Ingredients:
- 6 dried guajillo chiles * (1 1/2 oz)
- 1 dried ancho chile * (1/2 oz)
- 1 whole clove
- 4 mexican cemita rolls** or 8 sesame seed hamburger buns
- 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)
Directions:
- Prepare chiles and pork: Discard chile stems and cut guajillo and ancho chiles open lengthwise with kitchen shears. Discard seeds and ribs.
- Heat a dry 10- to 12-inch heavy skillet or griddle over moderate heat until hot, then toast chiles, a few at a time, turning and pressing down with tongs, until softened and fragrant, about 10 seconds per side.
- Transfer chiles to a bowl, then cover with hot water and soak until softened, about 20 minutes.
- Flatten pork while chiles soak: Trim fat and sinews from pork and pound between 2 sheets of wax paper with flat side of a meat pounder or with a rolling pin until meat is about 1/8 inch thick.
- Marinate pork: Heat skillet over low heat until hot then toast cumin, peppercorns, clove, and cinnamon, stirring constantly, until fragrant and cumin is a shade darker, about 1 minute. Transfer hot spices to a blender and add vinegar, garlic, oregano, salt, and soaked chiles with about 1/3 cup soaking water, then blend until smooth. Transfer half of chile paste to an airtight container and chill or freeze for another use, then put remainder in a small bowl.
- Spread a thin layer of chile paste in middle of a sheet of plastic wrap large enough to wrap all of meat and put 1 pork chop over paste. Spread a thin layer of chile paste on top, then continue layering meat, spreading each piece with chile paste. Wrap stacked pork in plastic wrap and marinate, chilled, at least 2 hours.
- Cook pork and assemble sandwiches: Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Season pork chops with salt and sauté, in batches, adding more oil as necessary, until just cooked through, 1 to 2 minutes per side. Transfer chops as cooked to a sheet of foil and keep warm wrapped in foil.
- Preheat broiler. Cut rolls in half horizontally and arrange, cut sides up, on a large baking sheet. Broil buns about 6 inches from heat until golden, about 1 minute.
- Halve, pit, and lightly mash avocados in peel with a fork, then spread thickly on cut sides of rolls. Season avocado with salt, then top with papalo. Make sandwiches with pork, cheese, chipotles (if using), onion, and tomato, pressing sandwiches together.
- * Available at Latino markets and Chile TodayHot Tamale (800-468-7377).
- ** Available at Mexican bakeries.
- *** Available at Mexican markets.
- Cooks' note: Pork can be marinated up to 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 386.68 Kcal (1619 kJ) | ||
| Calories from fat | 256.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.45g | 44% | |
|---|---|---|---|
| Cholesterol | 89.03mg | 30% | |
| Sodium | 992.64mg | 41% | |
| Potassium | 775.24mg | 16% | |
| Total Carbs | 9.68g | 3% | |
| Sugars | 0.79g | 3% | |
| Dietary Fiber | 7.3g | 29% | |
| Protein | 26.52g | 53% | |
| Vitamin C | 7.9mg | 13% | |
| Iron | 4.1mg | 23% | |
| Calcium | 57.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 156.83 Kcal (657 kJ) | ||
| Calories from fat | 103.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.54g | 44% | |
|---|---|---|---|
| Cholesterol | 36.11mg | 30% | |
| Sodium | 402.6mg | 41% | |
| Potassium | 314.42mg | 16% | |
| Total Carbs | 3.92g | 3% | |
| Sugars | 0.32g | 3% | |
| Dietary Fiber | 2.96g | 29% | |
| Protein | 10.76g | 53% | |
| Vitamin C | 3.2mg | 13% | |
| Iron | 1.7mg | 23% | |
| Calcium | 23.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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