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!
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
- 2 to 3tablespoons vegetable oil
- 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:
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.
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.
- Pork can be marinated up to 2 days.
- *Available at Latino and Mexican markets.