Chile-Marinated Pork Sandwiches on Cemita Rolls

Ingredients

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

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