro, and jalapeños. Close sandwiches.
- Serve: Enjoy cemitas with chips, pickles, and mango iced green tea.
Nutrition
Calories: 975kcalCarbohydrates: 105gProtein: 48gFat: 42gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 240mgSodium: 1827mgPotassium: 1800mgFiber: 14gSugar: 23gVitamin A: 2447IUVitamin C: 66mgCalcium: 279mgIron: 7mg
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