Chile-Marinated Pork Sandwiches on Cemita Rolls Recipe

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Chile-Marinated Pork Sandwiches on Cemita Rolls
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  1. Prepare chiles and pork: Discard chile stems and cut guajillo and ancho chiles open lengthwise with kitchen shears. Discard seeds and ribs.
  2. 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.
  3. Transfer chiles to a bowl, then cover with hot water and soak until softened, about 20 minutes.
  4. 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.
  5. Marinate pork: 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. * Available at Latino markets and Chile Today—Hot Tamale (800-468-7377).
  11. ** Available at Mexican bakeries.
  12. *** Available at Mexican markets.
  13. Cooks' note: Pork can be marinated up to 2 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 386.68 Kcal (1619 kJ)
Calories from fat 256.05 Kcal
% Daily Value*
Total Fat 28.45g 44%
Cholesterol 89.03mg 30%
Sodium 992.64mg 41%
Potassium 775.24mg 16%
Total Carbs 9.68g 3%
Sugars 0.79g 3%
Dietary Fiber 7.3g 29%
Protein 26.52g 53%
Vitamin C 7.9mg 13%
Iron 4.1mg 23%
Calcium 57.1mg 6%
Amount Per 100 g
Calories 156.83 Kcal (657 kJ)
Calories from fat 103.85 Kcal
% Daily Value*
Total Fat 11.54g 44%
Cholesterol 36.11mg 30%
Sodium 402.6mg 41%
Potassium 314.42mg 16%
Total Carbs 3.92g 3%
Sugars 0.32g 3%
Dietary Fiber 2.96g 29%
Protein 10.76g 53%
Vitamin C 3.2mg 13%
Iron 1.7mg 23%
Calcium 23.1mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.3
  • 10

Good Points

  • saturated fat free,
  • sugar free,
  • good source of fiber

Bad Points

  • High in Sodium

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