Name: Chile-Marinated Pork Sandwiches on Cemita Rolls
Yield: Makes 4 large sandwiches
Ingredients: 6 dried guajillo chiles* (1 1/2 oz); 1 dried ancho chile* (1/2 oz); 4 thin (1/2-inch) rib pork chops (1 lb total), bones discarded; 1/2 teaspoon cumin seeds; 1/4 teaspoon black peppercorns; 1 whole clove; 1 (1/2- by 1/4-inch) piece cinnamon stick; 2 tablespoons cider vinegar; 2 large garlic cloves, quartered; 1 teaspoon dried oregano (preferably Mexican), crumbled; 1 teaspoon salt; 2 to 3 tablespoons vegetable oil; 4 Mexican cemita rolls** or 8 sesame seed hamburger buns; 2 ripe California avocados; 1/2 cup fresh papalo leaves*** or cilantro leaves; 6 oz Oaxacan string cheese*** or other string cheese, finely shredded with your fingers (1 1/2 cups); 4 canned chipotle chiles in adobo (optional), finely chopped; 1/2 large white onion, thinly sliced; 1 large plum tomato, thinly sliced crosswise

Image may contain Burger Food Sandwich and Pork

photo by ROMULO YANES

Cemitas de Carne Enchilada

A cemita is an oversize, slightly sweet, sesame seed bun that gives this Pueblan sandwich its name.

Active time: 1 hr Start to finish: 3 hr

Cooks' note:

Pork can be marinated up to 2 days.

Recipe notes

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