Chile-Marinated Pork Sandwiches on Cemita Rolls

Chile-Marinated Pork Sandwiches on Cemita Rolls
Photo by ROMULO YANES

Ingredients

  • 2 ripe California avocados
  • 2 large garlic cloves
  • ¼ teaspoon black peppercorns
  • 1 dried ancho chile
  • 1 teaspoon dried oregano (preferably Mexican)
  • 4 canned chipotle chiles in adobo
  • 1 teaspoon salt
  • + 12 more ingredients
    • 6 ounces Oaxacan string cheese or other string cheese
    • 1 piece 1/2- by 1/4-inch cinnamon stick
    • 1 whole clove
    • 2 tablespoons cider vinegar
    • ½ teaspoon cumin seeds
    • 4 thin (1/2-inch) rib pork chops (1 lb total), bones discarded
    • 4 Mexican cemita rolls or 8 sesame seed hamburger buns
    • 6 dried guajillo chiles
    • ½ cup fresh papalo leaves or cilantro leaves
    • ½ large white onion
    • 1 large plum tomato
    • 3 tablespoons vegetable oil

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...

View full recipe at Epicurious

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