Saturday just seems like a great day for a sandwich. And I don’t mean a few slices of meat between 2 slices of bread wrapped in foil and thrown in a paper bag kind of sandwich. I mean a SANDWICH sandwich!
Saturday’s are special, so watch for a different special sandwich right here every Saturday.
Oh, and enjoy!
A cemita is an oversize, slightly sweet, sesame seed bun that gives this Pueblan sandwich its name.
For chile-marinated pork
- 6dried guajillo chiles* (1 1/2 oz)
- 1dried ancho chile* (1/2 oz)
- 4thin (1/2-inch) rib pork chops (1 lb total), bones discarded
- 1/2teaspooncumin seeds
- 1/4teaspoonblack peppercorns
- 1whole clove
- 1(1/2- by 1/4-inch) piece cinnamon stick
- 2tablespoonscider vinegar
- 2large garlic cloves, quartered
- 1tablespoondried oregano (preferably Mexican), crumbled
- 1teaspoonsalt
- 2 to 3tablespoons vegetable oil
For sandwiches
- 4Mexican cemita rolls* or 8 sesame seed hamburger buns
- 2ripe California avocados
- 1/2cupfresh papalo leaves* or cilantro leaves
- 6ozOaxacan string cheese* or other string cheese, finely shredded with your fingers (1 1/2 cups)
- 4canned chipotle chiles in adobo (optional), finely chopped
- 1/2large white onion, thinly sliced
- 1large plum tomato, thinly sliced crosswise
Prepare chiles and pork:
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Discard chile stems and cut guajillo and ancho chiles open lengthwise with kitchen shears. Discard seeds and ribs.
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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.
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Transfer chiles to a bowl, then cover with hot water and soak until softened, about 20 minutes.
Flatten pork while chiles soak:
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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:
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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.
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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:
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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.
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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.
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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.
Cooks’ notes:
- Pork can be marinated up to 2 days.
- *Available at Latino and Mexican markets.
Source: Gourmet
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