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GOODNESS
Chipotle: These are dried and smoked versions of jalapeno peppers, and add a wonderful flavor to Mexican or South American dishes. Or barbecues, for that matter. They can have a wide range of heat, so be careful and taste as you go. It's easy to add more chipotle -- it's hard to take them out.
Cinnamon: Cinnamon comes from the bark of a tropical evergreen, just like its cousin cassia. It has an ancient pedigree, even being used to embalm a few pharaohs. That may not sound appetizing, but it has been found to be good for the heart, the stomach and the joints. Not impressed yet? Well consider that it also seems to mimic insulin and therefore helps diabetics moderate their sugar levels. So don't be shy with this tasty and healthy spice.
Cloves: The dried buds of a tropical evergreen, cloves are a wonderful blast of fragrance and flavor. They were the first known breath fresheners, but have a long, rich history in the spice trades. These sweet but pungent buds can overwhelm a recipe, so beware!
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Oregano: This tasty herb finds itself in much Mediterranean cooking, and is just loaded with nutrients. It is good for the digestion, and has many powerful anti-oxidants (even more than blueberries) and anti-carcinogens. It also has antibacterial and antiparasitic properties. As if that weren't enough, is also an antifungal, even taking on the notorious candida yeast. You want to use fresh oregano, as the dried herb loses the volatile oils that are responsible for its many benefits.
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Recipe

Chile-Marinated Pork Sandwiches on Cemita Rolls

serves
prep time: 10
cook time: 144

ingredients

  • chile-marinated pork:
  • 6 dried guajillo chiles (3 tablespoons)
  • 1 dried ancho chile (1 tablespoon)
  • 4 thin (0.5-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 0.25 inch) piece cinnamon stick
  • 2 tablespoons cider vinegar
  • 2 large garlic cloves, quartered
  • 1 teaspoon dried Mexican oregano, crumbled
  • 1 teaspoon salt
  • 3 tablespoons vegetable oil
  • sandwiches:
  • 4 Mexican cemita rolls or 8 sesame seed hamburger buns
  • 2 ripe California avocados
  • 1/2 cup fresh papalo leaves or cilantro leaves
  • 3/4 cup Oaxacan string cheese or other string cheese, finely shredded with your fingers (1 1/2 cups)
  • 4 canned chipotle chiles in adobo (optional), finely chopped
  • 1/2 large white onion, thinly sliced
  • 1 large plum tomato, thinly sliced crosswise

directions

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 10-12 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 0.125 inch thick.

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.

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 4 1/2 teaspoons oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking. Season pork chops with salt and saute, in batches, adding more oil as necessary, until just cooked through, 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.