Semita poblana with beef milanesa

Set up a breading station of flour, eggs and panko or fine bread crumbs.

Add a teaspoon of salt to the eggs and beat with a fork until no streaks of white and yellow remain.

Use steak about an eighth of an inch thick; pound it with a meat pounder or the back of a heavy pan if it is a quarter inch.

Dredge the steak in flour, coating every part, and shake off the excess.

Turn it through the egg with tongs until all the flour is moistened, and let the excess drip off.

Lay it in the crumbs, sprinkle more crumbs over the top and press them firmly into the meat.

Heat about half an inch of high-heat oil in a large skillet until it shimmers but does not smoke; test with the edge of a milanesa for a sharp sizzle.

Fry about a minute to a minute and a half per side, basting the top with hot oil so it browns on both sides.

Drain on paper towels, sprinkle with salt, fry the rest and keep warm in a low oven.

Pull the Oaxacan string cheese apart.

Re-crisp the bun if not fresh; split it and lay four avocado slices on the bottom, salted and drizzled with olive oil.

Cut the milanesa in half and lay it on, then a handful of the cheese, the rest of the avocado and a little salt.

Lay on papalo leaves, then pickled chipotles cut crosswise, and drizzle with some of the pickling liquid.

Close the sandwich, cut it in half and serve.