Cemitas

Ingredients:
a few papalo leaves (can be found at most Mexican markets) or cilantro
chipotles in adobo
a ripe avocado cut in slices
savory Mexican meat such as chile marinated pork or carnitas or tinga
Mexican Oaxacan string cheese cheese (can substitute mozzarella if you can’t find it), shredded
1/2 large white onion, thinly sliced
1 large plum tomato, thinly sliced

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Ingredients for chile-marinated pork:
6 dried guajillo chiles (1 1/2 ounces)
1 dried ancho chile (1/2 ounces)
4 thin (1/2-inch) rib pork chops (1 pound total), bones discarded
1/2 teaspoon cumin seeds
1/4 teaspoon black peppercorns
1 whole clove
1 (1/2- by 1/4-inch) piece cinnamon stick
2 T cider vinegar
2 large garlic cloves, quartered
1 teaspoon dried oregano (preferably Mexican), crumbled
1 teaspoon salt
2 to 3 T vegetable oil

Preparing the chile-marinated pork:
Discard chile stems and cut guajillo and ancho chiles open lengthwise with kitchen shears. Discard seeds and ribs.

Heat a dry 10-inch 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.

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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Preparing the cemitas:
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.

Lay the avocado quarters on each half of bread. Season with salt and pepper.

Pile high the meat, cheese, tomatoes, onions, chipotles and papalo on one half of bread, place the other half on top.