Cemitas

61°C (141.8° F)
Temperature
Sous vide time
4 People
Serves
Medium
Difficulty

Ingredients

Pork Ribs

  • ½ lbs St. Louis Style Ribs, or Other Meaty Spare Rib Cut
  • 1 tsp Ground Cumin
  • Salt and Pepper
  • 1 TBSP Lard

Salsa Verde

  • 1 TBSP Canola Oil
  • 1 Spanish Onion, Cut into 1 Inch Dice
  • 3 Cloves of Garlic, Lightly Crushed
  • 1 Poblano, Seeded and Cut into 1 Inch Dice
  • 1 Jalapeño, Sliced ¼ Inch Thick
  • 1 Serrano, Sliced ¼ Inch Thick
  • 1/2 tsp Cumin Seeds
  • 1 lb Husked Tomatillos
  • ½ Cup Coarsley Chopped Cilantro
  • Salt and Pepper

Sandwich

  • 4 Sesame Seed Rolls, Sliced Apart and Toasted
  • 1 Ripe Avocato, Sliced
  • 2 oz Cotija Cheese, Grated
  • 2 TBSP Picked Cilantro Leaves
  • 1 Jalapeño, Thinly Sliced (Optional)

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Directions

  1. Set up Nomiku water bath and turn temperature to 61ºC (141.8ºF)
  2. Season ribs with cumin, salt, and pepper.
  3. Heat lard in a large skillet over medium high heat. Brown pork on both sides, about 5 minutes.
  4. Seal in a freezer safe zip bag using the water displacement method.
  5. Lower bag into water bath and cook for 36 hours.
  6. To make the base for the salsa (which can be done while the pork is cooking), heat the canola oil in a large skillet over medium high heat.
  7. Add the onion, garlic, peppers, and cumin seed and cook until golden brown, about 10 minutes.
  8. Add tomatillos and seal in a freezer safe zip bag using the water displacement method.
  9. When the ribs are done cooking, remove them from the water bath. Pull the meat from the bones in bite-sized pieces and set aside.
  10. Turn Nomiku dial to 90ºC (194ºF).
  11. When the temperature has been reached, lower in the tomatillo mixture and cook for 30 minutes.
  12. Remove from water bath and transfer to a large bowl. Add cilantro and blend to a coarse purée using a stick blender.
  13. Mix in pulled pork meat and season to taste with salt and pepper.
  14. To assemble, divide the avocado slices between the tops of the 4 rolls.
  15. Divide heaping spoonfuls of the pork mixture between the sandwiches on the bottom half of each bun. Garnish with the cheese, cilantro, and sliced jalapeño and close sandwich with the top half of the bun.

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